Description
This elegant loaf features a glossy crust and a vibrant raspberry swirl, balancing rich buttery flavor with a pleasant tartness.
Ingredients
Scale
- 450 g (3 1/2 cups) all-purpose flour
- 60 g (1/4 cup) granulated sugar
- 10 g (1 1/2 tsp) fine sea salt
- 10 g (2 tsp) instant yeast
- 4 large eggs, room temperature
- 60 ml (1/4 cup) warm whole milk
- 225 g (1 cup) unsalted butter, softened
- 200 g (about 1 1/2 cups) fresh or frozen raspberries
- 50 g (1/4 cup) granulated sugar
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp cornstarch mixed with 1 tsp water (optional)
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Turbinado sugar for sprinkling (optional)
Instructions
- Prepare the raspberry swirl: Simmer raspberries, sugar, and lemon juice in a saucepan until the fruit breaks down (about 6–8 minutes). Stir in cornstarch slurry if needed, and cook another minute. Cool completely.
- Mix the dough: In a stand mixer, combine flour, sugar, salt, and yeast. Whisk eggs and warm milk, then add to the mixture. Mix on low until a rough dough forms. Knead for 6–8 minutes until smooth and tacky.
- Incorporate the butter: With the mixer running, add softened butter and knead until the dough is glossy and supple.
- First rise: Transfer dough to a lightly oiled bowl and proof until doubled (about 1–1 1/2 hours).
- Shape and fill: Roll dough into a rectangle, spread the cooled raspberry purée, and roll tightly into a log.
- Transfer to a loaf pan and proof until raised (30–60 minutes).
- Egg wash and bake: Preheat oven to 180°C (350°F). Brush the loaf with egg wash and sprinkle turbinado sugar. Bake for 35–45 minutes until golden.
- Cool: Remove from pan and cool on a rack for at least 1 hour before slicing.
Notes
For a silkier purée, strain the raspberry mixture. Avoid over-hydrating the swirl to maintain distinct layers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg