If you’ve ever dreamed of biting into a soft, buttery, and beautifully patterned sweet bread, then this Raspberry Swirl Brioche Loaf Recipe will become your new favorite kitchen adventure. Combining the rich, tender crumb of classic brioche with the vibrant, tangy sweetness of raspberry preserves, this loaf offers an irresistible fruity swirl throughout every slice. It’s perfect for breakfast, a special brunch, or even a lovely dessert that feels both comforting and elegant. Each bite tells a story of buttery dough intertwined with luscious raspberry flavor that feels like a hug in bread form.
Ingredients You’ll Need
The magic of this Raspberry Swirl Brioche Loaf Recipe lies in its simple but thoughtfully selected ingredients. Each plays a crucial role in creating that tender crumb, rich flavor, and beautiful raspberry swirl you’ll adore.
- All-purpose flour: 3 1/4 cups provide the perfect structure without making the bread too dense.
- Granulated sugar: 1/4 cup adds just enough sweetness to balance the tart raspberries.
- Active dry yeast: 1 packet (2 1/4 teaspoons) ensures a fluffy, airy rise.
- Salt: 1/2 teaspoon enhances the flavors and balances the sweetness perfectly.
- Large eggs: 3 eggs bring richness and help build tender crumb texture.
- Whole milk: 1/2 cup, warmed to 110°F, adds moisture and tenderness to the dough.
- Unsalted butter: 10 tablespoons, softened and cubed, create the delightfully soft and buttery layers.
- Raspberry preserves or jam: 3/4 cup is the star ingredient, swirling vibrant flavor through the loaf.
- Fresh raspberries (optional): 1/2 cup adds bursts of fresh, juicy tartness.
- Egg (for egg wash): 1 egg beaten with 1 tablespoon water makes the crust glossy and golden.
How to Make Raspberry Swirl Brioche Loaf Recipe
Step 1: Prepare the Dough
Start by combining the flour, sugar, yeast, and salt in the bowl of your stand mixer fitted with a dough hook. Whisk together the eggs and warm milk in a separate bowl, then gradually add the wet ingredients to the dry mixture with the mixer running on low speed. Once just combined, increase to medium speed and knead for 2 to 3 minutes to develop the dough.
Step 2: Incorporate the Butter
Add the softened butter a few cubes at a time, allowing each addition to incorporate smoothly before adding more. Knead this rich dough for 8 to 10 minutes until it becomes smooth, stretchy, and elastic—this step guarantees that signature brioche tenderness.
Step 3: First Rise
Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours. You’re looking for the dough to double in size, which indicates the yeast is working its magic and preparing the loaf for that incredible fluffiness.
Step 4: Shape and Add Raspberry Swirl
Once risen, gently punch down the dough and roll it out on a floured surface into a 9×15-inch rectangle. Spread the raspberry preserves evenly over the dough, leaving a small border to prevent leaking. If you’re feeling extra adventurous, sprinkle fresh raspberries on top to add bursts of juicy texture.
Step 5: Roll, Twist, and Second Rise
Starting from the long edge, tightly roll the dough into a log. Then, carefully slice the log lengthwise down the center, exposing the beautiful swirl inside. Twist the two halves together with cut sides facing up to showcase that gorgeous raspberry pattern. Place the twisted loaf into a greased 9×5-inch loaf pan, cover, and let it rise again for 45 to 60 minutes.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Whisk the remaining egg with water and brush it gently over the loaf for a lovely golden crust. Bake for 35 to 40 minutes until the loaf is beautifully browned and cooked through. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling step is important for clean slicing and perfect texture.
How to Serve Raspberry Swirl Brioche Loaf Recipe
Garnishes
This Raspberry Swirl Brioche Loaf Recipe sings best when you keep the presentation simple. A light dusting of powdered sugar or a few fresh raspberries atop the sliced loaf adds a charming touch without overwhelming the natural beauty of the swirl and rich crumb.
Side Dishes
Pairing this loaf with a dollop of whipped cream or your favorite soft cheese, such as mascarpone or cream cheese, turns it into a delightful brunch centerpiece. Fresh fruit salad or a drizzle of honey alongside take the experience to a whole new level.
Creative Ways to Present
For festive gatherings, serve individual slices stacked with layers of fresh berries and a smear of raspberry jam. Or, toast slices lightly and slather with butter and preserves for a warm, melt-in-your-mouth treat that’s perfect any day.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Swirl Brioche Loaf Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 2 days. This keeps the brioche soft without drying out the luscious raspberry swirl.
Freezing
Wrap the cooled loaf securely in plastic wrap and then aluminum foil before freezing for up to 3 months. Freeze individual slices between sheets of parchment paper to make it easy to thaw just what you need—no waste and maximum convenience!
Reheating
Reheat slices gently in a toaster oven or on a baking sheet at 300°F for about 5 to 7 minutes to refresh that buttery texture and vibrant raspberry flavor. Avoid the microwave to preserve texture and prevent the loaf from becoming soggy.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before adding to avoid excess moisture that could affect the dough’s texture. Frozen raspberries provide lovely tartness if fresh ones aren’t available.
What if I don’t have a stand mixer?
You can mix and knead the dough by hand, although it will take more elbow grease. Aim to knead for about 15 minutes until the dough becomes smooth and elastic—your arm workout will definitely pay off with this delicious loaf.
Can I substitute raspberry preserves for another fruit jam?
Yes! Strawberry, blueberry, or even apricot jams make delightful alternatives that provide a different but equally tasty fruit swirl. Feel free to experiment with your favorite flavors to personalize your loaf.
Why is the butter added in cubes rather than melted?
Adding softened but solid butter cubes allows it to incorporate gradually, creating those tender, layered pockets that make brioche so famously rich and fluffy. Melted butter would change the dough’s consistency and texture.
How do I know when the bread is fully baked?
The loaf should be a deep golden brown, and if you tap the bottom, it should sound hollow. Using a kitchen thermometer helps too; an internal temperature of about 190°F indicates it’s done and ready to enjoy.
Final Thoughts
There’s something truly heartwarming about baking a Raspberry Swirl Brioche Loaf Recipe from scratch—it fills your home with irresistible aromas and your kitchen with joy. This recipe is a perfect blend of buttery richness and fruity brightness that’s sure to become a beloved classic for breakfast, brunch, or any time you want a sweet, comforting treat. I can’t wait for you to try it and see just how easy it is to create a loaf that tastes as special as it looks.
Print
Raspberry Swirl Brioche Loaf Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Raspberry Swirl Brioche Loaf is a beautifully soft and buttery French bread, swirled with sweet and tangy raspberry preserves and fresh raspberries. Perfect for breakfast or dessert, this homemade brioche combines tender crumb with a glossy, golden crust for a delightful treat that’s as impressive as it is delicious.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup whole milk, warmed to 110°F
- 10 tablespoons unsalted butter, softened and cubed
Filling and Topping
- 3/4 cup raspberry preserves or jam
- 1/2 cup fresh raspberries (optional)
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, active dry yeast, and salt to form the base of the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs and warm whole milk until fully blended to prepare the liquid mixture for the dough.
- Form Dough: With the mixer running on low speed, slowly add the wet ingredients to the dry mixture until combined. Increase the mixer speed to medium and knead the mixture for 2–3 minutes.
- Add Butter: Gradually incorporate the softened butter by adding a few cubes at a time to the mixer, allowing each addition to fully blend into the dough. Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
- Prepare Dough for Filling: Once risen, punch down the dough to release air. Roll it out on a floured surface into a 9×15-inch rectangle for an even layer of filling.
- Add Filling: Spread the raspberry preserves evenly over the dough, leaving a small border around the edges. Optionally, sprinkle fresh raspberries evenly across the preserves.
- Shape the Loaf: Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center. Twist the two halves together with the cut sides facing up to create the swirl effect.
- Second Rise: Carefully place the twisted loaf into a greased 9×5-inch loaf pan. Cover and let it rise again for 45–60 minutes until puffed.
- Prepare Egg Wash: Preheat the oven to 350°F (175°C). Beat the remaining egg with 1 tablespoon water and brush generously over the loaf to create a shiny, golden crust.
- Bake the Brioche: Bake for 35–40 minutes, or until the loaf turns golden brown and is cooked through, confirming doneness with a toothpick or by tapping the bottom of the loaf for a hollow sound.
- Cool: Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its texture and flavor.
Notes
- You can use store-bought or homemade raspberry preserves for this recipe.
- Swap out raspberries for strawberries or blueberries if you prefer a different fruit flavor.
- For an extra glossy finish, brush the baked loaf with warm simple syrup once it comes out of the oven.
