- 2 1/2 Cups strong flour
- 1 1/4 Ounce caster (superfine) sugar
- 1/4 Ounce dried yeast
- 5 eggs
- Pinch of salt
- 6 1/2 Ounces cold unsalted butter, diced
- 2 3/4 Ounces whole frozen raspberries
Place the flour, sugar, dried yeast, and eggs in a freestanding electric mixer fitted with the dough hook. Mix on low speed for 10 minutes before adding the salt. Mix for a further 5 minutes.
Add the cold diced butter, one cube at a time, mixing well after each addition. The dough should be smooth, shiny, and elastic.
Transfer the dough to a lightly floured bowl and cover with a damp cloth. Leave the dough to prove in a warm spot for 45 minutes or until the dough has doubled in size.
Preheat the oven to 350 degrees F and spray a 11-by-5-by-2 1/2-inch loaf (bar) tin, then line it with baking paper and spray with canola oil.
Take the dough out of the bowl and place it on a floured work surface. Lightly flour the top of the dough and use your hands to knock the dough into a flat rectangular shape about 12 inches by 8 inches.
Scatter the raspberries evenly over the dough and fold the dough over itself from right to left and press down firmly with your hands.
Roll the brioche dough to fit neatly into the loaf tin. Spray the surface of the dough with canola oil and lay a sheet of plastic wrap loosely over the top to prevent a skin from forming.
Leave the dough to prove in a warm spot for 45 minutes (or until well risen) before baking for around 30–35 minutes in the oven.
Remove the loaf from the oven once it is cooked and leave to cool in the tin until just warm then serve.
Recipe adapted from Lamingtons & Lemon Tart by Darren Purchese (Hardie Grant, 2017)