Okay, friends, let me tell you about my Raspberry Swirl Brioche. It’s seriously one of those recipes that just *sings*. Think of it as a slightly fancy, infinitely more delicious cousin of your average cinnamon roll. The first time I made this, the entire house smelled like a Parisian bakery, and trust me, that’s a good thing! The buttery, tender brioche, the bright, tangy raspberries… it’s pure heaven. I even sneak some to myself standing at the counter while it’s still warm. My grandma used to make something similar – though hers was more of a jam roll – and this brings back all those cozy, happy memories. I’ve been tweaking the recipe for years, and I think I’ve finally nailed the perfect balance of sweet, tart, and ridiculously soft. You’re going to love this Raspberry Swirl Brioche!
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What is Raspberry Swirl Brioche?
What is a Raspberry Swirl Brioche? What’s a buttery bread dough that’s been swirled with raspberry jam? What is the best filling for a birthday party? Think of it as a sophisticated, grown-up version of raspberry roll. What makes brioche dough different is that it’s enriched with butter and eggs, which gives it its unique flavor. What is that tender, melt-in-your-mouth texture? The raspberry swirl adds a burst of fruity flavor that cuts through the richness of the dough. It’s not just a bread; it’s an experience! If you make homemade brioche, you’ll never go back to store bought stuff.
Why you’ll love this recipe?
There are so many reasons to fall head-over-heels for this Raspberry Swirl Brioche, but let me highlight a few of my favorites. First off, the flavor is out of this world. You have the buttery, slightly sweet brioche balanced perfectly by the tangy, bright raspberry filling. It’s a match made in heaven! What I love most about this is how surprisingly easy it is to make. Brioche might sound intimidating, but honestly, it’s just a matter of patience and letting the dough do its thing. And, let’s be real, the ingredients are pretty budget-friendly. A few staples, some fresh or frozen raspberries, and you’re good to go. This one is seriously versatile too! It’s perfect for a weekend brunch, a special occasion dessert, or even just a cozy afternoon treat with a cup of tea. I’ve even been known to sneak a slice (or two!) for breakfast. It’s definitely in my top 3 of go-to recipes.
How do I make a Raspberry Swirl Brioche?
Quick Overview
How do I make a Raspberry Swirl Brioche? How do you make brioche dough? Mix together wet and dry ingredients. Why do I have to let it rise? While the dough is rising, you’ll whip up the raspberry filling. Once the dough has doubled in size, you’ll roll it out, spread the filling, swirl it all together, and serve. Is it safe to bake it until golden brown? What’s the best part? The entire process, while requiring some patience, is actually quite straightforward. Is the end result worth it?
Ingredients
For the Main Batter: What’s the meaning
* 3 1/2 cups (440g) all-purpose flour, plus more for dusting. I always use unbleached, it just seems to give a better flavor.
* 1/4 cup (50g) granulated sugar. Don’t skimp on the sugar, it needs it!
* 1 teaspoon salt. Just a pinch to balance the sweetness.
* 2 1/4 teaspoons (1 packet) active dry yeast. Make sure it’s fresh, otherwise your dough won’t rise.
* 1/2 cup (120ml) lukewarm milk. Not too hot, not too cold – just comfortably warm to the touch. Can you use almond milk? I’ve tried and it worked out great! Maybe even better.
* 4 large eggs, lightly beaten. Room temperature eggs incorporate better into the dough.
* 12 tablespoons (1 1/2 sticks, 170g) unsalted butter, softened. What is the secret to brioche flavor?
For the filling:
* 2 cups (about 300g) fresh or frozen raspberries. If using frozen, thaw them slightly and drain off any excess juice.
* 1/4 cup (50g) granulated sugar. Adjust to taste depending on the sweetness of your raspberries.
* 2 tablespoons cornstarch. This helps to thicken the filling and prevent it from becoming too runny.
* 1 tablespoon lemon juice. Adds a touch of brightness and enhances the raspberry flavor.
For the Glaze:
* 1 cup powdered sugar. Sift it to prevent lumps in your glaze.
* 2-3 tablespoons milk. Add gradually until you reach your desired consistency.
* 1/2 teaspoon vanilla extract. Optional, but it adds a nice touch of flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I sometimes line it with parchment paper, leaving an overhang, for easy removal, especially if I’m going to be in a hurry. What should I gift my friend?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. Make sure the yeast is evenly distributed throughout the flour mixture. I forgot to add salt to my dough. I’m not sure why.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the lukewarm milk and lightly beaten eggs. If the milk is too hot, make sure it isn’t too warm, as it can kill the yeast. Is it warm enough for a baby?
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with a stand mixer fitted with a dough hook (or mixing by hand) until a shaggy dough forms. Then, add the softened butter, one tablespoon at a time, mixing well after each addition. The dough will be quite sticky at this point, but don’t worry, it will come together as you knead it. Knead the dough for 8-10 minutes on medium speed (or 10-12 minutes by hand) until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. I sometimes pop mine in the microwave after heating a cup of water for 2 mins – creates the perfect environment!
Step 5: Prepare Filling
While dough is rising, prepare the filling. In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Set aside. Cook over medium heat, stirring constantly, until the raspberries break down and the filling is smooth. Remove from heat and serve warm. How long does it take for a potato to thick Remove from heat and let cool completely. If you want smoother filling, you can blend it with an immersion blender or in a regular blender. Before letting it cool, make sure to wash your I tend to just use a fork and squish them, I like to eat them. If I can, then I’ll just have to do it.
Step 6: Layer & Swirl
Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into an 18-inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a 1/2 inch border along the edges. Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal. How do you slice a log into 12 equal pieces? Arrange the slices in the prepared baking pan, cut-side up. Cover with plastic wrap and let rise for another 30-40 minutes, or until slightly puffed.
Step 7: Bake
Is it safe to bake in the preheated oven for 30 minutes? If the top starts to brown too quickly, tent it with foil. A toothpick inserted into the center should come out clean (though there might be some raspberries in there too). Filling clinging to it, that’s okay! I’ve noticed it rises better in the middle if I slightly undercook it.
Step 8: Cool & Glaze
Let the brioche cool in the pan for 10-15 minutes before transferring it to a wire rack to cool. While the brioche is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. How much milk do you need to make? Once the brioche is completely cool, drizzle it with the glaze. If you want thicker glaze, let it sit for a few minutes to set before serving.
Step 9: Slice & Serve
What is the best way to serve Raspberry Swirl Brioche? I love to serve this with whipped cream or a scoop of vanilla ice cream for an extra special treat. What are some good ways to enjoy a slice of cheese? My favourite temperature to eat it at is just a little warm!
What is the best way to serve it?
Raspberry Swirl Brioche is incredibly versatile, so you can serve it with anything you like.For Breakfast:What is the best way to enjoy a latte or coffee? I love to sprinkle powdered sugar on top for a pretty presentation.For Brunch:Serve it alongside other brunch favorites like eggs benedict, quiche, or a fruit salad. What are the best cocktails to serve with a mimosa or bellini?As Dessert:What is a good after-dinner snack? Is vanilla ice cream better than whipped cream? A glass of dessert wine or a cup of herbal tea would be the perfect accompaniment.For Cozy Snacks:What is better than a slice of brioche and ice-cold tea on the couch? What is the perfect comfort food for a cold day? In my family, we always pair it with chamomile tea when someone is feeling under the weather. It’s tradition!
How do I make a Raspberry Swirl Brioche?
Okay, so here are a few of my top tips for making the *absolute best* Raspberry Swirl Brioche:
Mixing Advice: Don’t overmix the dough! Overmixing can result in a tough brioche. Mix until just combined, and then let the kneading process do its thing.
Swirl Customization: Get creative with your swirl! You can create different patterns by layering the filling in different ways. Experiment with different colors and textures for a visually stunning brioche.
Ingredient Swaps: You can substitute other berries for the raspberries, such as blueberries, strawberries, or blackberries. Just adjust the sugar level to taste depending on the sweetness of the berries. I tried it with blackberries once, and it was pretty good!
Baking Tips: Keep an eye on the brioche while it’s baking. If the top starts to brown too quickly, tent it with foil to prevent it from burning. Every oven is different, so adjust the baking time as needed.
Glaze Variations: Get creative with your glaze! You can add different flavors, such as lemon zest, orange zest, or a splash of liqueur. You can also adjust the consistency of the glaze by adding more or less milk.
Lessons Learned: I’ve definitely had my share of brioche fails over the years. One of the biggest mistakes I used to make was not letting the dough rise long enough. Make sure to give it ample time to rise in a warm place. Another mistake was adding too much flour, which resulted in a dry brioche. Be careful not to overmeasure the flour, and add it gradually to the wet ingredients. I sometimes skip the dusting altogether – it depends on the humidity!
Storing and Reheating Tips
Want to keep your Raspberry Swirl Brioche as delicious as possible? Here’s how:
Room Temperature: You can store the brioche at room temperature for up to 2 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can store the brioche in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container.
Freezer Instructions: You can also freeze the brioche for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container.
Glaze Timing Advice: If you plan to store the brioche, it’s best to add the glaze just before serving. The glaze can become sticky and lose its shine if stored for too long. When reheating, you can gently warm the brioche in the oven or microwave. If reheating in the oven, wrap it in foil to prevent it from drying out.
Frequently Asked Questions
Final Thoughts
So, there you have it – my beloved Raspberry Swirl Brioche recipe! This is more than just a bread; it’s a labor of love, a taste of nostalgia, and a guaranteed crowd-pleaser. The buttery brioche, the tangy raspberries, the sweet glaze… it’s a symphony of flavors and textures that will leave you wanting more. This recipe is worth trying for so many reasons, but mostly because it’s simply delicious and brings so much joy. If you enjoy this recipe, you might also like my Blueberry Brioche or my Chocolate Swirl Bread. They’re both equally delicious and easy to make! Happy baking, friends! I can’t wait to hear how yours turns out. Please leave a comment below and let me know what you think, and don’t forget to rate the recipe! If you have any questions or suggestions, feel free to share them as well. I love seeing your creations!
Raspberry Swirl Brioche Loaf: 7 Secrets to Perfect Sweet Bread
Ingredients
Main Ingredients
- 3.5 cups all-purpose flour sifted
- 0.25 cup sugar granulated
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1 teaspoon salt fine
- 0.5 cup milk warm, about 110°F
- 4 large eggs room temperature
- 0.75 cup unsalted butter softened
- 1 cup raspberry jam
- 1 cup fresh raspberries washed and dried
Instructions
Preparation Steps
- In a large bowl, combine sifted flour, sugar, yeast, and salt.
- Gently stir in warm milk and eggs, mixing until ingredients come together.
- Add softened butter to the mixture and knead the dough for about 10 minutes, until smooth.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Roll out the dough into a rectangle. Spread raspberry jam over the surface, then scatter fresh raspberries evenly.
- Roll the dough tightly into a log and cut it in half lengthwise. Twist the two halves together and place into a greased loaf pan.
- Cover and let rise for another 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 35 minutes or until golden. Allow to cool before serving.
