Ingredients
Scale
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons active dry yeast
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
- In a separate bowl, whisk the eggs, melted butter, warm milk, and vanilla.
- Combine these mixtures until a soft dough forms. Knead the dough on a lightly floured surface until smooth, about 10 minutes.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, around 60 minutes.
- After the dough has risen, gently punch it down and roll it out on a floured surface into a rectangle.
- Spread crushed raspberries evenly over the surface, leaving a border, then roll the dough tightly and pinch the ends to seal.
- Place it in a greased loaf pan and preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, until the top is golden brown and sounds hollow when tapped.
- Let it cool on a wire rack before serving.
Notes
Serve with whipped cream or yogurt for brunch, or drizzle with a sweet glaze for dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 7g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg