Why You’ll Love Raspberry Swirl Brioche Loaf Recipe Recipe

This loaf delivers a perfect balance of buttery brioche and bright raspberry flavor. Its swirled design makes it visually striking, and the soft, pillowy texture will have friends and family coming back for seconds. Whether you serve it warm with coffee or cool with a glaze, it’s a crowd-pleasing treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 the raspberry filling:
1 cup raspberry preserves or jam
1 tbsp cornstarch
2 tbsp water
1 tbsp butter, melted (for brushing)

For the glaze (optional):
¾ cup powdered sugar
1–2 tbsp lemon juice
1 tbsp milk or cream

Directions

Activate the yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt.
Combine wet ingredients: Add the foamy yeast, softened butter, eggs, vanilla extract, and lemon zest to the dry mixture. Mix until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic. Add a bit of flour if too sticky.
First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 to 1 ½ hours until doubled.
Thicken the filling: While the dough rises, combine raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring until slightly thickened. Let cool.
Roll out the dough: After rising, punch down the dough and roll it into a 10×15-inch rectangle.
Add the filling: Spread the cooled raspberry mixture evenly over the dough, leaving a small border.
Form the loaf: Roll the dough into a tight log from a long edge. Slice the log lengthwise and twist the two halves together with the cut sides up.
Second rise: Place the twisted dough into a greased 9×5-inch loaf pan and let rise another 30–40 minutes.
Bake: Preheat oven to 350°F (175°C). Brush the top with melted butter and bake for 35–40 minutes until golden brown. Cover loosely with foil toward the end if browning too quickly.
Cool and glaze: Let cool in pan for 10 minutes, then transfer to a rack. Whisk together powdered sugar, lemon juice, and milk for the glaze and drizzle over the cooled loaf, if desired.

Servings and timing

This recipe yields 1 loaf (8–10 servings).
Prep time: ~25–30 minutes
First rise: ~1–1 ½ hours
Second rise: ~30–40 minutes
Bake time: ~35–40 minutes
Total time (including rises): ~3–4 hours depending on proofing times.

Variations

Mixed Berry Swirl: Use a combination of raspberry, blueberry, and strawberry jam for a berry blend.
Chocolate Swirl: Replace the fruit filling with a chocolate hazelnut spread for a rich twist.
Cinnamon Swirl: Swap raspberry filling with a cinnamon-sugar butter mixture for a more classic flavor.
Almond Glaze: Add almond extract to the glaze for a nutty aroma that complements the berries.
Lemon-Raspberry: Add more lemon zest to the dough and use a lemon glaze for a citrusy punch.

Storage/Reheating

Store the cooled loaf in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days. Reheat individual slices in the microwave briefly or toast lightly before serving. The loaf also freezes well — wrap tightly and thaw overnight before enjoying.

FAQs

How can I make this loaf ahead of time?

You can prepare the dough and complete the first rise the night before, refrigerate it, then shape, proof, and bake the next day.

Do I need a stand mixer for the dough?

No. You can knead by hand — it just takes a bit more time to work in the butter and develop gluten.

Can I use fresh raspberries instead of jam?

Fresh raspberries alone may release too much juice. If using them, cook them down with sugar and a bit of cornstarch first.

What if my dough is too sticky?

Add flour a tablespoon at a time until the dough is soft but manageable.

Can I substitute bread flour for all-purpose flour?

Yes — bread flour will yield a slightly chewier texture, though all-purpose works beautifully.

How do I know when the dough has risen enough?

It should roughly double in size and not spring back quickly when gently poked.

Can I skip the glaze?

Yes, the loaf is delicious without it. The glaze adds extra sweetness and a tangy finish.

What temperature should I bake at?

Bake at 350°F (175°C) until the top is golden and the loaf sounds hollow when tapped.

Why did my jam seep out during baking?

Ensure the raspberry filling is thickened and cooled; leaving a small dough border helps reduce oozing.

How should I slice this loaf?

Use a serrated knife and slice gently to preserve the swirls and avoid squashing the bread.

Conclusion

This Raspberry Swirl Brioche Loaf brings together buttery, tender brioche and vibrant raspberry flavor in every slice. Though it takes some time with rising, the results are truly worth the effort — beautiful swirls and rich taste that elevate breakfast or dessert. With options for make-ahead and variations in fillings, it’s a versatile and impressive bread to bake at home. Enjoy!

Raspberry Swirl Brioche Loaf Recipe

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This Raspberry Swirl Brioche Loaf is a rich and buttery yeast bread swirled with homemade raspberry jam, perfect for a sweet breakfast or indulgent treat. Its soft, fluffy texture and fruity center make it a showstopper for any occasion.

Author: Emily
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

In a stand mixer bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
Add the rest of the sugar, eggs, flour, and salt. Mix with the dough hook until a rough dough forms.
Add the softened butter a tablespoon at a time while mixing. Continue kneading for 10–12 minutes until the dough is smooth and elastic.
Cover the bowl with a towel and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.
Deflate the dough and roll it out into a rectangle on a floured surface.
Spread raspberry jam evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, then slice the log in half lengthwise.
Twist the two halves together with the jam layers exposed, and place the braid into a greased loaf pan.
Cover and let rise for another 45 minutes to 1 hour.
Preheat the oven to 180°C (350°F). Brush the top with egg wash.
Bake for 30–35 minutes or until golden brown and cooked through.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can use store-bought raspberry jam, but homemade adds a fresher flavor.
Ensure the dough is not too warm when adding butter to avoid melting it.
Try not to overfill with jam to prevent leaking during baking.
This loaf is best enjoyed fresh but can be toasted the next day.

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 290
Sugar: 12g
Sodium: 130mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg