Raspberry Swirl Brioche Loaf (Print Version)

# Ingredients:

→ For the brioche dough

01 - 3¼ cups all-purpose flour
02 - 1 packet (2¼ teaspoons) active dry yeast
03 - ¼ cup granulated sugar
04 - ½ teaspoon salt
05 - ½ cup warm milk (about 110°F/43°C)
06 - 4 tablespoons unsalted butter, softened
07 - 2 large eggs, at room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest (optional, for a bright flavor)

→ For the raspberry filling

10 - 1 cup raspberry preserves or jam
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water
13 - 1 tablespoon butter, melted (for brushing)

→ For the glaze (optional)

14 - ¾ cup powdered sugar
15 - 1-2 tablespoons lemon juice
16 - 1 tablespoon milk or cream

# Instructions:

01 - In a small bowl, mix the warm milk (about 110°F/43°C) with a pinch of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy and active. This ensures your yeast is alive and will help your dough rise properly.
02 - In a large mixing bowl, whisk together the flour, remaining sugar, and salt until well combined.
03 - Add the frothy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the bowl with the dry ingredients. Stir everything together with a wooden spoon or spatula until a rough, shaggy dough forms.
04 - Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough becomes smooth, elastic, and no longer sticky. The dough should spring back when you press it with your finger. If it's too sticky during kneading, add a little more flour, one tablespoon at a time.
05 - Place the kneaded dough in a large greased bowl, turning it once to coat. Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free spot for 1-1½ hours, or until it has doubled in size.
06 - While the dough is rising, make the filling. In a small saucepan, combine the raspberry preserves with cornstarch and water. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly (about 3-5 minutes). Remove from heat and set aside to cool completely.
07 - After the dough has doubled in size, gently punch it down to release the air. Transfer to a lightly floured surface and roll it out into a rectangle approximately 10×15 inches (25×38 cm) in size, with the longer side facing you.
08 - Spread the cooled raspberry filling evenly over the rolled-out dough, leaving a ½-inch (1.3 cm) border around all edges. This border helps prevent the filling from leaking out during baking.
09 - Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam to seal. Using a sharp knife, carefully cut the log in half lengthwise, exposing the layers of filling. With the cut sides facing up, carefully twist the two halves together like a braid, trying to keep the cut sides exposed for a beautiful swirl effect.
10 - Carefully transfer the twisted dough into a greased 9×5-inch (23×13 cm) loaf pan. Cover with a clean kitchen towel and let it rise again in a warm spot for 30-40 minutes, until the dough has puffed up and nearly reached the top of the pan.
11 - Preheat your oven to 350°F (175°C). Brush the top of the risen loaf with melted butter. Bake in the preheated oven for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.
12 - Allow the brioche to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before glazing or slicing.
13 - If desired, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk or cream until smooth. Adjust the consistency by adding more liquid if too thick, or more powdered sugar if too thin. Once the brioche is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.

# Notes:

01 - This brioche is best enjoyed the day it's made, but will keep for up to 3 days stored in an airtight container at room temperature.
02 - You can substitute the raspberry preserves with other fruit preserves like strawberry, blackberry, or apricot.
03 - For a richer dough, you can increase the butter to 6 tablespoons.
04 - The dough can be prepared the day before and left to rise slowly in the refrigerator overnight. Bring to room temperature before rolling and shaping.

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