Why You’ll Love This Recipe

This Raspberry Swirl Brioche Loaf is a showstopper that looks as beautiful as it tastes. The dough is soft, buttery, and slightly sweet, creating a delicate texture that pairs perfectly with the raspberry jam filling. The raspberry swirl creates stunning visual appeal and a burst of fruity flavor. Whether you’re making it for a holiday breakfast or a cozy dessert, this loaf is sure to become a favorite. The tangy glaze adds an extra layer of sweetness, rounding out the flavors perfectly.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough
- Activate the yeast: In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until it becomes frothy.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Combine wet ingredients: Add the yeast mixture, softened butter, eggs, vanilla, and lemon zest (if using) to the dry ingredients. Stir together until a rough dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 10-12 minutes, until the dough becomes smooth and elastic. You may need to add a bit more flour if the dough feels too sticky.
- First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Make the Raspberry Filling
- Thicken the jam: While the dough is rising, mix the raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until the mixture thickens slightly, then set aside to cool.
Shape the Loaf
- Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle (about 10×15 inches).
- Spread the filling: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Roll and twist: Starting from the long side, roll the dough into a tight log. Slice the log in half lengthwise to expose the jam-filled layers, then carefully twist the two halves together, keeping the cut sides up.
- Place in the pan: Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes.
Bake the Loaf
- Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake: Brush the top of the loaf with melted butter, then bake for 35-40 minutes until golden brown. If the loaf is browning too quickly, cover it with aluminum foil for the last 10 minutes.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Add the Glaze (Optional)
- Mix the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk. Drizzle the glaze over the cooled loaf for a tangy-sweet finish.

Servings and Timing

Servings: 10-12 servings
Prep time: 3 hours
Cooking time: 35 minutes

Variations

Different Jam: If raspberry isn’t your favorite, feel free to use another fruit preserve like strawberry, blackberry, or apricot. Each will offer a unique twist on this classic recipe.
Add Nuts: For extra texture, try adding some chopped walnuts or pecans to the filling for a crunchy contrast.
Vegan Option: You can substitute the butter and eggs with vegan alternatives like plant-based butter and flax eggs to make this recipe vegan-friendly.

Storage/Reheating

Storage: Store the brioche loaf in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, wrap the loaf tightly in plastic wrap or foil and refrigerate for up to 1 week.
Freezing: This loaf freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. To reheat, let it thaw at room temperature, then warm it up in the oven at 350°F for 10 minutes before serving.
Reheating: For reheating, place slices in a toaster or oven to warm up. You can also reheat the entire loaf in the oven at 300°F for 10-15 minutes if it has been refrigerated.

FAQs

1. Can I use fresh raspberries instead of raspberry jam?

Fresh raspberries can be used, but they need to be cooked down with sugar to create a thicker filling. Jam or preserves work best for ease and consistency.

2. Can I make the dough ahead of time?

Yes, you can make the dough a day ahead and let it rise overnight in the refrigerator. Just make sure to bring it to room temperature before continuing with the recipe.

3. Is it necessary to use the glaze?

No, the glaze is optional, but it adds a nice tangy sweetness to the loaf. If you prefer a less sweet finish, you can skip it.

4. Can I make this recipe without a loaf pan?

If you don’t have a loaf pan, you can shape the dough into a free-form round or oval loaf and bake it on a parchment-lined baking sheet. The baking time may vary, so keep an eye on it.

5. How can I tell when the brioche loaf is done baking?

The loaf is done when it’s golden brown on top, and the internal temperature reaches about 190°F. If you don’t have a thermometer, tap the bottom of the loaf, and it should sound hollow.

6. Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give the loaf a slightly denser texture due to its higher protein content, but it will still work well. The dough may need slightly more water.

7. Can I use a stand mixer to knead the dough?

Yes, a stand mixer with a dough hook attachment can make kneading easier. Mix the dough on medium speed for about 8-10 minutes until smooth and elastic.

8. What can I do if the dough is too sticky?

If the dough feels too sticky to handle, gradually add more flour, a tablespoon at a time, until it becomes smooth and elastic.

9. Can I add spices to the brioche dough?

Absolutely! You can add ground cinnamon, nutmeg, or cardamom to the dough for an extra layer of flavor. Just a teaspoon or so should be enough.

10. How can I make this recipe more festive for the holidays?

For a more festive touch, you can sprinkle the top of the loaf with sugar before baking or add chopped candied ginger to the raspberry filling for a spiced flavor.

Conclusion

This Raspberry Swirl Brioche Loaf is the ultimate indulgence, offering a rich, buttery texture with a burst of fruity sweetness. Its soft, fluffy interior and stunning swirl make it perfect for any occasion, whether as a Christmas dessert or a weekend treat. With the option of adding a glaze, you can customize the loaf to your liking, making it a versatile and beloved recipe in your baking repertoire. Enjoy this delicious loaf fresh out of the oven, or save some for later — it’s a crowd-pleaser that’s sure to disappear quickly!

Raspberry Swirl Brioche Loaf