Description
Raspberry Swirl Brioche Breakfast Loaf is a soft, buttery brioche bread filled with tangy-sweet raspberry jam and twisted into a gorgeous marbled loaf — a perfect treat for brunch or breakfast.
Ingredients
- 3 cups all-purpose flour
- 3 large eggs
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1/2 cup raspberry jam or preserves
- Optional: 1/4 cup fresh raspberries
- Optional: powdered sugar, for dusting
Instructions
- Warm the milk and mix with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt. Add eggs and yeast mixture and mix until a dough forms.
- Knead in the softened butter gradually until dough is smooth and elastic, about 8–10 minutes.
- Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
- Roll dough into a rectangle on a floured surface. Spread raspberry jam over the top, leaving a border. Dot with fresh raspberries if using.
- Roll tightly into a log. Slice lengthwise and twist the two halves with filling facing up.
- Place twisted dough into a greased loaf pan, cover, and let rise again for 30–45 minutes.
- Bake at 350°F for 30–35 minutes, until golden brown and cooked through.
- Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Try a cream cheese swirl for added richness.
- Use other jams like blueberry, apricot, or strawberry for variation.
- Drizzle with a glaze made from powdered sugar and milk after cooling for extra sweetness.
- Wrap and freeze for longer storage; reheat slices as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 9g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
