Description
A delightful brioche loaf swirled with tangy raspberry jam, perfect for brunch or as a sweet snack.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup raspberry jam
Instructions
- Combine the flour, sugar, salt, and yeast in a large mixing bowl.
- Add the warmed milk, melted butter, and eggs. Mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
- Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise until doubled in size, about 1 hour.
- Punch down the dough gently and roll it out into a rectangle about 12×16 inches.
- Spread the raspberry jam evenly over the surface, leaving a small border.
- Roll the dough up tightly from one long edge to form a log.
- Twist the rolled dough to form the loaf shape. Place in a greased loaf pan.
- Let it rise again for another 30 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, allow the dough to rise in a warm spot and don’t rush the rising times.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg