Raspberry Swirl Brioche Loaf
220kcal
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon active dry yeast ensure it's fresh
- 1 teaspoon salt
- 1/2 cup milk or dairy-free alternative
- 1/2 cup unsalted butter, softened
- 4 large eggs
Filling
- 1/2 cup raspberry jam can be substituted with other fruit preserves
Method
Preparation
- In a large bowl, combine flour, sugar, yeast, and salt.
- In a small saucepan, heat milk and butter until warm; stir into the dry ingredients until well combined.
- Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
- Let the dough rise in a warm place for 1 hour or until it has doubled in size.
- Roll out the dough into a rectangular shape, evenly spread raspberry jam on top, then roll it up tightly from one end to the other.
- Place the rolled dough into a greased loaf pan and let it rise again for 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely before slicing.
Nutrition
Serving1gCalories220kcalCarbohydrates32gProtein5gFat8gSaturated Fat5gSodium150mgFiber1gSugar8g
Notes
For a dairy-free version, use almond or oat milk instead of regular milk. Optional: Substitute raspberry jam with other fruit preserves or add lemon zest for a citrusy kick. Store leftovers in an airtight container at room temperature for up to 3 days.