Ingredients
Method
- In a small bowl, stir the warm milk with a pinch of sugar, then sprinkle the yeast over the surface. Let it rest for 5–10 minutes until the mixture turns foamy and fragrant—this means your yeast is awake and ready to work its magic.
- In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
- Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the bowl. Mix until everything comes together into a soft, slightly shaggy dough.
- Turn the dough onto a lightly floured surface and knead for about 10–12 minutes, until it becomes smooth, soft, and elastic. If it feels too sticky, dust with a little extra flour as needed.
- Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm spot for 1 to 1½ hours, or until beautifully puffed and doubled in size.
- While the dough rises, combine the raspberry preserves, cornstarch, and water in a small saucepan. Warm over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from the heat and allow it to cool completely.
- Once risen, gently punch down the dough and roll it out on a floured surface into a 10 × 15-inch rectangle.
- Spread the cooled raspberry filling evenly across the dough, leaving about a ½-inch border around the edges.
- Starting from one long edge, roll the dough into a tight log. Slice the log lengthwise down the center to reveal the gorgeous layers, then twist the two halves together with the cut sides facing upward to show off the raspberry swirls.
- Carefully place the twisted dough into a greased 9 × 5-inch loaf pan. Cover and let it rise again for 30–40 minutes until slightly puffed.
- While the loaf rises, preheat your oven to 350°F (175°C).
- Brush the top with melted butter and bake for 35–40 minutes, until deeply golden and baked through. If the top begins to brown too quickly, loosely tent with foil for the final 10 minutes.
- Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth and pourable. Drizzle over the cooled loaf for a bright, sweet finish that highlights those beautiful raspberry ribbons.
Notes
For a more intense flavour, add a little lemon zest to the dough and use fresh lemon juice in the glaze—it beautifully lifts the raspberry notes. If you’re using seedless raspberry preserves, you can skip any straining and spread it straight onto the dough.
Once baked, store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate it to keep it fresh a little longer. When you’re ready to enjoy it again, warm a slice briefly before serving—the brioche becomes soft, buttery, and wonderfully fragrant all over again.
