Print

Raspberry Swirl Brioche Loaf Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

This Raspberry Swirl Brioche Loaf combines the rich, buttery texture of classic brioche with a sweet and tangy raspberry filling, creating a visually stunning and delicious treat. The dough is soft and fluffy, enriched with eggs and butter, while the vibrant raspberry preserves swirl adds a delightful tartness. Perfect for breakfast, brunch, or dessert, and optionally topped with a zesty lemon glaze for an extra touch of sweetness.

Ingredients

Scale

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 the Raspberry Filling:

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

For the Glaze (Optional):

  • ¾ cup powdered sugar
  • 1–2 tbsp lemon juice
  • 1 tbsp milk or cream

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy to ensure the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined to create a uniform base for the dough.
  3. Combine Wet Ingredients: Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 10–12 minutes, until the dough is smooth, elastic, and slightly tacky. Add small amounts of flour if the dough is too sticky.
  5. Let Dough Rise: Place the kneaded dough in a lightly greased bowl, cover with a damp towel, and leave in a warm spot for 1 to 1 ½ hours or until the dough has doubled in size.
  6. Thicken the Filling: While the dough rises, mix raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly until thickened. Remove from heat and cool completely.
  7. Roll Out the Dough: After the first rise, punch down the dough and roll it into a 10×15-inch rectangle on a floured surface for even filling distribution.
  8. Add the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a ½-inch border on all sides to prevent overflow during baking.
  9. Form the Loaf: Starting from one long edge, roll the dough into a tight log. Slice the log lengthwise down the center to reveal the layers, then twist the two halves together with the cut sides facing up for a beautiful swirl effect.
  10. Second Rise: Gently place the twisted dough into a greased 9×5-inch loaf pan. Cover and let it rise another 30–40 minutes until puffed.
  11. Preheat the Oven: During the second rise, preheat your oven to 350°F (175°C) to prepare for baking.
  12. Bake the Loaf: Brush the top with melted butter. Bake for 35–40 minutes until golden brown and cooked through. Cover loosely with foil during the last 10 minutes if it browns too quickly.
  13. Cool the Loaf: Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.
  14. Make the Glaze (Optional): In a small bowl, whisk powdered sugar, lemon juice, and milk or cream until smooth. Drizzle over the cooled loaf for a sweet finishing touch.

Notes

  • Allow dough to fully rise to ensure the brioche is light and fluffy.
  • Use room temperature eggs and softened butter to help the dough develop properly.
  • For a stronger raspberry flavor, use a high-quality preserves or fresh raspberry jam.
  • Make sure to let the raspberry filling cool before spreading to avoid melting the dough.
  • Cover the loaf loosely with aluminum foil toward the end of baking if it starts to brown too quickly.
  • The glaze is optional but adds a nice zesty sweetness and attractive finish.
  • Store leftover brioche in an airtight container for up to 3 days or freeze for longer storage.

Keywords: brioche loaf, raspberry swirl, raspberry brioche, sweet bread, breakfast bread, homemade brioche, raspberry jam bread, twisted bread loaf

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