Raspberry brioche

Raspberry brioche

By
From
Lamingtons & lemon tart
Serves
8
Photographer
Patricia Niven

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.

This loaf is perfect to use for my eggy bread recipe, as the light air bubbles in the dough are ideal for soaking up all of that delicious egg mixture and retaining it throughout cooking, so it stays nice and moist once caramelised.

Ingredients

Quantity Ingredient
375g strong flour
35g caster sugar
5g dried yeast
5 eggs
pinch salt
185g cold unsalted butter, diced
80g whole frozen raspberries

Method

  1. 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.
  2. Add the cold diced butter, one cube at a time, mixing well after each addition. The dough should be smooth, shiny and elastic.
  3. 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.
  4. Preheat the oven to 180°C and spray a 28 x 13 x 6.5 cm loaf tin then line it with baking paper and spray with canola oil.
  5. 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 30 x 20 cm.
  6. Scatter the raspberries evenly over the dough and fold the dough over itself from right to left and press down firmly with your hands.
  7. 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.
  8. Leave the dough to prove in a warm spot for 45 minutes before baking for around 30–35 minutes in the oven.
  9. Remove the loaf from the oven once it is cooked and leave to cool in the tin until just warm then serve.
Tags:
darren purchese
burch and purchese
sweet studio
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