Irresistible Raspberry Swirl Brioche Loaf Recipe to Delight
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Author:souzanfood
Total Time:2 hours 5 minutes
Yield:1 loaf 1x
Description
Delight in this irresistible Raspberry Swirl Brioche Loaf recipe Perfect for brunch or dessert its a tasty treat thats easy to make Enjoy
Ingredients
Scale
3 ½ cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast
1/2 cup warm milk (about 110°F)
2 large eggs
1/2 cup unsalted butter (softened)
1 cup fresh raspberries
1 teaspoon vanilla extract
Instructions
In a small bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Allow it to sit for about 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
Create a well in the center of the dry ingredients and add the yeast mixture, eggs, and vanilla extract. Mix until it forms a sticky dough.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Slowly add the softened butter, kneading until it’s completely absorbed and the dough is shiny and stretchy.
Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise in a warm place for about 1-2 hours or until doubled in size.
While the dough rises, mash the raspberries gently with a fork and set aside.
Once the dough has risen, punch it down, and turn it onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
Evenly spread the mashed raspberries over the dough, then roll it tightly into a log.
Slice the rolled dough lengthwise, revealing the raspberry swirl, and twist the two halves together to form a braid.
Place the twisted loaf into a greased 9×5 inch loaf pan. Cover and let it rise for another 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C) and bake the loaf for 30-35 minutes or until golden brown.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
