Raspberry Swirl Brioche Loaf

This Raspberry Swirl Brioche Loaf is a stunning centerpiece that combines buttery, pillowy bread with a vibrant, tangy berry filling. Perfect for festive gatherings or a cozy weekend morning, every slice offers a beautiful marbled effect and a burst of flavor that is as pleasing to the eye as it is to the palate.

Why You Will Love This Recipe

There is something deeply comforting about the rhythm of holiday baking, and this Raspberry Swirl Brioche Loaf captures that magic perfectly. You will love the contrast between the rich, golden crust and the soft, tender layers of dough infused with sweet raspberry preserves. It is an elegant update to traditional sweet breads, making it an impressive treat to share with friends and family during special occasions or chilly winter days.

Ingredients for Raspberry Swirl Brioche Loaf

To create this irresistible loaf, you will need the following ingredients for the dough, the fruit filling, and the optional citrus glaze:

• 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)
• 1 cup raspberry preserves or jam
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp butter, melted (for brushing)
• ¾ cup powdered sugar
• 1–2 tbsp lemon juice
• 1 tbsp milk or cream

Step-by-Step Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk with a pinch of sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
3. Combine Wet Ingredients: Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Mix until a shaggy dough begins to form.
4. Knead the Dough: Transfer the dough to a lightly floured surface. Knead by hand for 10 to 12 minutes until the dough is smooth and elastic. If the dough feels too sticky, add very small amounts of flour as needed.
5. First Rise: Place the dough in a lightly greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
6. Prepare the Filling: While the dough rises, combine the raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool completely.
7. Shape the Loaf: Punch down the risen dough and roll it into a 10×15-inch rectangle on a floured surface. Spread the cooled raspberry filling evenly over the dough, leaving a half-inch border.
8. Twist and Fold: Roll the dough tightly into a log starting from the long edge. Slice the log in half lengthwise to reveal the layers. Twist the two halves together with the cut sides facing upward.
9. Second Rise: Gently place the twisted loaf into a greased 9×5-inch loaf pan. Cover and let it rise for another 30 to 40 minutes.
10. Bake: Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter. Bake for 35 to 40 minutes until golden brown. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
11. Cool and Glaze: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, whisk together the powdered sugar, lemon juice, and milk, then drizzle the glaze over the loaf.

Expert Tips / Pro Tips

Monitor Dough Texture: The secret to a perfect brioche is a dough that is soft but manageable. Avoid adding too much extra flour during the kneading process, as this can make the bread dense rather than pillowy.

Use a Warm Environment: Brioche dough is heavy with butter and eggs, which can slow down the rise. If your kitchen is cold, place the dough in a turned-off oven with the light turned on to create a gentle proofing environment.

Embrace Imperfection: When twisting the dough halves together, do not worry if it looks messy. The raspberry filling may peek out, but this creates the beautiful, rustic marbled effect once the Raspberry Swirl Brioche Loaf is fully baked.

Variations & Substitutions

Fruit Swaps: If you do not have raspberry preserves, you can easily substitute them with blackberry, strawberry, or apricot jam. Ensure you still use the cornstarch slurry to keep the filling from running.

Zest Variations: While lemon zest adds a bright contrast to raspberries, orange zest pairs beautifully with the buttery dough for a warmer, citrusy profile.

Nutty Addition: For extra texture, sprinkle a handful of finely chopped almonds or pecans over the raspberry filling before rolling the dough into a log.

Serving Suggestions

The Raspberry Swirl Brioche Loaf is incredibly versatile. For a decadent breakfast or brunch, serve a thick, warm slice with a pat of salted butter alongside a hot cup of coffee. It also makes a stunning holiday dessert when placed on a decorative platter. For a creamy twist, try spreading a little bit of softened cream cheese on a toasted slice to balance the sweetness of the berries.

Storage, Freezing & Reheating

Storage: Store the loaf in an airtight container at room temperature for up to 2 days. For longer freshness, you can refrigerate the loaf for up to 5 days.

Freezing: To freeze, wrap the unglazed loaf tightly in plastic wrap and then a layer of aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw at room temperature before glazing and serving.

Reheating: Brioche is best served warm. Heat individual slices in the microwave for 10 to 15 seconds or place them in a toaster oven for a few minutes to restore that “just-baked” softness.

Nutrition Information

Raspberry Swirl Brioche Loaf

This Raspberry Swirl Brioche Loaf is a stunning centerpiece that combines buttery, pillowy bread with a vibrant, tangy berry filling. Perfect for festive gatherings or a cozy weekend morning, every slice offers a beautiful marbled effect and a burst of flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 10 slices

Course: Bread, Breakfast, Dessert

Cuisine: American, French

Calories: 387

Ingredients Method Notes

Ingredients

  

Dough

• 3 1/4 cups all-purpose flour
• 1 packet active dry yeast 2 1/4 tsp
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 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

Filling

• 1 cup raspberry preserves or jam
• 1 tbsp cornstarch
• 2 tbsp water

Glaze & Assembly

• 1 tbsp butter melted, for brushing
• 3/4 cup powdered sugar
• 1-2 tbsp lemon juice
• 1 tbsp milk or cream

Method

 

1. In a small bowl, combine the warm milk with a pinch of sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy.
   1/2 cup warm milk, 1 packet active dry yeast
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
   3 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp salt
3. Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Mix until a shaggy dough begins to form.
   4 tbsp unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 tsp lemon zest
4. Transfer the dough to a lightly floured surface. Knead by hand for 10 to 12 minutes until the dough is smooth and elastic. If the dough feels too sticky, add very small amounts of flour as needed.
5. Place the dough in a lightly greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
6. While the dough rises, combine the raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool completely.
   1 cup raspberry preserves or jam, 1 tbsp cornstarch, 2 tbsp water
7. Punch down the risen dough and roll it into a 10×15-inch rectangle on a floured surface. Spread the cooled raspberry filling evenly over the dough, leaving a half-inch border.
8. Roll the dough tightly into a log starting from the long edge. Slice the log in half lengthwise to reveal the layers. Twist the two halves together with the cut sides facing upward.
9. Gently place the twisted loaf into a greased 9×5-inch loaf pan. Cover and let it rise for another 30 to 40 minutes.
10. Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter. Bake for 35 to 40 minutes until golden brown. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
    1 tbsp butter
11. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, whisk together the powdered sugar, lemon juice, and milk, then drizzle the glaze over the loaf.
    3/4 cup powdered sugar, 1-2 tbsp lemon juice, 1 tbsp milk or cream

Notes

The secret to a perfect brioche is a dough that is soft but manageable, so avoid adding too much extra flour during kneading. If your kitchen is cold, place the dough in a turned-off oven with the light turned on to create a gentle proofing environment.

FAQ