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Lemon Curd & Raspberry Brioche

Lemon Curd & Raspberry Brioche

This Lemon Curd & Raspberry Brioche combines zesty lemon curd and tart raspberry in soft, buttery brioche for a delightful treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 8 pieces
Course: Sweets
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brioche Dough
  • 1/2 cup Unsalted Butter gives the brioche its rich, buttery flavor.
  • 1 cup Milk warm milk helps activate the yeast for a fluffy texture.
  • 2 teaspoons Active Dried Yeast essential for the dough to rise and develop a light structure.
  • 2 Large Eggs add moisture and richness to the brioche.
  • 1/4 cup Caster Sugar sweetens the dough perfectly without grittiness.
  • 1 teaspoon Salt enhances all the flavors and balances the sweetness.
  • 3 cups High Grade (Bread) Flour provides the right amount of gluten for elasticity.
For the Filling
  • 8 oz Cream Cheese adds a delicious tang and creamy texture when spread.
  • 1 cup Lemon Curd this tangy, sweet layer is the star of your Lemon Curd & Raspberry Brioche.
  • 1 cup Frozen Raspberries bursting with flavor, they provide a tart contrast to the sweetness.
For the Topping
  • 1/4 cup Flaked Almonds add a delightful crunch and nutty flavor to the brioche.
  • 1 tablespoon Icing Sugar a light dusting before serving gives a beautiful finish to your brioche.

Equipment

  • mixing bowl
  • Baking Dish
  • Oven
  • whisk
  • Rolling Pin

Method
 

Instructions
  1. Combine the warm milk and active dried yeast in a mixing bowl; allow it to sit for about 5-10 minutes until it's frothy.
  2. Cream together the unsalted butter and caster sugar in another bowl until smooth and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Mix in the yeast mixture until fully incorporated.
  5. Gradually add the high grade flour and salt, mixing until a dough begins to form.
  6. Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
  7. Let the dough rise in a warm place until it doubles in size, which may take about 1-2 hours.
  8. Roll out the dough and spread the cream cheese and lemon curd evenly on top.
  9. Sprinkle the frozen raspberries and flaked almonds over the spread, then roll the dough into a log.
  10. Slice the log into 8 pieces and place them in a greased baking dish.
  11. Allow to rise again until puffed, about 30-45 minutes.
  12. Bake in a preheated oven at 350°F (175°C) for roughly 20 minutes.
  13. Dust with icing sugar right before serving.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Serve warm with a dab of extra lemon curd for an added zing.

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