Print

Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf Recipe
Print Recipe

This Raspberry Swirl Brioche Loaf is a soft, buttery, and fluffy bread with vibrant raspberry ribbons swirling through every slice. Perfect for breakfast, brunch, or dessert, it combines rich brioche dough with a fresh, fruity twist that’s easy to make and impresses every time.

Ingredients

Scale

For the Dough

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup whole milk, warmed (about 110°F / 43°C)
  • ¼ cup granulated sugar, divided
  • 1 tsp salt
  • 4 large eggs, beaten
  • 1 cup unsalted butter, softened (not melted)

For the Raspberry Swirl

  • ½ cup raspberry jam or fresh raspberry puree

Instructions

  1. Prepare the Dough: Activate the yeast by warming the whole milk with 1 tablespoon of sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. In a mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture and beaten eggs, mixing until a sticky dough forms.
  2. Incorporate Butter: Gradually add softened unsalted butter in small pieces, kneading continuously until the dough becomes smooth, glossy, and elastic. This takes about 10 minutes by mixer or a bit longer by hand.
  3. First Proof: Transfer the dough into a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Roll and Add Raspberry Swirl: Gently punch down the risen dough, then roll it out into a rectangle on a lightly floured surface. Spread a generous but thin, even layer of raspberry jam or puree evenly, leaving a small border around the edges. Carefully roll the dough into a tight log, sealing the edges to trap the swirl inside.
  5. Second Proof and Bake: Place the rolled dough seam-side down into a greased loaf pan. Cover and let it rise for another 45-60 minutes until puffed up. Preheat the oven to 350°F (175°C). Brush the top with lightly beaten egg for a golden crust. Bake for 30-35 minutes until deep golden brown and hollow sounding when tapped.
  6. Cool and Enjoy: Remove the loaf from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy the beautiful raspberry swirls.

Notes

  • Use softened (not melted) butter to ensure proper incorporation without breaking gluten.
  • Create a warm, draft-free environment for proofing; the oven with the light on works well.
  • Apply a thin, even layer of raspberry jam to prevent sogginess and keep swirl defined.
  • Brush the loaf with egg wash before baking for a glossy golden crust.
  • Use fresh, high-quality ingredients for best flavor.

Nutrition

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

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