Raspberry Brioche
Raspberry Brioche
A bit of baking to add to your repertoire! This light, fluffy, and yeasty loaf of deliciousness has the surprise inclusion of frozen raspberries, which permeate the dough throughout, leaving a taste explosion. — Darren Purchese, author of Lamingtons & Lemon Tart
Servings
8
Ingredients
- 2 1/2 cup strong flour
- 1 1/4 ounce caster (superfine) sugar
- 1/4 ounce dried yeast
- 5 eggs
- pinch of salt
- 6 1/2 ounce cold unsalted butter, diced
- 2 3/4 ounce whole frozen raspberries
Directions
- Place the flour, sugar, dried yeast, and eggs in a freestanding electric mixer fitted with the dough hook. Mix on low speed for 10 minutes before adding the salt. Mix for a further 5 minutes.
- Add the cold diced butter, one cube at a time, mixing well after each addition. The dough should be smooth, shiny, and elastic.
- Transfer the dough to a lightly floured bowl and cover with a damp cloth. Leave the dough to prove in a warm spot for 45 minutes or until the dough has doubled in size.
- Preheat the oven to 350 degrees F and spray a 11-by-5-by-2 1/2-inch loaf (bar) tin, then line it with baking paper and spray with canola oil.
- Take the dough out of the bowl and place it on a floured work surface. Lightly flour the top of the dough and use your hands to knock the dough into a flat rectangular shape about 12 inches by 8 inches.
- Scatter the raspberries evenly over the dough and fold the dough over itself from right to left and press down firmly with your hands.
- Roll the brioche dough to fit neatly into the loaf tin. Spray the surface of the dough with canola oil and lay a sheet of plastic wrap loosely over the top to prevent a skin from forming.
- Leave the dough to prove in a warm spot for 45 minutes (or until well risen) before baking for around 30–35 minutes in the oven.
- Remove the loaf from the oven once it is cooked and leave to cool in the tin until just warm then serve.
- Recipe adapted from Lamingtons & Lemon Tart by Darren Purchese (Hardie Grant, 2017)