4cupsAll-Purpose FlourUse high-quality flour for optimal results
2teaspoonsActive Dry YeastMake sure it’s fresh for the best rise
1cupWhole MilkWarm slightly before use
1/4cupSugarSweetens the dough
1teaspoonSaltKosher or sea salt is preferred
3largeLarge EggsRoom temperature yields better results
1/2cupUnsalted ButterEnsure butter is softened for easy mixing
For the Raspberry Swirl
1cupFresh Raspberries or Raspberry JamProvides vibrant color and fruity flavor
1teaspoonVanilla ExtractTry almond extract for a variation
Instructions
How to Make Irresistible Raspberry Swirl Brioche Loaf
In a small bowl, mix warmed milk and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the frothy yeast mixture, eggs, and vanilla. Stir until a shaggy dough forms.
On a floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic.
Gradually add your softened butter to the dough as you knead, ensuring it's fully incorporated.
Transfer your dough to a greased bowl, cover with a cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
After rising, punch down the dough to release the air. Roll it out gently, spread your raspberries or jam, then roll it tightly into a loaf.
Place it seam-side down in a greased loaf pan and let it rise again for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes or until golden brown. Let it cool on a wire rack.
Notes
Optional: Serve warm with a spread of butter or a sprinkle of powdered sugar for extra delight.