Raspberry Swirl Brioche


Sometimes I have blog posts that I can’t wait to put up. They’re so good, so pretty, so delicious that I’m just too excited to wait. I’m like a kid that made a macaroni picture and ran to show their parents before the glue was even dry. This is one of those posts!


The only thing is, I’ve had to make myself wait two months to put this recipe up! Do you know hard that was?! I wanted to post this back in May when I first made it, but I had to wait. You see, I made, shot, and edited a ton of recipes back in May because this summer, I am working away from home and therefore am without my camera, tripod, food props, mixer, equipment, etcetera etcetera. So I had to have enough posts stockpiled to last me through the summer, like a squirrel storing nuts for the winter. 



Every week, I wanted to post this Raspberry Swirl Brioche. But every week, I told myself, “No, just wait another week. Pace yourself.” The S'more Cream Puffs and Lemon Raspberry Macarons were “I can’t wait to post this” posts so I have to space them all out over the four months rather than posting them all at once.  



But finally I gave in and decided that it was damn well spaced out enough to finally post this beauty! The swirl loaf was inspired by The Fauxmartha, who was inspired by Sarah Keiffer. They both did theirs with chocolate, which would be absolutely stellar, but I decided to go for something a little brighter, more summery. 



I happened to have raspberry powder in my cupboard, something that is probably not in your cupboard. Certain baking/health food stores may have it, but you can easily buy it online. You can use it in just about anything to add a huge raspberry flavour without the added liquid from the fruit. It’s great to add to buttercreams, macarons, cakes, custards, cookies, and almost anything else that you can think of! It’s a bit pricey, but a little bit goes a long way. 



Raspberry Swirl Brioche
Recipe adapted from The Modern Cafe

Brioche Dough

335 g bread flour
9 g salt
50 g sugar
4 g instant dried yeast
78 g whole milk, at room temperature
135 g eggs, at room temperature
2 g vanilla extract
170 g unsalted butter, diced, pliable but not soft

Raspberry Smear

100 g unsalted butter, at room temperature
7 g raspberry powder
30 g vanilla sugar
1/2 lemon, juiced



To make the brioche dough, combine the flour, salt, sugar, and yeast in a medium bowl.

In a stand mixer, pour in the milk, vanilla extract, and 117 g of the eggs and stir to combine. Pour the dry ingredients on top. Mix on low speed until just incorporated.

Add one-third of the butter and switch the mixer to medium speed. Once that butter has been incorporated, add another third of the butter. Wait until it has been completely mixed in, then add the remaining butter.

Continue to mix on medium speed until full gluten development is achieved. To check for gluten development, perform a "window test". Stretch a small amount of dough with your hands. It should be elastic enough to be pulled until it is very thin and you can see through it without it ripping.

Add the remaining eggs and mix until just incorporated. At this point, the final dough 
temperature should not exceed 27 C/ 80 F.

Take the dough out of the bowl and place on a floured surface. Cover with plastic wrap. Allow it to ferment for 45 minutes.

Transfer the dough to a sheet pan lined with a silpat or greased parchment paper to prevent it from sticking. Wrap the sheet pan with plastic and refrigerate for at least an hour or up to 12 hours.

For the raspberry filling, combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix until combined. 

Grease a 9 inch by 5.5 inch loaf pan with butter.

Roll out the brioche dough to a rectangle 12 inches by 16 inches, keeping the edges as straight as possible. Using an offset spatula, spread the raspberry filling on the rectangle, getting right to the edges.

Tightly roll up the brioche from the long side of the rectangle. Trim the ends of the roll. Cut the dough lengthwise almost to the top, leaving 2 inches of uncut dough at the top. Twist the two lengths of dough so the cut side is facing up. Very gently braid the dough by placing the left half over the right, then the new left half (was the right) over the new right (was the left). Continue until you have braided the whole roll. Gently press the end together. Carefully transfer the braided loaf into the loaf pan with the ends tucked under. 

Cover with plastic wrap and let it proof for 1 1/2 to 2 hours, until doubled in size. Do not put it in too warm of a spot or the butter will melt out.

Preheat the oven to 325 F.

Brush the loaf with egg wash. Bake the loaf for 16 minutes, then lower the temperature to 300 F and bake for a further 30 to 35 minutes, until the loaf is golden brown all over.

Remove from the oven and let it cool until it is cool enough to handle. Transfer to a wire rack to cool completely.

Enjoy!

50 comments:

  1. This looks amazing! I can see why you couldn't wait to share it. It's gorgeous. I look forward to making it. Thanks for sharing! :o)

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    1. Thanks! It looks crazy intricate but really, it's not that tough. It'll for sure wow anyone who sees it, though!

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  2. That looks so delicious, no wonder you couldn't wait to post it. I will be trying this soon :)

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    1. Thanks! I've been absolutely itching to post it! I hope it turns out as tasty and pretty for you as it did for me!

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  3. Whow! What an absolute beauty! I can't wait to try it out...

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  4. Looks delicious....can't wait to make it....thanks for sharing it...!!
    But I can't make it with measurements in grams.....
    Help
    Thanks.....

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    1. No problem! Not everyone has a digital kitchen scale, I totally get it! Here is a website whete you can put in the gram weights and it will convert it to whatever you want - cups, tablespoons, teaspoons, etc.!

      http://www.onlineconversion.com/weight_volume_cooking.htm

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  5. This is so, so beautiful! I love the use of raspberry instead of chocolate -- in a decadent brioche loaf, a raspberry flavor sounds absolutely perfect. P.S. I love what you wrote about being impatient to post this! I made a brioche inspired by Melissa and Sarah too and felt the EXACT same way. They both made such masterpieces -- as have you! This is stunning.

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    1. Thank you! That's what I thought - the raspberry would create a lighter, brighter flavour as opposed to the warm and comforting flavour of chocolate. I'd totally make this with cinnamon and orange zest in the winter, though!

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  6. STUNNING! So absolutely amazingly beautiful, almost too good to eat!

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    1. Thanks! I was totally nervous to cut into it because I just didn't want to ruin the beautiful outside! The inside turned out to be so pretty, too!

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  7. If you don't have access to raspberry powder, could you use raspberry jam?

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    1. I'm not 100% sure simply because I haven't tried it, but it would probably work out alright. There would be added liquid from the jam that might warp the swirling/layering, but I doubt it would ruin it. Give it a try!

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  8. This is so beautiful!!!! And I am so glad that "Pink Patisserie" shared this on her FB, and led me here, to your blog. Gorgeous post, and I must say you totally have the will power to have waited that long :)

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    1. Thanks! I'm happy she did as well, I think I have a few new followers thanks to her! It was definitely a test of my willpower and waiting to post more beautiful recipes is a further test of it! I just want to post all the beautiful and delicious recipes all at once!!

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  9. I'm so glad I stumbled upon your blog! The bread looks amazing, and your photography is beautiful (:

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    1. I'm super glad you did, too! Thanks very much :)

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  10. Could you use raspberry extract, perhaps, instead of the powder? It's very concentrated so wouldn't be runny. Plus it may be more widely available. I found it at my grocery store. Thanks.

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    1. You know what, I've never actually used raspberry extract in anything before. Definitely give it a try, but I wouldn't know how much to use as a replacement, seeing as I have no idea how strong it is! Add a little bit, taste, add a bit more, taste. Let me know how it turns out!

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  11. Beautiful and looks yummy. What is raspberry powder and where would you purchase this?

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    1. Raspberry powder is made from raspberries that have been freeze-dried and then ground into a fine powder. There is nothing else in there but raspberries, so the flavour is super concentrated and intense.

      I purchased mine at a specialty baking/cooking store. You can purchase it online and it's not too expensive, I think.

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  12. Oh wow, this bread is so pretty. I must give it a go as some point. Pinned!

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  13. Oh my, this looks wonderful. I'm currently on holidays in France, in love with the brioches here. Yours looks creative and I'd love to give it a try. I live in Barcelona and have no idea where to get raspberry powder (raspberries are hard to get in fact) so I might have to do some little changes to the recipe... Its pinned in my pinterest so I can get back to it :) Have a lovely weekend!

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    1. France is the home of brioche, I'm jealous! I'd kill to have a real Tropezienne in France!

      I wish I could help you out with finding the raspberry powder, but ordering online from the States is probably your only way to go. Others have suggested using raspberry jam or extract, maybe you could give that a try? Whatever you decide to go with, I hope it works out great for you!

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  14. I bought freeze dried raspberries at Trader joe's and ground up the correct weight. The bread is in the oven now. I am hoping the lemon juice didnt reconsitute the raspberries too much.

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    1. I hope it worked out for you! I don't see there being much of a problem with grinding the raspberries yourself, as long as you got it ground up pretty fine. I've never been to a Trader Joes but man, I have heard so much about it. They have everything, it seems!

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    2. They worked perfectly! It was the first time I have made brioche and this recipe was spectacular. I am planning on making this weekend and making it into french toast with blackberry syrup! Thank YOU!

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    3. Ah I'm so happy for you! You're brave, first time with brioche and you make THIS! Good on ya! The french toast sounds aaaamazing! Instead of dipping it in egg wash, you could dip it in creme anglaise for a super decadent treat.

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  15. The photos are amazing, It looks so so pretty and so fluffy! I want to eat it all.

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    1. Thanks! It is super fluffy, like the best tasting sandwich bread ever, except sweeter!

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  16. Amazingly beautiful !
    I can't wait to give it a try, can i use my home made raspberry jam instead of raspberry powder?

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    1. Thanks! Others have asked about using jam instead of the powder, but I can't say for sure if it will work or not because I haven't tried it out myself. I don't think using jam will ruin in, but I'm not sure if you'll get super defined swirls. But it's worth a shot! Good luck!

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    2. I agree with you Megan, in bread I believe the jam will make a different texture bread. Jam would be good to use in pastries like danish.

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  17. This looks Amazing! I can't wait to try it. I have never tried the raspberry powder and I am exicted to try it. Thanks!

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    1. Thanks! Raspberry powder is so cool, you'll see once you try it! There are so so so many uses for it and it adds such an intense raspberry kick.

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  18. Hi Megan, this looks wonderful! I wonder, though, do you have an easy conversion for the metric system? I've been trying to figure out the conversion and it seems as though the different ingredients convert differently. I'd like to try to make this this weekend for my family! Thanks and beautiful photos!

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    1. Different ingredients have different densities. So a cup of flour will weigh differently than a cup of sugar. There is a website that has the densities of many common baking ingredients listed, s you just pick the thing you're converting, select the measurements you're converting, and bam - it gives you the conversion! I use it all the time.

      http://www.onlineconversion.com/weight_volume_cooking.htm

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    2. Thank you! :)

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  19. This looks divine! I don't have a stand mixer though. Would I still be able to make it with a hand mixer? Thanks in advance for your reply.

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    1. Unfortunately, brioche is one of the few doughs that is near impossible to mix by hand. The amount of butter and the development of the gluten mean a stand mixer is pretty much the only option. Sorry!

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  20. I came across your gorgeous brioche on Pinterest and now I never want to leave your side ;)
    Where might I find raspberry powder? I've never heard of such a product. Thanks!

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    1. Thank you so much! Raspberry powder can be found online or at some speciality baking stores. Freeze dried raspberries (not regular frozen raspberries) can be found at Trader Joes in the States and then you can grind those into a powder yourself.

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  21. Awesome recipe. I love your pics and am anxious to get the raspberry powder.
    I will be using fresh yeast in a cake as I feel it produces a better tasting bread. I will have to use my scale for the ingredients as I am not good as the measurements you provided. I really need to learn them and this will be a good opportunity.
    Thanks again for the recipe and I will be looking around your site!

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    1. Thank you! Raspberry is a really awesome ingredient and I totally recommend getting it! You can use it in so many things and it adds so much flavour.
      No problem, fresh yeast will be fine in this recipe! It will be about 10 g of fresh yeast instead of 4 g of instant dried, but everything else should be exactly the same. Good luck!

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  22. trader joe's freeze dried raspberries is the way to go - they crumble in the bag because of dryness and fragility

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    1. So I've heard! I wish we had one up here in Canada, they sound like a magical place where you can get anything....

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