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Raspberry Swirl Brioche Loaf Recipe

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★★★★★

4.5 from 110 reviews

This Raspberry Swirl Brioche Loaf combines the rich, buttery texture of traditional brioche with a sweet and tangy raspberry filling, swirled beautifully throughout the bread. The loaf is soft, tender, and slightly sweet, making it perfect for breakfast or as a delightful snack. Topped with a light lemon glaze, this baked brioche offers a refreshing finish that complements the fruity filling.

Ingredients

Scale

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)

Raspberry Filling

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

Glaze (optional)

  • ¾ cup powdered sugar
  • 1–2 tbsp lemon juice (for a tangy finish)
  • 1 tbsp milk or cream

Instructions

  1. Prepare the brioche dough: In a large mixing bowl, combine the warm milk with active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until the yeast is foamy, indicating it’s active. In another bowl, whisk together flour, sugar, and salt.
  2. Mix wet ingredients: Add the eggs, softened butter, vanilla extract, and lemon zest (if using) to the yeast mixture. Stir to combine well.
  3. Combine wet and dry ingredients: Gradually add the flour mixture into the wet ingredients while mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
  4. First rise: Place the kneaded dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
  5. Prepare raspberry filling: In a small saucepan, mix the raspberry preserves with cornstarch and water. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.
  6. Shape the brioche with filling: Punch down the risen dough and roll it out into a rectangle approximately 12×16 inches. Spread the cooled raspberry filling evenly over the dough, leaving about half an inch border on all sides.
  7. Roll and slice: Starting from the longer side, tightly roll the dough into a log. Slice the log lengthwise down the middle to expose the filling swirls. Twist the two halves by crossing them over each other and twist gently to create a swirl effect.
  8. Second rise: Transfer the twisted dough into a greased loaf pan. Cover and let it rise again for around 45 minutes until it puffs up.
  9. Bake the brioche: Preheat the oven to 350°F (175°C). Brush the top of the loaf lightly with melted butter. Bake for 30-35 minutes until golden brown and cooked through. If the top browns too quickly, cover loosely with foil.
  10. Prepare the glaze: While the brioche is baking, whisk together powdered sugar, lemon juice, and milk or cream until smooth.
  11. Glaze and cool: Once the brioche is out of the oven, let it cool for 10 minutes, then drizzle the lemon glaze over the warm loaf. Allow it to cool completely before slicing to enjoy the perfect swirl and soft texture.

Notes

  • If you don’t have lemon zest, you can omit it or substitute with orange zest for a different citrus note.
  • Use fresh or frozen raspberries cooked into a jam as an alternative to store-bought preserves.
  • The glaze is optional but adds a nice balance of tangy sweetness that complements the raspberry filling.
  • Store the brioche loaf in an airtight container at room temperature for up to 2 days or freeze slices for longer storage.
  • For a richer flavor, use whole milk or even half-and-half instead of skim milk.

Keywords: brioche, raspberry swirl loaf, raspberry filling, sweet bread, breakfast bread, homemade brioche

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