Raspberry Swirl Brioche Loaf
A rich, buttery brioche loaf swirled with vibrant freeze-dried raspberries for a stunning and delicious centerpiece. Perfect for brunches, celebrations, or an elegant homemade gift.
Ingredients
- 3 ½ cups bread flour
- 2 ¼ tsp instant yeast
- ½ cup whole milk warmed
- ½ cup granulated sugar
- 4 large eggs room temperature
- 1 tsp fine sea salt
- ¾ cup unsalted butter softened
- 1 ½ cups freeze-dried raspberries lightly crushed
- 1 tsp lemon zest optional
- 1 egg for egg wash
Instructions
- Activate Yeast: Warm milk and a teaspoon of sugar; sprinkle yeast on top. Let it foam (5 minutes).
- Mix Dough: Combine flour, sugar, and salt. Add eggs and yeast mixture, then butter gradually.
- Knead: Knead dough until elastic (about 10 minutes by mixer or 15 minutes by hand).
- First Rise: Place in greased bowl, cover, and let rise 1.5–2 hours until doubled.
- Shape Loaf: Roll into rectangle, sprinkle raspberries, roll tightly, split, and twist into a swirl.
- Second Rise: Place into loaf pan; let rise again for 45–60 minutes.
- Bake: Brush with egg wash. Bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Cool: Let cool 10 minutes in pan, then transfer to a rack to cool fully before slicing.
Notes
- Use freeze-dried raspberries to avoid soggy dough.
- Tent loaf with foil halfway through baking if browning too fast.
- Slice carefully to show off the beautiful swirl inside.