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Raspberry Swirl Brioche

A classic brioche dough with raspberry swirled throughout, topped with a sticky sugar syrup and crushed, freeze-dried raspberries

I’ve finally done it. I’ve started watching the Great British Baking Show, and I love it. My mom has been telling me for years how darling it is, and I’ve finally carved out a specific time to watch it (while I’m walking on the treadmill, ironically). My mom is right: it is such a pleasure to watch. The setting is impossibly cute, the people are beyond nice, and the treats they make look amazingly delicious.

A classic brioche dough with raspberry swirled throughout, topped with a sticky sugar syrup and crushed, freeze-dried raspberries

I don’t usually think I’d like to be on cooking shows because they seem stressful and horrible, but the Great British Baking Show seems like it would be loads of fun. Every time I watch an episode, it gets me thinking of what crazy concoctions I’d bake up if I were participating in the day’s challenges. I don’t often get crazy with baking; I usually stick to things that are pretty tried and true. But last year, I stretched my baking skills a bit and created this Raspberry Swirl Brioche recipe for Eugene Magazine. Thanks to freeze-dried raspberries, it has lovely pops of hot pink and a sweet, fruity flavor, and the simple cut-and-twist technique makes it look fancier than your average bread. It’s a fun little bake that really isn’t any harder to make than cinnamon rolls, and would be perfect for Valentine’s Day.

You can find the recipe for my Raspberry Swirl Brioche HERE on Eugene Magazine’s website. Ready, set, bake!

A classic brioche dough with raspberry swirled throughout, topped with a sticky sugar syrup and crushed, freeze-dried raspberries

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