I’ve baked a soft, buttery brioche loaf filled with a vibrant raspberry swirl that’s both elegant and irresistible. This loaf is rich and tender with a fruity ribbon running through each slice, perfect for breakfast, brunch, or a sweet afternoon treat.

Why You’ll Love This Recipe

I love how this brioche loaf brings together the richness of a buttery dough and the bright, tangy flavor of raspberry. The swirl not only adds beauty but also a burst of berry sweetness that pairs perfectly with the soft, pillowy texture of the bread. It’s impressive yet comforting, and always worth the effort.

ingredients

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

all-purpose or bread flour
sugar
active dry or instant yeast
salt
eggs
whole milk
unsalted butter, softened
raspberry preserves or raspberry compote
egg wash (1 egg beaten with a splash of milk)

directions

I begin by mixing warm milk, sugar, and yeast in a bowl and letting it sit for 5–10 minutes until foamy.
I stir in eggs, flour, and salt, then knead the dough until it comes together. I slowly add softened butter in pieces, continuing to knead until the dough is smooth and elastic.
I place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size—about 1.5 to 2 hours.
Once risen, I punch down the dough and roll it out into a rectangle on a lightly floured surface.
I spread raspberry preserves over the surface, then roll the dough up tightly from the short end.
I cut the roll in half lengthwise and twist the two halves together, keeping the filling side up.
I carefully place the twisted loaf into a greased loaf pan, cover it, and let it rise again for 45 minutes to 1 hour.
I preheat the oven to 350°F, brush the loaf with egg wash, and bake for 35–40 minutes until golden and cooked through.
I let it cool slightly before slicing to enjoy the beautiful raspberry swirl in each piece.

Servings and timing

Servings: Makes 1 loaf (8–10 slices)
Prep time: 30 minutes active
Rise time: 2.5 to 3 hours
Bake time: 35–40 minutes
Total time: around 4 hours

Variations

I add white chocolate chips for a creamy contrast to the raspberry.
I use other fruit preserves like strawberry or blueberry.
I top with a light powdered sugar glaze for added sweetness and shine.
I sprinkle sliced almonds on top before baking for a little crunch.

storage/reheating

I keep the brioche loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. To reheat, I warm slices gently in the oven or toaster. It also freezes well—I wrap slices individually for a quick, sweet breakfast or snack.

FAQs

Can I use fresh raspberries instead of preserves?

Yes, I cook them down into a compote first to avoid excess moisture, then spread them as I would preserves.

Why is my dough sticky?

Brioche dough is naturally soft and slightly sticky due to the high butter content. I use lightly floured hands and surfaces to manage it.

Do I need a stand mixer?

It helps with kneading such a rich dough, but I’ve made it by hand—it just takes more time and elbow grease.

Can I make this dough the night before?

Yes, I prepare the dough and let it rise in the fridge overnight, then continue with shaping and the second rise the next day.

How do I know when the loaf is fully baked?

It should be deep golden on top and sound hollow when tapped. I also check for an internal temperature of about 190°F for certainty.

Conclusion

This raspberry swirl brioche loaf is one of my favorite sweet breads to make when I want something beautiful and delicious. I love the combination of rich dough and bright raspberry, and the swirl makes every slice feel special. It’s perfect for sharing—or keeping all to myself with a cup of coffee.