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Raspberry Almond Brioche Swirls

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Soft, buttery brioche swirls filled with tangy raspberry preserves and rich almond frangipane, topped with sliced almonds and a dusting of powdered sugar. Perfect for brunch or a sweet treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm milk
  • 2 eggs
  • 1/2 cup unsalted butter, softened
  • 1/2 cup raspberry preserves
  • 1/3 cup almond flour
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds
  • Powdered sugar, for dusting

Instructions

  1. In a mixing bowl, combine flour, sugar, yeast, and salt.
  2. Add warm milk, eggs, and softened butter. Knead until the dough is smooth and elastic, about 8–10 minutes.
  3. Cover the dough and let it rise for 1 hour or until doubled in size.
  4. In a small bowl, mix together almond flour, softened butter, granulated sugar, egg yolk, and almond extract to make the frangipane.
  5. Roll out the risen dough into a rectangle on a lightly floured surface.
  6. Spread raspberry preserves evenly over the dough, followed by a thin layer of frangipane.
  7. Roll the dough tightly into a log and slice into 8 equal pieces.
  8. Place each piece into a greased muffin tin and sprinkle with sliced almonds.
  9. Let the rolls rise for 30 minutes.
  10. Preheat oven to 350°F (175°C) and bake for 20–25 minutes or until golden brown.
  11. Cool slightly before dusting with powdered sugar and serving.

Notes

  • Ensure butter is fully softened for both the dough and frangipane to incorporate smoothly.
  • Use high-quality raspberry preserves for best flavor.
  • Dough can be made ahead and refrigerated overnight before shaping and baking.

Nutrition

Keywords: brioche swirls, raspberry pastry, almond frangipane, brunch pastry, sweet rolls

Find it online: https://foodiecara.com/raspberry-almond-brioche-swirls/