Raspberry Swirl Brioche Loaf Recipe

Introduction

This Raspberry Swirl Brioche Loaf combines the rich, buttery texture of classic brioche with a bright, fruity raspberry filling. It’s perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

• 3 ¼ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F)
• 4 tbsp unsalted butter, softened
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for a bright flavor)
• 1 cup raspberry preserves or jam
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp butter, melted (for brushing)
• ¾ cup powdered sugar (for glaze, optional)
• 1-2 tbsp lemon juice (for glaze, optional)
• 1 tbsp milk or cream (for glaze, optional)

Instructions

1. Step 1: Activate the yeast by mixing warm milk with a pinch of sugar and sprinkling the yeast on top. Let it sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, whisk together flour, sugar, and salt. Add yeast mixture, softened butter, eggs, vanilla extract, and lemon zest if using. Stir until a rough dough forms.
3. Step 3: Knead the dough on a floured surface for 10-12 minutes until smooth and elastic, adding more flour if sticky.
4. Step 4: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Step 5: While dough rises, combine raspberry jam, cornstarch, and water in a small saucepan. Heat over medium-low until slightly thickened, then set aside to cool.
6. Step 6: Punch down the risen dough and roll it out into a 10×15 inch rectangle.
7. Step 7: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
8. Step 8: Roll the dough tightly from the long side into a log. Slice the log in half lengthwise to expose layers, then twist the halves together with cut sides up.
9. Step 9: Place the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 30-40 minutes.
10. Step 10: Preheat oven to 350°F (175°C). Brush the loaf with melted butter and bake for 35-40 minutes until golden brown, covering with foil if browning too fast.
11. Step 11: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Step 12: (Optional) Whisk powdered sugar, lemon juice, and milk to make glaze. Drizzle over cooled loaf for a tangy finish.

Tips & Variations

• For a more intense raspberry flavor, add fresh raspberries to the jam mixture before heating.
• Swap raspberry preserves for strawberry or apricot jam for a different twist.
• Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
• Use room temperature eggs and butter to help the dough come together smoothly.

Storage

Store the brioche loaf tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the cooled loaf wrapped in foil or plastic wrap for up to 2 months. Reheat slices gently in a toaster or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough in a stand mixer?

Yes, using the dough hook attachment makes kneading easier and less messy. Knead on medium speed for about 8-10 minutes until smooth and elastic.

Do I have to use lemon zest and lemon juice in the recipe?

No, lemon zest and juice are optional but add a bright, fresh flavor that complements the raspberry well. You can leave them out if you prefer a more classic brioche taste.

Raspberry Swirl Brioche Loaf Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Raspberry Swirl Brioche Loaf is a delightful homemade bread combining the rich, buttery texture of brioche with a sweet and tangy raspberry filling. Perfect for breakfast or as a sweet snack, this loaf features a tender crumb swirled with luscious raspberry preserves and finished with an optional lemon-glazed drizzle for extra brightness.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (approx. 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Brioche Dough:

• 3 ¼ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (about 110°F)
• 4 tbsp unsalted butter, softened
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for a bright flavor)

For the Raspberry Filling:

• 1 cup raspberry preserves or jam
• 1 tbsp cornstarch (to thicken the jam)
• 2 tbsp water
• 1 tbsp butter, melted (for brushing)

For the Glaze (optional):

• ¾ cup powdered sugar
• 1–2 tbsp lemon juice (for a tangy finish)
• 1 tbsp milk or cream

Instructions

1. Prepare the Dough: Activate the yeast by mixing warm milk with a pinch of sugar and sprinkling yeast on top; let it become frothy for 5-10 minutes. Whisk together flour, sugar, and salt. Combine wet ingredients (yeast mixture, softened butter, eggs, vanilla, and lemon zest) with dry ingredients until a rough dough forms. Knead on a floured surface for 10-12 minutes until smooth and elastic. Place dough in greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
2. Make the Raspberry Filling: While dough rises, mix raspberry preserves, cornstarch, and water in a saucepan over medium-low heat. Cook until thickened slightly, then set aside to cool.
3. Shape the Loaf: Punch down the risen dough and roll it into a 10×15 inch rectangle. Spread the cooled raspberry filling evenly, leaving a ½-inch border. Roll dough tightly from the long side into a log. Slice log lengthwise, exposing jam layers, then twist the halves together with cut sides up. Place the twisted dough into a greased 9×5-inch loaf pan and let it rise for 30-40 minutes covered.
4. Bake the Loaf: Preheat oven to 350°F (175°C). Brush the loaf top with melted butter. Bake for 35-40 minutes until golden brown, covering with foil in the last 10 minutes if browning too fast. Cool in pan for 10 minutes, then on a wire rack.
5. Add the Glaze (Optional): Whisk powdered sugar, lemon juice, and milk or cream in a bowl. Drizzle glaze over the cooled loaf for a tangy-sweet finish.

Notes

• Ensure milk is warm but not hot to properly activate yeast.
• Knead dough until smooth to develop gluten for a tender crumb.
• Allowing both rises is crucial for a light brioche texture.
• Use fresh raspberry preserves without artificial thickeners for best flavor when thickening with cornstarch.
• The glaze is optional but adds a pleasant tartness and sweetness.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze sliced for longer storage.

Keywords: brioche bread, raspberry swirl, homemade bread, sweet bread, breakfast bread, fruit-filled bread, swirl loaf