If there’s one showstopping bread you need in your life, it’s the Raspberry Swirl Brioche Loaf. Imagine a buttery, pillowy brioche, twirled with a vibrant swirl of sweet-tart raspberry jam and, if you like, dotted with juicy berries—every slice looks like edible stained glass! This loaf is the kind of bake that makes a normal afternoon feel like a special occasion, whether you’re serving it at brunch or tucking into a mid-day treat. It’s a gorgeous marriage of elegance and pure comfort, and the aroma while it bakes? Absolutely irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
Part of the magic of this Raspberry Swirl Brioche Loaf is how it turns a few simple ingredients into something truly impressive. Each component plays a key role, so be sure to use the best quality you can get—the results will absolutely speak for themselves!
- All-purpose flour: The foundation of your loaf, this gives your brioche its signature tender crumb.
- Granulated sugar: Adds the perfect touch of sweetness and helps beautifully brown the crust.
- Salt: Essential for flavor balance—don’t skip it!
- Active dry yeast: Brings the dough to life, giving it that irresistible, airy rise.
- Warm milk: Encourages yeast activity and brings extra richness to the dough.
- Large eggs: Room temperature eggs provide structure, color, and unbeatable richness.
- Unsalted butter: Softened butter makes your loaf ultra-soft and decadently flavorful.
- Raspberry jam or preserves: The star swirl—choose a quality jam for the boldest berry flavor.
- Fresh raspberries (optional): Bites of real fruit create pops of tangy-sweetness and add lovely color.
- Egg wash (1 egg beaten with 1 tbsp water): For that glossy, golden bakery finish.
How to Make Raspberry Swirl Brioche Loaf
Step 1: Wake Up the Yeast
Start by pouring your warm milk into the bowl of a stand mixer and sprinkle the active dry yeast over it. Let this mixture sit for about five minutes; you’re waiting for it to get foamy and bubbly on top. This is how you know your yeast is alive and ready to work its magic for your Raspberry Swirl Brioche Loaf.
Step 2: Form the Dough
Add the granulated sugar, salt, large eggs, and all-purpose flour to the bowl. Mix until a rough dough comes together using the dough hook attachment. Don’t worry if it looks a little shaggy in the beginning—soon it will transform into a soft, cohesive mass.
Step 3: Incorporate the Butter
With the mixer running on low speed, add your softened unsalted butter gradually, a tablespoon at a time. The dough will look slick and sticky at first, but keep mixing for 8 to 10 minutes until it’s smooth, stretchy, and slightly glossy. This step is key for that classic brioche lightness.
Step 4: First Rise
Transfer your lovely dough to a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place until doubled in size. This usually takes 1 to 2 hours—use this time to dream about that buttery, berry-swirled loaf!
Step 5: Roll and Fill
After the dough has puffed up, gently punch it down. On a lightly floured surface, roll it into a rectangle about 12 by 16 inches. Spread the raspberry jam evenly all over, and if you’re using fresh raspberries, sprinkle them across the top for extra berry bursts.
Step 6: Shape the Swirl
Starting with a short end, roll the dough up tightly like a jelly roll. Once you have your log, slice it in half lengthwise to reveal those gorgeous raspberry ribbons. Twist (or braid) the two strands together, keeping the cut sides exposed for the prettiest loaf.
Step 7: Second Rise
Place your twisted dough gently into a greased 9×5-inch loaf pan. Cover it up and let it rise for another 45 to 60 minutes until noticeably puffy. This is where that signature, lofty bakery look sets in.
Step 8: Bake to Perfection
Preheat your oven to 350°F. Before baking, brush the top of your loaf with the egg wash for a deep golden sheen. Bake for 30 to 35 minutes until your Raspberry Swirl Brioche Loaf is glossy, risen, and burnished with just a hint of caramelization. Let it cool in the pan for 10 minutes before turning out onto a rack to finish cooling—if you can resist cutting in right away!
How to Serve Raspberry Swirl Brioche Loaf
Garnishes
Take your Raspberry Swirl Brioche Loaf over the top with a simple drizzle of icing. Just whisk powdered sugar with a splash of milk until smooth and pourable, then zigzag it over the cooled loaf for a bakery-worthy finish. You could also dust with powdered sugar or add a handful of fresh raspberries on the side for color.
Side Dishes
This brioche loaf is a dream next to a strong cup of coffee or freshly brewed tea. For brunch, serve it alongside creamy Greek yogurt, citrus salad, or even softly scrambled eggs for a savory contrast. Every bite will feel like a treat!
Creative Ways to Present
Slice the Raspberry Swirl Brioche Loaf thickly and serve as-is, or toast slices lightly and spread with extra butter or more jam. Try turning leftover slices into decadent French toast or bread pudding—the berry swirl makes every dish look and taste that much more special!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, your Raspberry Swirl Brioche Loaf will stay fresh for up to 3 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. It’s best enjoyed within the first couple of days for the freshest flavor and texture.
Freezing
This loaf freezes beautifully! Slice the loaf and wrap individual pieces in plastic, then tuck them in a freezer bag or container. They’ll keep for up to 2 months. Thaw slices at room temperature or pop them straight into the toaster for a quick treat.
Reheating
If you like your brioche warm and fragrant, reheat slices in a low oven (about 300°F) for 5 to 10 minutes, or toast gently until just warmed through. This brings back the just-baked softness and brings the raspberry flavor to the foreground.
FAQs
Can I make Raspberry Swirl Brioche Loaf without a stand mixer?
Absolutely! While a stand mixer makes things easier, you can knead the dough by hand—it just takes some patience and a strong arm. Be prepared to knead for about 15 minutes until the dough is smooth and elastic.
Can I use different jam flavors or fillings?
Yes, you can totally mix it up! Strawberry, apricot, or even blueberry jam all work well. Feel free to get creative or even try a combination for a colorful, fruity swirl in your brioche loaf.
Why do I need to let the dough rise twice?
The first rise develops flavor and structure, giving the dough its beautiful, airy crumb. The second rise, after shaping, ensures your Raspberry Swirl Brioche Loaf is lofty, tender, and bakes up with that signature pillowy texture.
How do I know if my loaf is fully baked?
Your loaf should be deeply golden and sound slightly hollow when tapped. If you have a thermometer, the internal temp should be around 190°F. If the top browns too quickly, tent it with foil for the last 10 minutes.
Can I make mini loaves or rolls with this recipe?
You sure can! Divide the dough after the first rise and shape smaller loaves or even individual swirled rolls. Baking times will be shorter—start checking around 20 minutes for rolls or mini loaves.
Final Thoughts
If you’re ready to treat yourself and anyone lucky enough to share your kitchen, give this Raspberry Swirl Brioche Loaf a try. The swirled berry-rich interior and rich, buttery crumb absolutely steal the show, and you’ll be amazed at how every bite feels like a little celebration. Happy baking!
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Raspberry Swirl Brioche Loaf Recipe
- Total Time: 3–4 hours
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
Indulge in the rich, buttery goodness of this Raspberry Swirl Brioche Loaf, a delightful treat perfect for breakfast or as a sweet snack. With a tender crumb and a burst of raspberry flavor in every bite, this bread is sure to become a favorite in your baking repertoire.
Ingredients
Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
Filling:
- 1/2 cup raspberry jam or preserves
- 1/2 cup fresh raspberries (optional)
Egg Wash:
- 1 egg, beaten with 1 tbsp water
Instructions
- Activate Yeast: Combine warm milk and yeast in the bowl of a stand mixer; let sit for 5 minutes until foamy.
- Mix Dough: Add sugar, salt, eggs, and flour to the yeast mixture, mixing until a dough forms. Gradually incorporate softened butter until smooth and elastic, about 8–10 minutes.
- Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–2 hours.
- Assemble: Roll out dough into a 12×16-inch rectangle. Spread raspberry jam, add fresh raspberries if desired, then roll tightly from the short end.
- Shape: Cut the roll in half lengthwise, twist the strands together with filling exposed, and place in a greased 9×5-inch loaf pan.
- Final Rise: Cover and let rise again for 45–60 minutes.
- Bake: Preheat oven to 350°F, brush loaf with egg wash, and bake for 30–35 minutes until golden brown.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle with a simple icing made from powdered sugar and milk once cooled.
- Jam flavors like strawberry or apricot can be substituted for variety.
- Prep Time: 20 minutes (plus 2–3 hours rising time)
- Cook Time: 30–35 minutes
- Category: Bread / Sweet Loaf
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
