Raspberry Swirl Brioche Loaf Recipe

Ingredients:

For the Brioche Dough:

• 3 ¼ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F)
• 4 tbsp unsalted butter, softened
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for a bright flavor)
• Optional additions:
  • 1/4 tsp ground cardamom
  • 1 tbsp orange zest

For the Raspberry Filling:

• 1 cup raspberry preserves or jam
• 1 tbsp cornstarch (to thicken the jam)
• 2 tbsp water
• 1 tbsp butter, melted (for brushing)
• Optional additions:
  • 1/4 cup fresh or frozen raspberries (lightly mashed)
  • 1 tbsp lemon juice

For the Glaze (optional):

• ¾ cup powdered sugar
• 1-2 tbsp lemon juice (for a tangy finish)
• 1 tbsp milk or cream
• Optional additions:
  • 1/4 tsp almond extract

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Instructions:

Prepare the Dough:

1. Activate the yeast: In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until it becomes frothy.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and optional cardamom.
3. Combine wet ingredients: Add the yeast mixture, softened butter, eggs, vanilla, lemon zest (if using), and optional orange zest to the dry ingredients. Stir together until a rough dough forms.
4. Knead the dough: Transfer the dough to a floured surface and knead for 10-12 minutes, until the dough becomes smooth and elastic. You may need to add a bit more flour if the dough feels too sticky.
5. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

Make the Raspberry Filling:

1. Thicken the jam: While the dough is rising, mix the raspberry jam with cornstarch, water, and optional lemon juice in a small saucepan. Heat over medium-low until the mixture thickens slightly, then set aside to cool. Stir in fresh or frozen raspberries (if using) after removing from heat.

Shape the Loaf:

1. Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle (about 10×15 inches).
2. Spread the filling: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
3. Roll and twist: Starting from the long side, roll the dough into a tight log. Slice the log in half lengthwise to expose the jam-filled layers, then carefully twist the two halves together, keeping the cut sides up.
4. Place in the pan: Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes.

Bake the Loaf:

1. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
2. Bake: Brush the top of the loaf with melted butter, then bake for 35-40 minutes until golden brown. If the loaf is browning too quickly, cover it with aluminum foil for the last 10 minutes.
3. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Add the Glaze (Optional):

1. Mix the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, and optional almond extract. Drizzle the glaze over the cooled loaf for a tangy-sweet finish.

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Optional Additions:

• For the dough: Add cardamom or orange zest for a more complex flavor.
• For the filling: Add fresh or frozen raspberries or lemon juice for a brighter, fresher taste.
• For the glaze: Add almond extract for a subtle nutty note.