Description
A delightful brioche loaf swirled with raspberry jam, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup raspberry jam
Instructions
- Warm the milk and dissolve the sugar and yeast in it. Let it sit until frothy, about 5-10 minutes.
- Combine the flour and salt in a large mixing bowl. Add the yeast mixture, melted butter, and eggs. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- Punch down the risen dough, then roll it out into a rectangle. Spread the raspberry jam over the dough.
- Roll the dough into a log and twist it to create a swirl pattern.
- Place the loaf in a greased baking pan. Let it rise again until doubled in size, about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the loaf for 25-30 minutes or until golden brown.
- Cool before slicing. Enjoy toasted with butter or as a snack.
Notes
For best results, use high-quality raspberry jam and store leftover bread in an airtight container.
