Raspberry Swirl Brioche Loaf Recipe

Introduction

This Raspberry Swirl Brioche Loaf combines the soft, buttery richness of classic brioche with a vibrant raspberry filling that adds a burst of fruity sweetness. It’s perfect for breakfast, brunch, or an indulgent afternoon treat.

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 (to thicken the jam)
• 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, then 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 the 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 flour as needed if sticky.
4. Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Step 5: While the dough rises, combine raspberry jam, cornstarch, and water in a small saucepan. Heat over medium-low until thickened, then cool.
6. Step 6: Punch down the risen dough and roll it out into a 10 by 15 inch rectangle. Spread the cooled raspberry filling evenly, leaving a ½-inch border.
7. Step 7: Roll the dough into a tight log starting from the long side. Slice the log in half lengthwise to expose the filling, then twist the two halves together with cut sides up.
8. Step 8: Transfer the twisted dough into a greased 9 by 5 inch loaf pan. Cover and let rise for 30-40 minutes.
9. Step 9: Preheat the oven to 350°F (175°C). Brush the loaf with melted butter and bake for 35-40 minutes until golden brown. Cover with foil if browning too fast in the last 10 minutes.
10. Step 10: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: For the glaze, whisk powdered sugar, lemon juice, and milk together. Drizzle over the cooled loaf for a sweet, tangy finish.

Tips & Variations

• For a zestier taste, use fresh lemon zest in both the dough and the glaze.
• Swap raspberry preserves for strawberry or blueberry jam for a different fruit twist.
• Letting the dough rise longer in a cooler place overnight enhances flavor and texture.
• Brush the loaf with an egg wash before baking for a shiny, golden crust.

Storage

Store the brioche loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the cooled loaf wrapped in foil and plastic wrap for up to 3 months. Thaw at room temperature and warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry jam for the filling?

Yes, thaw frozen raspberry jam completely and stir it before thickening with cornstarch. This helps achieve the right consistency for spreading.

How do I know when the brioche is fully baked?

The loaf should be golden brown on top and sound hollow when tapped. An internal temperature of about 190°F (88°C) is a reliable sign that it’s done.

Raspberry Swirl Brioche Loaf Recipe

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★★★★★

4.9 from 121 reviews

This Raspberry Swirl Brioche Loaf is a decadent, buttery bread infused with a vibrant raspberry jam swirl. The rich brioche dough combines soft, fluffy texture with a bright raspberry filling, twisted elegantly for a beautiful marbled effect. Finished with a tangy lemon glaze, this bread is perfect for a special breakfast, brunch, or an indulgent afternoon treat.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• 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 the yeast on top. Let sit for 5-10 minutes until frothy. Whisk the flour, sugar, and salt in a large bowl. Add yeast mixture, softened butter, eggs, vanilla, and lemon zest to dry ingredients. Stir to form a rough dough. Knead on a floured surface for 10-12 minutes until smooth and elastic, adding flour if sticky. Place dough in greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled.
2. Make the Raspberry Filling: Mix the raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until thickened slightly. Remove from heat and let cool.
3. Shape the Loaf: Punch down the risen dough and roll into a 10×15 inch rectangle. Spread the cooled raspberry filling evenly over dough, leaving a ½-inch border. Roll tightly from the long side into a log. Slice log in half lengthwise to expose jam layers. Twist the two halves together with cut sides facing up. Place twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 30-40 minutes.
4. Bake the Loaf: Preheat oven to 350°F (175°C). Brush melted butter over the loaf top. Bake for 35-40 minutes until golden brown, covering with aluminum foil for last 10 minutes if browning too fast. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
5. Add the Glaze (Optional): Whisk together powdered sugar, lemon juice, and milk in a small bowl. Drizzle glaze over cooled loaf for a sweet and tangy finish.

Notes

• Room temperature eggs help the dough come together smoothly.
• Make sure the milk is warm but not hot to properly activate the yeast.
• The lemon zest adds a subtle brightness but can be omitted if preferred.
• For best results, allow the dough to rise fully for fluffy texture.
• Adjust lemon juice quantity in the glaze to your preferred tartness.

Keywords: Raspberry Brioche, Brioche Loaf, Raspberry Swirl Bread, Sweet Bread, Breakfast Bread, Brioche Recipe