Description
A delightful brioche loaf swirled with raspberry jam, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup raspberry jam
Instructions
- Mix the dry ingredients in a large bowl: flour, sugar, yeast, and salt.
- In another bowl, combine warmed milk, melted butter, and eggs; whisk until mixed.
- Pour the wet ingredients into dry ingredients and knead using a stand mixer on low speed for 8-10 minutes.
- Lightly grease the mixing bowl, place the dough inside, cover, and let it rise for about 1 hour until doubled in size.
- After rising, roll out dough into a 1/2 inch thick rectangle on a floured surface.
- Spread raspberry jam over rolled dough, leaving a small border around the edges.
- Roll the dough into a log, sealing edges to keep jam inside, then twist and shape it into a loaf.
- Place the loaf into a greased pan, cover, and let it rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely before slicing.
Notes
For a delightful breakfast, serve with whipped cream or fresh berries. Can be made ahead and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg