Description
A tender, buttery brioche laced with rich raspberry ribbons—perfect for breakfast, brunch, or a festive dessert!
Ingredients
Scale
Brioche Dough
- 3¼ cups (390 g) all‑purpose flour
- 2¼ teaspoons active dry yeast (one packet)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ½ cup (120 ml) warm milk (110 °F/43 °C)
- 4 tablespoons (60 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
Raspberry Filling
- 1 cup raspberry jam or preserves
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon (14 g) melted butter, for brushing
Lemon Glaze (optional)
- ¾ cup (90 g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon milk or cream
Instructions
- Bloom the Yeast
- In a small bowl, stir a pinch of sugar into warm milk. Sprinkle over the yeast, let stand 5–10 minutes until foamy.
- Mix the Dough
- In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, butter, eggs, vanilla, and lemon zest. Stir until a shaggy dough forms.
- Knead & First Rise
- Turn the dough onto a lightly floured surface. Knead 10–12 minutes, until smooth and elastic (add a little flour if it’s too sticky). Place in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, until doubled.
- Cook the Filling
- Meanwhile, in a small saucepan combine jam, cornstarch, and water. Cook over medium‑low, stirring, until thickened. Set aside to cool completely.
- Shape the Loaf
- Punch down the risen dough and roll it into a 10×15‑inch rectangle. Evenly spread the cooled raspberry mixture, leaving a ½‑inch margin all around. Roll up tightly from the long edge, then slice the log lengthwise. Twist the two halves together with the cut sides facing up and tuck into a greased 9×5‑inch loaf pan. Cover and let rise another 30–40 minutes.
- Bake
- Preheat oven to 350 °F (175 °C). Brush the top of the loaf with melted butter. Bake 35–40 minutes, tenting with foil if it browns too quickly. Let rest in the pan 10 minutes, then transfer to a rack to cool completely.
- Glaze (Optional)
- Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled loaf for a zesty finish.
- Prep Time: 3 hours
- Cook Time: 35 minutes
- Category: Desserts
Nutrition
- Calories: 310kcal