Raspberry Swirl Brioche Loaf

Raspberry swirl brioche loaf made its way into my baking routine during a quiet weekend when I was looking for something both relaxing and rewarding to bake. I had a jar of homemade raspberry jam and a handful of fresh raspberries that needed using up, and the idea of swirling them into a soft, rich dough felt like the perfect project. I spent the afternoon kneading, folding, and watching the dough rise by the window while the scent of yeast and vanilla filled the kitchen.

The first time I sliced into the finished loaf, the bright raspberry ribbons against the golden crumb completely stole my heart. It’s sweet, tender, and subtly buttery – with those tangy bursts of raspberry in every slice. Whether you toast it for breakfast or serve it with tea, this brioche loaf is always a showstopper that feels as good to make as it does to eat.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the dough its soft, tender structure
• Eggs – Enrich the dough and help develop that signature brioche texture
• Butter – Adds richness and a soft crumb throughout the loaf
• Whole milk – Keeps the dough moist and tender
• Granulated sugar – Sweetens the dough just enough without overpowering the raspberry
• Active dry yeast – Helps the dough rise and develop lightness
• Salt – Balances the sweetness and enhances flavor
• Vanilla extract – Adds warmth and aroma to the dough
• Raspberry jam – Swirled into the dough for vibrant flavor and color
• Fresh raspberries – Add bursts of juicy texture and tang
• Egg wash (egg + water) – Brushed on top to give the loaf its shiny, golden finish

Tools You’ll Need

• Stand mixer with dough hook – Makes kneading the enriched dough much easier
• Mixing bowls – For combining and rising the dough
• Measuring cups and spoons – To ensure accuracy for each component
• Rolling pin – Helps roll out the dough to layer the jam
• Offset spatula or spoon – For spreading the raspberry jam evenly
• Loaf pan (9×5 inch) – Gives the loaf structure while baking
• Plastic wrap or kitchen towel – To cover the dough during rising
• Pastry brush – For applying the egg wash before baking
• Sharp knife or bench scraper – To cut and twist the dough for the swirl effect

Instructions

Step 1: Activate the yeast

I begin by warming the milk slightly and stirring in the yeast with a teaspoon of sugar. I let it sit for 5–10 minutes until it becomes frothy and bubbly on top.

Step 2: Make the dough

In the bowl of a stand mixer, I mix flour, sugar, and salt. I add in the yeast mixture, eggs, and vanilla, then knead on medium speed until the dough starts coming together.

Step 3: Add the butter

Once the dough is mostly combined, I add softened butter one tablespoon at a time, allowing it to mix in fully before adding more. I knead the dough for about 10 minutes until it’s smooth and elastic.

Step 4: First rise

I transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

Step 5: Roll and fill

After the dough has risen, I roll it out on a floured surface into a large rectangle. I spread a generous layer of raspberry jam over the dough, then scatter fresh raspberries on top.

Step 6: Shape the loaf

I roll the dough into a log, just like a jelly roll. I use a sharp knife to slice it lengthwise down the middle, then I gently twist the two halves together with the cut sides facing up.

Step 7: Second rise

I place the twisted dough into a greased loaf pan, cover it, and let it rise again for 45–60 minutes until puffy.

Step 8: Bake

I preheat the oven to 350°F (175°C), brush the loaf with an egg wash, and bake it for 35–40 minutes until deeply golden and cooked through.

Step 9: Cool and serve

After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. It slices best when slightly warm or at room temperature.

Tips

If your raspberry jam is thick, I warm it slightly to make spreading easier

I always try to keep the raspberry filling from leaking out too much by leaving a clean border around the edges when rolling

For extra indulgence, I brush a little raspberry syrup over the loaf once baked for a glossy finish

It’s perfect to make the night before and slice fresh in the morning for breakfast or brunch

Ways to Serve

Toasted with butter or cream cheese for a fruity breakfast

Served with tea or coffee as a sweet afternoon snack

As a beautiful addition to a brunch spread or holiday table

Frequently Asked Questions

Can I use frozen raspberries in Raspberry Swirl Brioche Loaf?

Yes, just make sure to thaw and drain them well to avoid excess moisture in the dough.

Can I make the Raspberry Swirl Brioche Loaf dough ahead of time?

Absolutely! After the first rise, refrigerate the dough overnight and shape it the next day before baking.

How do I store the Raspberry Swirl Brioche Loaf?

Keep it wrapped at room temperature for 2–3 days, or refrigerate for longer freshness. You can also freeze it for up to a month.

Can I use a different fruit jam?

Yes, blueberry, strawberry, or apricot jam would all be delicious substitutes.

See You in the Kitchen

I hope you try this raspberry swirl brioche loaf soon! It’s one of those recipes that looks impressive but feels approachable and so satisfying to make. Let me know how yours turns out and don’t forget to save this recipe for the next time you want to treat yourself or wow your brunch guests.

Happy Cooking!

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