Happy Wednesday everyone! It’s getting warm out and I’m totally ready for berry season. So I bought a bunch of raspberries, made some jam and swirled it into a brioche – a raspberry jam brioche. This brioche is delicious – light, butter, with the sweet raspberry perfectly swirled throughout every bite – making it the perfect breakfast treat for everyone.
Also just a heads up, I’ve updated my social links in the sidebar! Plus, I’ve made a cupcakefordinner instagram that’ll be full of process/baking failures/news of new recipes. I swear all social media’s going to be actively updated!
Brioche is a time consuming bread to make – it’s not that it’s hard, or even labor intensive, it’s just time consuming. It takes 30 minutes in a stand mixer, an hour to rise, a night in the fridge, shaping, and another two hours to rise. But oh it’s worth the wait. Plus, this recipe makes two loaves! You can even freeze one after shaping, before the final rise, and eat it later!
I got my inspiration from A Hint of Vanilla, a pastry cook who makes some fancy, delicious looking food. And as she says in her post – you need a stand mixer
You start by putting everything but the butter in the stand mixer to mix up. Then you start to add the butter, slooooowly. Seriously, you’re adding butter over the course of 30 minutes. You want it to all incorporate before you add more butter. So just sit there and watch your bread hook knead the dough, until you’ve incorporated all the butter. Your dough will feel kind of like silly putty
Then you press it out and fold it up. Right to left, left to right. Then top to bottom and bottom to top:
Then you plop it into a greased bowl, fold side up and covered and let it rise for an hour – until doubled. Then you refold the dough, put it back into the bowl, cover it and put it in the fridge for at least six hours, but up to two days.
When you get to it again, it’ll be nice and workable because all the sticky butter will be solid. So then you’ll want to follow these steps that Pretty, Simple, Sweet has visually laid out! Roll it out, spread the jam, roll it up, stretch it a bit so it’s even, then cut it up the middle and twist it with filling side up.
Then plop it into a parchment lined bread tin or you can pinch the two ends together and make a circle and put it on a 9×13 cake tin (also on parchment paper).
Then, cover them for about an hour and forty five minutes and let them rise. And bake for 30 minutes. And your done! With two delicious loaves out of the oven:
Every slice swirled with just the right amount of jam. Enjoy!
Ingredients
- 2.5 cups + 1tbsp (372g) all-purpose flour
- 2 tsp yeast (instant or dry-active - both have been tested and work fine as written)
- 3 tbsp sugar
- 1/4 cup milk
- 3 large eggs + 1 large yolk
- 1 tsp salt
- 10 tbsp butter, softened
- 3 tbsp butter, browned
- 1 large egg + 1 tsp water (for the egg wash)
- 2 cups raspberries
- 2 cups sugar
- OR just by raspberry jam
Instructions
- Lightly oil a large bowl. Then, if you haven't already, brown 3 tablespoons of butter. and get it in the fridge to cool.
- Next, stir the flour and yeast together in the bowl of a stand mixer. Add the sugar, milk, eggs, and salt. With the dough hook in place, mix on low (2) until combined, this will take 3-4 minutes.
- Set a timer for 25 minutes and, while the mixer stays on low speed, add the butter half a tablespoon at a time, allowing it to fully incorporate with each addition. (I added the brown butter with about 15 minutes left.) When the timer goes off, all butter should be incorporated, but if you just added the last bit, allow it to mix for another minute to combine.
- Scrape down the bowl and remove the dough from the dough hook. Turn the dough onto a lightly floured surface and pat down into a square. Then fold the left side over to the right, the right side over to the left, the top down to the bottom, then the bottom up to the top. Put the dough, seam side up, in the oiled bowl and cover loosely with cling wrap for one hour.
- At the end of the hour, punch down the dough and refold. Return it to the bowl, cover tightly with cling wrap and put the bowl in the fridge for at least 6 hours and no more than 48. This will allow the dough to ferment and develop flavors, I left mine for a little over 24 hours and it was perfect.
- After putting the dough in the fridge, make some jam! You want to give this plenty of time to cool! Mash up the raspberries in a non-teflon sauce pan and bring them to a boil for two minutes. Add the sugar and, stirring constantly, bring it to a boil for another two minutes. Using an immersion blender, a blender, or a hand mixer, mix for 4 minutes. Move to a jar and allow to come to room temperature. Then seal and refrigerate.
- Remove the chilled dough from the refrigerator and cut it in half. Put one half on a lightly floured surface and return the other to the fridge. And shape. Follow this guide for visual instructions.
- Roll out your dough into a rectangle about 15x11 inches. Spread some raspberry jam in a thin layer over the rolled out dough, leaving a little less than an inch free on all ends. Wet these free ends with a little bit of water. Then starting at the longest side, use both your hands to roll the dough up like a roulade, pressing the damp edges at the end into the dough to seal, and gently roll the dough to even it out all the way along.
- Using a pizza cutter or a sharp knife, cut the round in half lengthwise and place the two pieces, filling side up, next to each other. Gently press the ends of one end of the halves together and lift the right half over the left half and repeat. When you've twisted up the bread completely, squeeze the other two ends together and transfer to a bread tin lined with parchment paper. Alternatively, you can bring the two ends together to form a circle and place the circle on a 9x13 cake tin.
- Repeat the process with the second half.
- Cover both tins loosely with cling wrap and allow to rise for an hour and forty five minutes.
- Preheat your oven to 350F. Gently brush your doughs with the egg wash, careful not to spread the filling everywhere.
- Bake for 30-35 minutes, until the top is nice and golden and the bottom sounds hollow when you knock on it.
- Allow to cool for 10 minutes in the pan, then transfer to wire cooling rack for an hour. Then cut and enjoy!
Helpful Equipment:
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