Description
A pillowy brioche swirled with tart raspberries, perfect for brunch or cozy gatherings.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup milk, warmed
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup freeze-dried raspberries
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Whisk together.
- In a separate bowl, mix the warmed milk, eggs, and softened butter.
- Gradually add the wet ingredients to the dry mix, stirring until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Transfer the dough into a lightly greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).
- Once risen, punch down the dough and roll it out into a rectangle (about 12” by 18”).
- Evenly distribute the crushed freeze-dried raspberries over the dough.
- Starting from one long edge, roll the dough tightly to form a log and slice it lengthwise.
- Twist the two halves together with the raspberry sides facing outward.
- Place in a greased loaf pan and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and brush the top with egg wash.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
Notes
For the best flavor, use high-quality ingredients. You can customize the fruit used in the recipe as desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg