Advertisement
Raspberry Brioche
- Serves
8
- Difficulty
Easy
Published 2016
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.
Ingredients
375 g 13 oz 2½ cups 35
Method
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.
Place the flour, sugar, dried yeast and eggs in a freestanding electric mixer fitted with the dough hook. Mix on low spee
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe