Description
A golden, buttery brioche loaf swirled with tangy raspberry filling. Perfect for brunch or special mornings, this fluffy loaf balances rich sweetness and tart bursts for a showstopping treat.
Ingredients
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/2 cup whole milk (warm)
2 1/4 tsp active dry yeast
1 cup fresh or frozen raspberries, pureed
1 tbsp lemon zest
1/4 tsp salt
For the glaze: 1/2 cup powdered sugar, 1 tsp lemon juice
Instructions
In a small bowl, dissolve yeast in warm milk and let sit until frothy (5-10 minutes)
In a large bowl, cream butter and sugar until light. Beat in eggs, one at a time
Add dry ingredients and lemon zest, mixing until a soft dough forms
Knead dough on floured surface for 8-10 minutes until smooth and elastic
Place in an oiled bowl, cover, and let rise in a warm place until doubled (1-1 1/2 hours)
Roll out dough into a rectangle and spread with raspberry puree
Roll tightly into a log, tuck ends under, and place in a greased loaf pan
Let rise again (30-45 minutes). Preheat oven to 350°F (175°C)
Bake for 30-35 minutes until golden brown
Mix glaze ingredients and drizzle over warm loaf
Notes
Use room temperature butter for easier creaming
Replace raspberry puree with 1 cup crushed strawberries for variation
Loaf keeps in an airtight container for 5 days
Add sugar to glaze for extra sweetness if preferred
- Prep Time: 45
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 320
- Sugar: 28g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg