This raspberry swirl brioche loaf is a soft, rich bread made with eggs, butter, and milk, filled with sweet-tart raspberry jam. The brioche dough bakes up light and fluffy, while the swirl of raspberry adds bursts of fruity flavor in every slice. Though brioche takes a little time to rise, the process is simple and well worth it. This loaf is perfect for breakfast, brunch, or a lightly sweet dessert and tastes just as good on its own as it does lightly toasted.
Ingredients
For the brioche dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 4 large eggs, room temperature
- 10 tablespoons unsalted butter, softened
For the raspberry filling
- 1 cup raspberry jam or thick preserves
Optional glaze
- 3/4 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1 tablespoon milk or cream
Instructions
- Warm the milk until just lukewarm and stir in the yeast. Let it sit until foamy.
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter.
- Mix until a soft dough forms, then knead until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
- Roll the risen dough into a rectangle on a lightly floured surface.
- Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and pinch the seam to seal.
- Place the dough seam-side down into a greased loaf pan.
- Cover and let rise again until puffy.
- Bake in a preheated oven at 350°F (175°C) until golden brown and cooked through.
- Let the loaf cool before removing it from the pan.
- If using the glaze, whisk ingredients together and drizzle over the cooled loaf.
Recipe Info
- Prep Time: 45 minutes
- Cook Time: 30–35 minutes
- Total Time: About 3 hours (including rising)
- Servings: 8–10 slices
- Cuisine: French-inspired
- Course: Breakfast/Dessert
Tips & Variations
- Use thick jam to prevent it from leaking out during baking
- Let the dough rise fully for the softest texture
- Strawberry or blackberry jam can be used instead of raspberry
- Chill the dough briefly if it becomes too soft to handle
- Toast slices lightly and serve with butter for extra richness
Approximate Nutrition (per slice)
- Calories: ~320
- Protein: ~6 g
- Fat: ~10 g
- Saturated Fat: ~6 g
- Carbohydrates: ~52 g
- Sugar: ~18 g
Ingredients
Method
- Warm the milk until just lukewarm and stir in the yeast. Let it sit until foamy.
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter.
- Mix until a soft dough forms, then knead until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
- Roll the risen dough into a rectangle on a lightly floured surface.
- Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and pinch the seam to seal.
- Place the dough seam-side down into a greased loaf pan.
- Cover and let rise again until puffy.
- Bake in a preheated oven at 350°F (175°C) until golden brown and cooked through.
- Let the loaf cool before removing from the pan.
- If using the glaze, whisk ingredients together and drizzle over the cooled loaf.
Notes
- Protein: ~6 g
- Fat: ~10 g
- Saturated Fat: ~6 g
- Carbohydrates: ~52 g
- Sugar: ~18 g
FAQs
- Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight and baked the next day. - Why is brioche dough sticky?
Brioche is a rich dough and naturally softer due to the butter and eggs. - Can I skip the glaze?
Yes, the loaf is delicious without it. - How should leftovers be stored?
Store at room temperature for up to two days or freeze sliced. - Can I use fresh raspberries instead of jam?
Jam works best to keep the swirl defined and prevent excess moisture.
