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Raspberry Swirl Brioche Loaf Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/raspberry-swirl-brioche-loaf-recipe/