Description
A delightful combination of soft, buttery brioche bread with sweet and tangy raspberry jam, perfect for breakfast or as a snack.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 1/2 cup whole milk, warmed
- 4 large eggs
- 1 cup unsalted butter, softened
- 1/2 cup raspberry jam
Instructions
- In a mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until frothy.
- In another bowl, whisk together the flour and salt.
- Add the yeast mixture and eggs to the flour mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Add the softened butter and knead until fully incorporated.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
- Once risen, punch down the dough, then roll it out into a rectangle.
- Spread the raspberry jam evenly over the dough and roll it up tightly.
- Twist the roll into a loaf shape and place it in a greased loaf pan.
- Cover and let rise again for about 30-45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the loaf for 30-35 minutes or until golden brown.
- Let it cool slightly in the pan before transferring to a wire rack.
Notes
Use fresh ingredients and knead properly to ensure a good rise and structure. Don’t overload with jam and monitor the baking time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American