Name: Raspberry Swirl Brioche Loaf
Prep time: 25 min
Cook time: 40 min
Total time: 3 h
Cuisine: French-Inspired
Ingredients: 2 3/4 cups all-purpose flour; 2 1/4 teaspoons instant yeast; 1/4 cup sugar; 1/2 teaspoon salt; 2 large eggs; 1/2 cup warm milk or plant-based milk; 1/2 cup unsalted butter or vegan butter, softened; 1 1/2 cups fresh or frozen raspberries; 1/4 cup sugar (for filling); 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1/2 teaspoon vanilla extract (optional); 1 egg or plant-based milk (for brushing); Optional: powdered sugar or glaze for finishing

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Raspberry swirl brioche loaf is a soft, buttery bread with beautiful swirls of sweet-tart raspberry filling throughout. It’s rich and tender like a pastry but shaped like a loaf, making it perfect for breakfast, brunch, or even dessert. Each slice is a delicious mix of fluffy dough and fruity ribbons that I can’t get enough of.

Why You’ll Love This Recipe

I love this loaf because it feels like a bakery treat made right at home. The brioche is luxuriously soft with just the right amount of sweetness, and the raspberry swirl adds a burst of color and flavor in every bite. It looks impressive but is fun and rewarding to make. Whether I enjoy it toasted with a little butter or simply on its own, it’s always a standout. Raspberry Swirl Brioche Loaf

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brioche dough:

All-purpose flour
Instant yeast
Sugar
Salt
Eggs
Milk or plant-based milk
Unsalted butter, softened (or vegan butter)

For the raspberry swirl:

Fresh or frozen raspberries
Sugar
Cornstarch
Lemon juice
Optional: vanilla extract

For finishing:

Egg wash or plant-based milk for brushing
Optional: powdered sugar for dusting or glaze drizzle

Directions

I start by making the dough: I combine the flour, yeast, sugar, and salt in a mixing bowl.
I add the eggs and warm milk, then knead the mixture until it starts coming together.
I gradually mix in the softened butter, continuing to knead until the dough becomes smooth and elastic—it takes about 10–12 minutes.
I transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size (about 1 to 1½ hours).
While the dough rises, I cook the raspberries, sugar, lemon juice, and cornstarch in a saucepan until thickened into a jammy consistency. I let it cool completely.
Once the dough has risen, I punch it down and roll it out into a rectangle on a floured surface.
I spread the cooled raspberry filling over the dough, leaving a small border around the edges.
I roll the dough up tightly into a log, then slice it in half lengthwise and twist the two halves together, keeping the cut sides facing up.
I gently transfer the twist into a greased loaf pan, cover it, and let it rise again for about 30–45 minutes.
I brush the top with egg wash or milk and bake at 350°F (175°C) for 35–40 minutes, until golden and cooked through.
I let the loaf cool slightly before slicing, or I drizzle it with a simple glaze if I’m feeling fancy.

Servings and timing

This recipe makes 1 loaf, yielding about 8 thick slices. It takes around 25 minutes to prep, 2 hours for rising, and 35–40 minutes to bake, so I plan for about 3 hours total from start to finish.

Variations

I sometimes add cream cheese to the raspberry filling for a cheesecake-style twist.
For a citrus kick, I mix orange zest into the dough or filling.
Swapping in strawberry or blueberry filling works great too.
I top the loaf with almond slices before baking for extra crunch.
For dessert, I serve slices toasted with a scoop of vanilla ice cream.

storage/reheating

I store the loaf wrapped in foil or in an airtight container at room temperature for up to 3 days. It stays soft and flavorful. For longer storage, I freeze slices and toast them directly from frozen. To reheat, I warm individual slices in a toaster or microwave for 10–15 seconds. Raspberry Swirl Brioche Loaf

FAQs

Can I make the brioche dough ahead of time?

Yes, I often prepare the dough the night before and let it rise overnight in the fridge. The next day, I bring it to room temp before shaping and baking.

Can I use store-bought jam instead of homemade filling?

Absolutely. I use a good-quality raspberry jam in a pinch—just make sure it’s not too runny.

How do I prevent the filling from leaking out?

I leave a border when spreading the filling and roll the dough tightly. Also, letting the filling cool completely helps it stay in place.

What’s the texture of the bread like?

It’s rich, soft, and slightly sweet—like a cross between bread and cake. The swirl keeps it moist and tender.

Can I use a stand mixer for the dough?

Yes, and I usually do. A stand mixer makes the kneading process easier, especially when incorporating the butter gradually.

Conclusion

Raspberry swirl brioche loaf is one of my favorite bakes when I want something special but still homemade. With its gorgeous swirls, buttery crumb, and fruity filling, it’s as beautiful as it is delicious. Whether I’m serving it at brunch or savoring it with tea, every slice feels like a little celebration.