Raspberry Swirl Brioche Loaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/raspberry-swirl-brioche-loaf-recipe/
