Description
A delightful morning treat filled with buttery brioche and raspberry jam that creates a perfect balance of sweet and tart.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup raspberry jam
- 1 teaspoon vanilla extract
- Optional: Lemon zest for a citrus twist
- Optional: A sprinkle of powdered sugar for dusting before serving
Instructions
- In a large bowl, mix the flour, sugar, yeast, and salt.
- In a saucepan, heat the milk and melted butter until warm but not hot (about 110°F).
- Add the warm milk mixture and eggs to the dry ingredients.
- Mix until a soft dough forms, then knead for about 10 minutes, until smooth.
- Let the dough rise in a greased bowl, covered with a cloth, until doubled in size (about 1 hour).
- Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread raspberry jam evenly across the rolled-out dough, leaving a small border.
- Roll the dough into a tight log, then twist the log into a braid and place it into a greased loaf pan.
- Allow to rise again until doubled (about 30-45 minutes).
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown. Check for doneness with a skewer; it should come out clean.
- Let cool before slicing.
Notes
Ensure the milk isn’t too hot as it can kill the yeast. Knead the dough until it’s smooth and elastic to achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg