Description
A soft, buttery Raspberry Brioche Loaf filled with a vivid raspberry swirl and finished with an optional lemon glaze.
Ingredients
Scale
- 3 ¼ cups all-purpose flour
- 1 packet active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup warm milk
- 4 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup raspberry preserves
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon melted butter
- ¾ cup powdered sugar
- 1 to 2 tablespoons lemon juice
- 1 tablespoon milk or cream
Instructions
- Activate the yeast in warm milk with a pinch of sugar until foamy.
- Mix flour, sugar, and salt in a large bowl.
- Add yeast mixture, butter, eggs, vanilla, and zest, then mix into a dough.
- Knead until smooth and let rise until doubled.
- Cook raspberry preserves with cornstarch and water until thick, then cool.
- Roll dough into a rectangle and spread filling evenly.
- Roll, slice lengthwise, twist, and place into loaf pan.
- Let rise again until puffy.
- Brush with butter and bake at 350°F until golden.
- Cool completely and drizzle with glaze if desired.
Notes
- Use lemon zest for brighter flavor.
- Cool filling completely before spreading.
- Store in an airtight container for best freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 387
- Sugar: 37g
- Sodium: 149mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg