Description
A rich and buttery brioche loaf with vibrant raspberry swirls, perfect for breakfast, brunch, or teatime. Soft, slightly sweet, and visually stunning with natural marbling from homemade raspberry compote.
Ingredients
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast
1/2 cup warm milk (110°F)
2 large eggs, room temperature
1/2 cup unsalted butter, softened
1 1/2 cups fresh or frozen raspberries
2 tablespoons granulated sugar (for compote)
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
1 egg, beaten (for egg wash)
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down and bubble.
- Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Let cool completely.
- In a large bowl or stand mixer, whisk together flour, sugar, salt, and yeast.
- Add warm milk and eggs, mixing until a shaggy dough forms.
- Knead the dough for 8–10 minutes, gradually adding softened butter one tablespoon at a time, until smooth and elastic.
- Cover and let rise in a warm place for 1–2 hours, until doubled in size.
- Roll out the dough into a 10×14-inch rectangle and spread the cooled raspberry filling evenly over it.
- Roll the dough tightly from the short end into a log, then slice it lengthwise.
- Twist the two halves together with cut sides facing up and place into a greased 9×5-inch loaf pan.
- Cover and let rise for 45 minutes.
- Preheat oven to 350°F (175°C). Brush the top with beaten egg.
- Bake for 35–40 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Swap raspberries for other berries like strawberries or blackberries.
Add almond extract to the dough for a nutty flavor.
White chocolate chips can be sprinkled over the filling for extra indulgence.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze sliced loaf for longer storage and toast from frozen when needed.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
