Description
A delightful brioche loaf filled with raspberry preserves, perfect for breakfast or dessert.
Ingredients
Scale
- 3 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk (about 110°F)
- 4 tbsp unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for a bright flavor)
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch (to thicken the jam)
- 2 tbsp water
- 1 tbsp butter, melted (for brushing)
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice (for a tangy finish)
- 1 tbsp milk or cream
Instructions
- Prepare the Dough: Activate the yeast: In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until it becomes frothy.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Combine wet ingredients: Add the yeast mixture, softened butter, eggs, vanilla, and lemon zest (if using) to the dry ingredients. Stir together until a rough dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 10-12 minutes, until the dough becomes smooth and elastic. You may need to add a bit more flour if the dough feels too sticky.
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
- Make the Raspberry Filling: Thicken the jam: While the dough is rising, mix the raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until the mixture thickens slightly, then set aside to cool.
- Shape the Loaf: Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle (about 10×15 inches).
- Spread the filling: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Roll and twist: Starting from the long side, roll the dough into a tight log. Slice the log in half lengthwise to expose the jam-filled layers, then carefully twist the two halves together, keeping the cut sides up.
- Place in the pan: Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes.
- Bake the Loaf: Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake: Brush the top of the loaf with melted butter, then bake for 35-40 minutes until golden brown. If the loaf is browning too quickly, cover it with aluminum foil for the last 10 minutes.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add the Glaze (Optional): Mix the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk. Drizzle the glaze over the cooled loaf for a tangy-sweet finish.
Notes
- This brioche is best served fresh but can be stored in an airtight container for up to 3 days.
- The lemon zest is optional but adds a nice flavor to the dough.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: brioche, raspberry, pastry, dessert, breakfast