Freshly baked Raspberry Swirl Brioche Loaf with a golden crust and fruit filling.

Raspberry Swirl Brioche Loaf

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why make this recipe

This Raspberry Swirl Brioche Loaf gives soft, rich bread with a sweet fruit swirl. It looks special but stays simple to make. You get a tender crumb and bright raspberry flavor. Make it for breakfast, tea, or a snack.

introduction

This loaf is a brioche-style bread with raspberry jam rolled into the dough. The dough is enriched with eggs and butter for a soft, rich texture. The raspberry swirl adds sweet and tangy flavor and a pretty look when you slice it.

how to make Raspberry Swirl Brioche Loaf

Make the dough, let it rise, roll it out, spread jam, roll and twist, then bake. Keep steps clear and work on a lightly floured surface. Let the loaf cool before slicing so the crumb sets.

Ingredients :

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 cup raspberry jam

Directions :

  1. In a small bowl, warm the milk until it’s just warm to the touch, then add the yeast and sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
  5. Once risen, punch the dough down and roll it out into a rectangle. Spread raspberry jam evenly over the dough.
  6. Roll the dough tightly into a log and twist it. Place it in a greased loaf pan.
  7. Cover and let it rise again for about 30-45 minutes.
  8. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
  9. Let the loaf cool before slicing. Enjoy toasted with butter or as a snack.

how to serve Raspberry Swirl Brioche Loaf

Slice the loaf thin or thick. Serve plain, toasted with butter, or with a light dusting of powdered sugar. It pairs well with tea, coffee, or jam on the side.

how to store Raspberry Swirl Brioche Loaf

Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Keep at room temperature for 2-3 days. For longer storage, slice and freeze up to 1 month. Thaw slices at room temperature or toast from frozen.

tips to make Raspberry Swirl Brioche Loaf

  • Warm milk lightly; do not use hot milk or it can kill the yeast.
  • Use room-temperature eggs for easier mixing.
  • If jam is very thick, warm it slightly so it spreads easily.
  • Brush the top with a little melted butter after baking for a soft crust.
  • Let the loaf cool fully before slicing to avoid a gummy center.

variation (if any)

  • Add a strip of cream cheese filling under the jam for a richer swirl.
  • Swap raspberry jam for strawberry, apricot, or lemon curd.
  • Mix in 1/2 cup chopped nuts or chocolate chips before rolling for texture.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 2 teaspoons instant yeast and mix it directly into the flour. Skip the frothing step.

Q: Can I make this by hand or use a stand mixer?
A: Both work. Knead by hand for about 10 minutes or use a dough hook on low to medium speed for 6-8 minutes.

Q: How do I stop the jam from leaking during the second rise?
A: Spread jam thinly and leave a small border at the edge. Chill the rolled log briefly before placing in the pan if needed.

Q: Can I reduce the sugar for a less sweet loaf?
A: Yes. You can lower the sugar to 2 tablespoons, but the jam still adds sweetness.

Q: Will the loaf keep a good texture if frozen?
A: Yes. Freeze sliced portions in airtight bags. Toast or warm them to refresh texture.

Conclusion

For another idea with raspberry and brioche, see this recipe for Chocolate Raspberry Swirl Brioche Buns: Chocolate Raspberry Swirl Brioche Buns – A Baking Journey.