Ingredients
Method
- In a small bowl, combine the warm milk with a pinch of sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy.1/2 cup warm milk, 1 packet active dry yeast
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.3 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp salt
- Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Mix until a shaggy dough begins to form.4 tbsp unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 tsp lemon zest
- Transfer the dough to a lightly floured surface. Knead by hand for 10 to 12 minutes until the dough is smooth and elastic. If the dough feels too sticky, add very small amounts of flour as needed.
- Place the dough in a lightly greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
- While the dough rises, combine the raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool completely.1 cup raspberry preserves or jam, 1 tbsp cornstarch, 2 tbsp water
- Punch down the risen dough and roll it into a 10x15-inch rectangle on a floured surface. Spread the cooled raspberry filling evenly over the dough, leaving a half-inch border.
- Roll the dough tightly into a log starting from the long edge. Slice the log in half lengthwise to reveal the layers. Twist the two halves together with the cut sides facing upward.
- Gently place the twisted loaf into a greased 9x5-inch loaf pan. Cover and let it rise for another 30 to 40 minutes.
- Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter. Bake for 35 to 40 minutes until golden brown. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.1 tbsp butter
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, whisk together the powdered sugar, lemon juice, and milk, then drizzle the glaze over the loaf.3/4 cup powdered sugar, 1-2 tbsp lemon juice, 1 tbsp milk or cream
Notes
The secret to a perfect brioche is a dough that is soft but manageable, so avoid adding too much extra flour during kneading. If your kitchen is cold, place the dough in a turned-off oven with the light turned on to create a gentle proofing environment.