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Raspberry Swirl Brioche Loaf

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A delightful fusion of rich, tender brioche dough and sweet-tart raspberry puree, creating an enchanting loaf perfect for brunch or dessert.

  • Author: daniel-kim
  • Prep Time: 120 minutes
  • Cook Time: 30 minutes
  • Total Time: 150 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup raspberry puree

Instructions

  1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes, or until foamy.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
  3. In a separate bowl, beat together the eggs and softened butter until smooth.
  4. Add the foamy yeast mixture to the flour mixture, followed by the egg and butter mixture. Mix until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours, until doubled in size.
  7. Prepare raspberry puree by blending fresh or thawed frozen raspberries, straining out the seeds.
  8. Once the dough has risen, punch it down, roll it into a rectangle, spread the raspberry puree, roll into a log and place in a greased loaf pan.
  9. Let it rise for another 30-45 minutes, then preheat the oven to 350ยฐF (175ยฐC) and bake for 25-30 minutes until golden brown.

Notes

Store the loaf wrapped in plastic wrap at room temperature for up to three days. Slice and freeze for longer storage.

Nutrition

Find it online: https://daytasty.com/raspberry-swirl-brioche-loaf/