Description
A delightful brioche loaf swirled with vibrant raspberry jam, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup raspberry jam
Instructions
- Prepare the yeast: In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Mix the dough: Add the yeast mixture, eggs, and softened butter into the flour mixture. Knead it until smooth and elastic, roughly 8-10 minutes.
- First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
- Shape the dough: Once risen, punch down the dough and roll it into a long rectangle (roughly 12×18 inches). Spread the raspberry jam evenly over the surface.
- Create the swirl: Roll the dough tightly from one edge to the other, forming a log. Twist and coil it into a spiral. Place in a greased loaf pan.
- Second rise: Cover the loaf pan and let the dough rise again until it puffs up, about 30-45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
- Cool & serve: Let the loaf cool in the pan for a few minutes before transferring to a wire rack. Slice and enjoy.
Notes
For best results, ensure proper yeast proofing and avoid skipping the second rise.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg