Soft Raspberry Swirl Brioche Perfect for Breakfast or Dessert

Create a delightful experience in your kitchen with this Soft Raspberry Swirl Brioche recipe! This rich and buttery bread features a beautiful tart raspberry filling, making it perfect for brunches or special occasions. With step-by-step instructions on kneading, rising, and baking, you'll impress everyone with your baking skills. Enjoy the delicious aroma and flavors that make this brioche simply irresistible! #Baking #Brioche #RaspberrySwirl #HomemadeBread #Desserts #BrunchRecipes

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Ingredients

4 cups all-purpose flour

1/2 cup sugar

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon salt

4 large eggs

1/2 cup whole milk, warmed to about 110°F

1/2 cup unsalted butter, softened and cubed

1 cup fresh or frozen raspberries

2 tablespoons cornstarch (if using frozen raspberries)

1 teaspoon vanilla extract

1 egg (for egg wash)

Powdered sugar (for dusting, optional)

Instructions

Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. Mix well. In a separate bowl, whisk together the eggs and warmed milk. Gradually add the wet ingredients to the dry ingredients, mixing until a rough dough forms.

Add Butter: Gradually incorporate the softened butter, a few cubes at a time, kneading the dough until it's smooth and elastic (about 8-10 minutes). The dough should be sticky but not overly so.

First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 hours.

Prepare Raspberry Filling: If using frozen raspberries, toss them with the cornstarch to prevent excess moisture. In a small saucepan over medium heat, gently cook the raspberries with the vanilla extract until they start to break down and form a thick sauce (about 5-7 minutes). Let cool.

Shape the Brioche: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle (about 12 x 18 inches). Spread the raspberry filling evenly over the dough.

Roll and Shape: Starting from one long side, tightly roll the dough into a log. Pinch the seams to seal. Slice the log in half lengthwise, revealing the raspberry swirl. Twist the two halves together, making sure the raspberry filling is visible.

Second Rise: Shape the twisted loaf into a greased loaf pan or shape it into a round and place it on a lined baking sheet. Cover with a kitchen towel and let rise for another 30-45 minutes.

Preheat Oven: Preheat your oven to 350°F (175°C).

Egg Wash: Whisk the extra egg for the egg wash and brush it generously over the risen dough.

Bake: Bake in the preheated oven for about 25-30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

Cool: Allow the brioche to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Serve: Once cooled, dust with powdered sugar if desired, slice, and enjoy your soft raspberry swirl brioche for breakfast or as a delightful dessert!

Prep Time: 20 minutes | Total Time: 3 hours | Servings: 10 slices