There’s something so comforting and luxurious about a freshly baked brioche loaf. When I made this Raspberry Swirl Brioche Loaf for the first time, I instantly knew it was a keeper. The inspiration came one weekend morning when I craved something slightly sweet, rich, and elegant to enjoy with my coffee. Brioche has always been a favorite of mine for its tender crumb and buttery depth, but this time, I wanted to add a fruity twist. Raspberry jam felt like the perfect companion. It brings brightness and tang that cuts beautifully through the rich dough, creating a visually stunning swirl and a flavor that balances sweet and tart in every bite.
You’re going to love this Raspberry Swirl Brioche Loaf for so many reasons. It’s soft, golden, and fluffy with a rich flavor that only comes from an enriched dough. The raspberry swirl not only gives it a burst of berry goodness but also turns each slice into a work of art. Whether you enjoy it plain, toasted with butter, or even transformed into French toast, this loaf is one you’ll want to bake again and again.
This recipe is incredibly versatile. It can be served at breakfast, sliced thick and warm with a pat of butter. It also works wonderfully as a sweet centerpiece for brunch or a unique treat for dessert, perhaps topped with whipped cream or a scoop of vanilla yogurt. You can use store-bought raspberry jam or homemade—whatever you have on hand. The dough can even be used as a base for other fillings, from cinnamon to chocolate or other berry jams.
It’s also affordable. The ingredients are simple pantry staples: flour, eggs, sugar, yeast, butter, milk, and raspberry jam. You don’t need any fancy equipment or expensive components. The result looks like something from a high-end bakery, yet you can create it right in your own kitchen without breaking the bank.
Ingredients for the recipe:
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All-purpose flour
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Granulated sugar
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Salt
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Instant yeast
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Whole milk
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Unsalted butter
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Large eggs
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Raspberry jam (or raspberry preserves)
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Egg wash (egg + a splash of milk)
Now that you know the story and what makes this recipe so special, let’s get into the method and how to bring this beautiful loaf to life in your own kitchen.
HOW TO PREPARE THIS RECIPE
Step-by-step instructions for preparation
Making a Raspberry Swirl Brioche Loaf may look intricate, but it’s truly quick and easy if you follow each step carefully. The dough is made with enriched ingredients, so it requires a little time to rest and rise, but the hands-on process is simple and satisfying.
1. Prepare the brioche dough
In a large mixing bowl, combine 3 ½ cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 2 ¼ teaspoons (one packet) of instant yeast. In a separate bowl, warm ¾ cup of whole milk until just lukewarm—not hot. Add the warm milk to the dry mixture along with 4 large eggs. Mix the ingredients until a shaggy dough forms.
Once the dough starts coming together, begin adding ½ cup of unsalted butter, a tablespoon at a time, at room temperature. Knead the dough by hand or using a stand mixer with a dough hook until it’s smooth, soft, and elastic. This can take 8–10 minutes in a mixer or slightly longer by hand.
2. First rise (proofing)
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size—this usually takes about 1½ to 2 hours depending on your room temperature.
3. Chill the dough (optional but recommended)
Once risen, punch down the dough gently to release the air. Cover again and place it in the fridge for 1 hour. This makes it easier to handle and shape, especially with the soft, buttery texture of brioche dough.
4. Roll and fill
On a lightly floured surface, roll the chilled dough into a large rectangle, about 12×16 inches. Spread a generous layer of raspberry jam evenly across the dough, leaving a small border on all sides. You can use about ½ to ⅔ cup of jam.
5. Create the swirl
Starting with the long edge, roll the dough into a tight log, like you would for cinnamon rolls. Pinch the seam to seal it. Use a sharp knife to slice the log in half lengthwise, exposing the swirled layers. Turn the cut sides outward, then twist the two halves together into a braid. Be gentle but firm as you twist to keep the layers visible and intact.
6. Shape and second rise
Carefully transfer the twisted dough into a greased 9×5-inch loaf pan. Cover loosely and let it rise again for about 45 minutes, or until slightly puffy and risen.
7. Preheat and bake
Preheat your oven to 350°F (175°C). Brush the loaf gently with egg wash to help it brown evenly. Bake in the center of the oven for 35 to 40 minutes. The loaf should be deeply golden on top, and an inserted skewer should come out clean or with a few moist crumbs.
8. Cool and serve
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the jam from making the bottom soggy. Slice once cool and serve fresh, toasted, or even transformed into French toast.
Customizable Options
This recipe is easily customizable to suit your preferences. You can swap the raspberry jam for another berry preserve, like blueberry, strawberry, or cherry. For a nutty twist, try adding finely chopped almonds or pistachios along with the jam before rolling. If you like citrus, add a bit of orange zest to the dough for extra brightness.
Popular With Many People
This Raspberry Swirl Brioche Loaf is always a hit—whether I serve it to guests for a weekend brunch or wrap it up as a homemade gift. Its stunning marbled appearance and delicate sweetness appeal to everyone, from kids to adults. It’s indulgent without being overly sweet, and it makes any meal feel extra special.
Once you bake it once, you’ll want to keep it in your regular rotation. Whether you’re new to baking with yeast or a seasoned bread maker, this recipe will reward you with both beauty and flavor.
PrintRaspberry Swirl Brioche Loaf Recipe for Breakfast or Dessert
This Raspberry Swirl Brioche Loaf is the perfect balance between soft, rich brioche and a fruity raspberry swirl. Ideal for breakfast, brunch, or dessert, it’s elegant, fluffy, and visually stunning. The buttery dough complements the sweet-tart raspberry filling, making each slice irresistibly tender and flavorful.
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp instant yeast (1 packet)
- ¾ cup whole milk, lukewarm
- 4 large eggs
- ½ cup unsalted butter, softened
- ½–⅔ cup raspberry jam or preserves
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add lukewarm milk and eggs. Mix until a shaggy dough forms.
- Gradually add the softened butter, one tablespoon at a time, kneading until the dough is smooth and elastic. Knead for 8–10 minutes using a stand mixer or by hand.
- Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm place until doubled in size, about 1½ to 2 hours.
- After the first rise, gently punch down the dough. Cover and refrigerate for 1 hour (optional, for easier shaping).
- Roll the dough on a lightly floured surface into a rectangle, about 12×16 inches.
- Spread raspberry jam evenly over the surface, leaving a ½-inch border on all sides.
- Roll the dough tightly from the long side to form a log. Pinch the seam to seal.
- Use a sharp knife to slice the log lengthwise. Twist the two halves together, keeping the cut sides facing up.
- Carefully transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let it rise for 45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Whisk the egg and milk to make the egg wash. Brush it gently over the loaf.
- Bake for 35–40 minutes or until golden brown on top and fully baked through.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a more intense raspberry flavor, swirl in fresh zest or a touch of vanilla with the jam.
You may substitute raspberry jam with other thick fruit preserves like strawberry or blueberry.
If using fresh fruit purée, thicken it with cornstarch to prevent sogginess.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the brioche dough a day in advance. After the first rise, simply cover the dough and refrigerate it overnight. The next day, take it out, let it come to room temperature for 20–30 minutes, and proceed with rolling, filling, and baking.
What if I don’t have raspberry jam?
You can substitute raspberry jam with any fruit preserve you like—strawberry, blueberry, cherry, or even apricot work beautifully. Just make sure it’s thick enough to spread without leaking excessively during baking.
Can I freeze the brioche loaf?
Absolutely. Once the loaf is baked and fully cooled, wrap it tightly in plastic wrap and foil, then freeze. It stays fresh for up to 2 months. To serve, thaw overnight at room temperature or warm it slightly in the oven.
How can I make this recipe dairy-free?
Use a plant-based milk like almond or oat milk and replace the butter with a dairy-free alternative. Be sure to check that your raspberry jam is also dairy-free if using a commercial brand.
Why is my dough too sticky to handle?
Brioche dough is naturally sticky due to its high butter and egg content. Chilling the dough after the first rise makes it easier to handle. You can also lightly flour your hands and work surface to manage the stickiness without adding too much extra flour.
Can I bake it without a loaf pan?
You can shape the twisted dough into a ring or a free-form braid and place it on a lined baking sheet instead. It may spread more during baking but will still taste delicious and look impressive.
Is this loaf very sweet?
No, the sweetness is balanced. The brioche dough itself is mildly sweet, while the raspberry jam adds fruity tartness. If you prefer a sweeter loaf, you can dust it with powdered sugar or drizzle a simple glaze once cooled.
Can I use fresh raspberries instead of jam?
Fresh raspberries release moisture and may make the dough soggy, so jam or a thick fruit preserve is recommended. However, you could mash raspberries with a bit of sugar and cornstarch to create a quick, thick filling as an alternative.