Rich Raspberry Brioche
Indulge in the buttery decadence of Rich Raspberry Brioche, a luxurious twist on classic French pastry. This recipe combines pillowy, golden-baked brioche dough with a vibrant layer of raspberry preserves, creating a heavenly balance of sweetness and richness. Perfectly soft and slightly sticky, the dough is enriched with eggs and plenty of softened butter, then rolled and swirled to reveal a stunning spiral of fruit-filled goodness. A finishing dusting of powdered sugar adds a touch of elegance, making it ideal for a special brunch, an afternoon tea, or a sweet treat any time of day. Easy-to-follow steps and a failproof egg wash ensure bakery-quality results right at home. Delight your senses with this irresistible raspberry-studded creation!
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Ingredients
- 360 grams All-purpose flour
- 50 grams Granulated sugar
- 5 grams Salt
- 7 grams Instant yeast
- 120 ml Whole milk
- 4 pieces Large eggs
- 180 grams Unsalted butter (softened)
- 150 grams Raspberry preserves
- 1 piece Egg (for egg wash)
- 15 ml Water (for egg wash)
- 20 grams Powdered sugar (for dusting)
Directions
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast. Mix briefly to combine.
Step 2
In a small saucepan, gently heat the milk until lukewarm (around 37°C/98°F). Add the warm milk and eggs to the dry ingredients.
Step 3
Mix the dough on low speed until it comes together, about 2-3 minutes.
Step 4
Increase the mixer speed to medium and gradually add the softened butter, one tablespoon at a time, allowing each piece to incorporate fully before adding the next. This process will take 6-8 minutes.
Step 5
Continue kneading until the dough is smooth, silky, and slightly sticky, about 3 more minutes.
Step 6
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.
Step 7
Punch down the risen dough to release excess air. Turn the dough out onto a lightly floured surface.
Step 8
Roll the dough into a large rectangle, roughly 30x40 cm. Spread the raspberry preserves evenly over the surface, leaving a 2 cm border around the edges.
Step 9
Carefully roll up the dough from one long edge to the other to form a tight log. Pinch the seam to seal and tuck in the ends.
Step 10
Cut the log into 8 equal pieces and arrange them cut-side up in a greased 23 cm round baking pan, leaving some space between each piece.
Step 11
Cover loosely with plastic wrap and let it rise for another 45 minutes to 1 hour, or until the brioche pieces are puffy and touching each other.
Step 12
Preheat your oven to 180°C (350°F).
Step 13
In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the tops of the brioche with the egg wash.
Step 14
Bake the brioche in the preheated oven for 20-25 minutes, or until golden brown and the centers are cooked through.
Step 15
Allow the brioche to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Nutrition Facts
| Serving size | 960.8 grams (960.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3392 |
| Total Fat 158.60g | 203% |
| Saturated Fat 96.90g | 485% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 594mg | 198% |
| Sodium 2148mg | 93% |
| Total Carbohydrate 441.00g | 160% |
| Dietary Fiber 19.80g | 71% |
| Total Sugars 156.30g | |
| Protein 52.00g | 104% |
| Vitamin D 184IU | 921% |
| Calcium 270mg | 21% |
| Iron 18mg | 101% |
| Potassium 758mg | 16% |
Source of Calories