Raspberry Swirl Brioche Loaf

Sliced into, this golden loaf swirls deep red with raspberry filling, seeming to promise in each single bite a burst of flavor at once sweet and tangy. The Raspberry Swirl Brioche Loaf is as much of a treat to the sight as it is to the taste and therefore is ideal for adorning festive tables on occasions dear and special. This is most comforting, with sweet berry tang and tender, buttery layers, on those chilly days, and it is to be shared among friends and family. Growing up, my memories in the kitchen have always involved sounds and scents of baking. The work of my mother’s hands moved deftly through dough; the yeasty, warm waft as it rose by the kitchen window; the sheen of fruity jams-to-be on their path into pastry. The holiday season brings a special chance to recapture those moments in time, and this Raspberry Swirl Brioche Loaf brings back every one of those magical memories for me. This is a comforting throwback to those times and an elegant update for the joys of sharing with loved ones today. You will make this loaf, but it is not about the recipe; it’s about the slowing down, embracing the rhythm of holiday baking: the rolling, twisting, and shaping that will attune you to that warm, ageless tradition.

Ingredients:
For the Brioche Dough:
3¼ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
¼ cup granulated sugar
½ tsp salt
½ cup warm milk (about 110°F)
4 Tbsp unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp lemon zest (optional)
For the Raspberry Filling:
1 cup raspberry preserves or jam
1 Tbsp cornstarch
2 Tbsp water
1 Tbsp butter, melted (for brushing)
For the Glaze (Optional):
¾ cup powdered sugar
1–2 Tbsp lemon juice
1 Tbsp milk or cream

Instructions:
Activate the yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
Mix dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined.
Combine wet Ingredients: Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until a shaggy dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 10–12 minutes, until the dough becomes smooth and elastic. Add small amounts of flour if the dough is too sticky.
Let Dough Rise: Place the kneaded dough in a lightly greased bowl. Cover with a damp towel and let rise in a warm area for 1 to 1 ½ hours, or until doubled in size.
Thicken the Filling: While the dough rises, stir together raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Set aside to cool completely.
Roll out the Dough: After the first rise, punch down the dough and roll it into a 10×15-inch rectangle on a floured surface.
Add the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a ½-inch border on all sides.
Form the Loaf: Starting from one long edge, roll the dough into a tight log. Slice the log lengthwise down the center to reveal the layers, then twist the two halves together with the cut sides facing up.
Second Rise: Gently transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for another 30–40 minutes.
Preheat the Oven: While the loaf is rising, preheat your oven to 350°F (175°C).
Bake the Loaf: Brush the top of the loaf with melted butter. Bake for 35–40 minutes until golden brown and fully baked. If it browns too quickly, cover loosely with foil for the final 10 minutes.
Cool the Loaf: Let the baked loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Make the Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled loaf.

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