Description
A soft and buttery brioche loaf swirled with tart raspberry jam, perfect for brunch or as a sweet snack.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup raspberry jam
Instructions
- In a bowl, mix flour, sugar, yeast, and salt.
- In a saucepan, heat milk and butter until warm.
- Add the milk mixture and eggs to the dry ingredients and knead until smooth.
- Let the dough rise in a greased bowl until doubled, about 60-120 minutes.
- Roll out the dough, spread raspberry jam over it, then roll into a log.
- Twist the log into a loaf shape and place in a greased loaf pan.
- Let rise again until doubled, about 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 30-35 minutes until golden.
- Allow to cool before slicing.
Notes
Store any leftover loaf sliced and wrapped tightly. It keeps well at room temperature for a couple of days and can be frozen for longer storage.
