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Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf Recipe
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★★★★★

5 from 13 reviews

This Raspberry Swirl Brioche Loaf is a decadent, buttery bread with a vibrant, fruity raspberry filling. Soft, tender brioche dough is twisted with sweetened raspberry preserves to create a beautiful swirl effect in every slice. Finished with an optional lemon glaze, this loaf is perfect for breakfast, brunch, or an elegant snack.

Ingredients

Scale

For the Brioche Dough:

  • 3 ¼ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup warm milk (about 110°F)
  • 4 tbsp unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional, for a bright flavor)

For the Raspberry Filling:

  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch (to thicken the jam)
  • 2 tbsp water
  • 1 tbsp butter, melted (for brushing)

For the Glaze (optional):

  • ¾ cup powdered sugar
  • 1–2 tbsp lemon juice (for a tangy finish)
  • 1 tbsp milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle yeast over the top. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt evenly to prepare for combining with wet ingredients.
  3. Combine wet ingredients: Add the activated yeast mixture, softened butter, eggs, vanilla extract, and lemon zest if using, to the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Transfer dough to a lightly floured surface and knead for 10-12 minutes until smooth and elastic. Add extra flour as needed if dough is too sticky.
  5. First rise: Place the dough in a greased bowl, cover with a damp cloth, and allow to rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Thicken the jam filling: While dough rises, combine raspberry preserves, cornstarch, and water in a small saucepan. Heat over medium-low heat until mixture thickens slightly. Remove from heat and cool.
  7. Roll out dough: Punch down risen dough and roll it out into a 10 by 15-inch rectangle on a floured surface.
  8. Spread raspberry filling: Evenly spread the cooled raspberry filling over the dough, leaving about a ½-inch border around edges.
  9. Roll and twist: Starting from the long side, carefully roll the dough into a tight log. Slice the log lengthwise down the middle to expose the jam layers, then twist the two halves together with the cut sides facing up to reveal the swirl.
  10. Place in loaf pan: Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 30-40 minutes until puffy.
  11. Preheat oven and bake: Preheat the oven to 350°F (175°C). Brush the top of the loaf with melted butter and bake for 35-40 minutes until golden brown. Cover with foil if browning too quickly in the last 10 minutes.
  12. Cool loaf: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  13. Prepare and add glaze (optional): Whisk powdered sugar, lemon juice, and milk or cream in a small bowl to create a smooth glaze. Drizzle over the cooled loaf for a tangy-sweet finish.

Notes

  • For best results, use room temperature eggs and softened butter to create a smooth dough.
  • If you prefer a tart contrast, use freshly mashed raspberries instead of preserves, but adjust sugar accordingly.
  • Chilling the dough briefly before rolling can make handling easier but is not necessary.
  • The glaze is optional but adds a lovely citrusy brightness to balance the sweet brioche and raspberry.
  • Store leftover bread wrapped in plastic at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: brioche bread, raspberry swirl, sweet bread, breakfast loaf, jam filled bread, homemade brioche, raspberry brioche, twisted loaf

Find it online: https://tastybynova.com/raspberry-swirl-brioche-loaf-recipe/