Raspberry Swirl Brioche Loaf Recipe

Introduction

Enjoy the delightful combination of fluffy brioche bread swirled with sweet raspberry filling in this Raspberry Swirl Brioche Loaf. It’s perfect for breakfast, brunch, or a special treat anytime you want a soft, flavorful bread with a fruity twist.

Ingredients

• 1 egg
• 2 tablespoons milk
• 1/2 cup raspberry filling
• 4 tablespoons butter, softened
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)

Instructions

1. Step 1: Prepare the dough by combining yeast, flour, sugar, salt, butter, and raspberry filling in a mixing bowl. Knead until smooth and elastic.
2. Step 2: Shape the dough into loaves, then cover with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 30-45 minutes until puffed up.
3. Step 3: While the loaves are rising, preheat your oven to 350°F (175°C).
4. Step 4: Whisk together the egg and milk to create an egg wash. Brush this evenly over the tops of the risen loaves to promote golden color.
5. Step 5: Bake the loaves for 25-30 minutes until golden brown and hollow-sounding when tapped. Cover loosely with foil if browning too quickly.
6. Step 6: Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a more intense raspberry flavor, swirl in some fresh raspberries along with the filling before shaping the dough.
• Use a stand mixer with a dough hook to make kneading easier and more consistent.
• Try substituting raspberry filling with other fruit preserves like strawberry or apricot for variety.

Storage

Store the brioche loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf sliced and well wrapped for up to 1 month. Reheat slices in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry filling?

Yes, frozen raspberry filling can be used but make sure it is fully thawed and drained of excess liquid to prevent the dough from becoming too wet.

What can I use if I don’t have active dry yeast?

You can substitute instant yeast using the same amount; just mix it directly with the dry ingredients without proofing in water first.

Raspberry Swirl Brioche Loaf Recipe

---

★★★★★

4.5 from 754 reviews

• Author: Noah
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

Pin Recipe

Print Recipe

Description

This Raspberry Swirl Brioche Loaf recipe offers a beautifully fluffy and tender bread enriched with a sweet raspberry filling. Perfect for breakfast or an indulgent snack, the brioche’s soft crumb and golden crust make it irresistibly delicious and visually appealing with its vibrant raspberry swirl.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup milk, warmed
• 4 large eggs
• 1/2 cup unsalted butter, softened

Filling and Topping

• 1 cup raspberry filling or raspberry jam
• 1 egg (for egg wash)
• 2 tablespoons milk (for egg wash)

---

Instructions

1. Proof the Dough: In a large bowl, combine the warm milk with yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix Dough Ingredients: Add the flour, remaining sugar, salt, eggs, and softened butter to the yeast mixture. Mix until a smooth and elastic dough forms, either by hand or using a stand mixer with a dough hook.
3. First Rise: Cover the dough with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
4. Shape and Add Filling: Once risen, punch down the dough and roll it out on a floured surface into a rectangle. Spread the raspberry filling evenly over the dough. Roll it up tightly from one end to the other to form a loaf shape.
5. Second Rise: Place the rolled loaf into a greased loaf pan. Cover with plastic wrap or a towel and let rise for 30-45 minutes until puffed up.
6. Preheat Oven: While the loaf is rising, preheat your oven to 350°F (175°C).
7. Prepare Egg Wash: Whisk together the egg and milk in a small bowl. Brush this mixture evenly over the surface of the loaf to achieve a glossy, golden crust when baked.
8. Bake the Brioche: Bake the loaf in the preheated oven for 25-30 minutes. The bread should be golden brown and sound hollow when tapped on the bottom. If browning too quickly, tent loosely with aluminum foil.
9. Cool: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Ensure the milk is warm (not hot) when activating the yeast to prevent killing it.
• You can substitute raspberry filling with any fruit jam or preserve for different flavors.
• For extra richness, use melted butter in the dough for an even softer crumb.
• Store the brioche in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Brush the loaf with extra melted butter right after baking for a softer crust if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: French

Keywords: Raspberry swirl brioche, sweet bread recipe, homemade brioche loaf, raspberry jam bread, fluffy brioche