Description
Raspberry Swirl Brioche Buns are soft, fluffy, and buttery breakfast treats featuring a sweet and tangy raspberry swirl. Perfect for breakfast, brunch, or snacks, these buns combine a rich brioche dough with a vibrant raspberry filling for a deliciously balanced flavor and beautiful presentation.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup sugar, divided
- 3 large eggs
- ¾ cup whole milk, warmed
- 1 tsp salt
Raspberry Filling
- 1 cup fresh or frozen raspberries (thawed and drained if frozen)
- ¼ cup powdered sugar
- 1 tbsp lemon juice
Additional
- 1 egg (for egg wash)
Instructions
- Prepare the Dough: Warm the milk slightly and dissolve the active dry yeast with 1 teaspoon of sugar in it. Let it become frothy. In a large bowl, mix the flour, remaining sugar, and salt. Add melted butter, eggs, and the yeast mixture, stirring until a sticky dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let rise for 1 to 2 hours, until doubled in size.
- Make the Raspberry Filling: Blend fresh or thawed raspberries with powdered sugar and lemon juice until smooth. Simmer gently in a saucepan for 5 to 7 minutes to thicken into a jam-like consistency. Let cool completely before use.
- Roll Out and Add the Filling: Punch down the risen dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a small margin around edges to prevent overflow.
- Shape the Buns: Starting from the long edge, roll the dough tightly into a log. Cut into 12 even slices and arrange cut-side up in a greased baking dish or lined sheet pan. Cover and let rise for another 45 minutes until puffy.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Brush the buns with beaten egg to create a shiny golden finish. Bake for 20 to 25 minutes until deep golden brown and fully baked. Cool slightly before serving.
Notes
- Use room temperature eggs and butter for smoother dough.
- Allow full rising time for airy, tender buns.
- Roll dough evenly to avoid thick spots and uneven baking.
- Ensure raspberry filling is completely cooled before spreading to protect yeast activity.
- Egg wash enhances color and creates a slight crispy surface.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg