Description
This Raspberry Swirl Brioche Loaf is a soft, fluffy, and irresistibly delicious bread with a sweet raspberry filling swirled throughout. Perfect for breakfast or a delightful snack, this brioche boasts a tender crumb and a golden crust thanks to an egg wash finish.
Ingredients
Dough Ingredients
- Eggs (for dough and egg wash)
- Milk (used in dough and egg wash)
- Raspberry filling (for swirl)
Other
- Aluminum foil (optional, for covering during baking)
Instructions
- Second Rise: Cover the loaves with a clean kitchen towel and let them rise again in a warm place for about 30-45 minutes, or until they have puffed up and doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brioche loaves.
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash. This will be brushed onto the tops of the loaves to give them a beautiful golden color when baked.
- Bake the Loaves: Place the loaves in the preheated oven and bake for 30-35 minutes, or until they turn golden brown and sound hollow when tapped on the bottom. If they begin to brown too quickly, lightly cover the loaves with aluminum foil to prevent burning.
- Cool the Bread: After baking, remove the loaves from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the raspberry filling is well distributed in a swirl pattern for even flavor.
- Covering the loaves during the second rise helps retain moisture and warmth for better rising.
- Use a wire rack to cool loaves completely to prevent sogginess on the bottom.
- If the loaf browns too fast, tent with aluminum foil to avoid burning.
- For best texture, serve the brioche fresh or toasted lightly.
