Description
There’s nothing quite like the smell of a homemade brioche loaf baking in the oven — rich, buttery, and warm.
Ingredients
For the Brioche Dough
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 packet (7g) instant yeast
1/2 teaspoon salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened and cubed
2 tablespoons whole milk (as needed for consistency)
For the Raspberry Swirl
1/2 cup raspberry jam (seedless preferred)
1 teaspoon cornstarch
1 tablespoon lemon juice
For the Egg Wash
1 egg + 1 tablespoon milk
Instructions
In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Add the eggs one at a time with the mixer on low. Mix until a sticky dough forms, about 3 minutes. Add butter gradually while mixing, letting each cube fully incorporate. Knead with a dough hook for 10–12 minutes until the dough is glossy and elastic. Add a tablespoon of milk if the dough is too stiff.
Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
While the dough rises, stir raspberry jam, cornstarch, and lemon juice in a small saucepan over low heat. Cook for 3–4 minutes until thickened slightly. Let it cool completely.
Once the dough has risen, punch it down gently. Roll it out into a rectangle (roughly 10×14 inches). Spread the raspberry mixture evenly, leaving a 1/2-inch border. Roll the dough up tightly from the short side like a jelly roll. Use a sharp knife to slice the log lengthwise, then twist the two halves together with the cut sides facing up. Place into a greased loaf pan.
Cover loosely and let rise for 45 minutes, until puffy and nearly doubled. Preheat the oven to 180°C (350°F).
Brush the top with egg wash. Bake for 30–35 minutes, until golden and set. If the top browns too quickly, tent with foil. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature eggs for best incorporation. Don’t overfill with jam — it can leak during twisting. A bench scraper helps with shaping and twisting the dough cleanly. Store wrapped at room temperature for up to 3 days, or freeze slices individually.
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Cuisine: Frensh
Nutrition
- Serving Size: 8–10 slices
- Calories: 310 kcal
- Sugar: 10 g
- Fat: 15 g
- Carbohydrates: 37 g
- Protein: 6 g
Keywords: Brioche Loaf