Name: Raspberry Swirl Brioche Loaf Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: French‑inspired
Ingredients: 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, room temperature; 1 tsp vanilla extract; Optional: 1 tsp lemon zest (in dough); 1 cup raspberry preserves or jam; 1 Tbsp cornstarch; 2 Tbsp water; 1 Tbsp melted butter (for brushing); ¾ cup powdered sugar; 1–2 Tbsp lemon juice; 1 Tbsp milk or cream

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Short description

This Raspberry Swirl Brioche Loaf features a tender, buttery brioche dough laced with a vibrant raspberry swirl—bright, jammy, and slightly sweet, topped with an optional lemon glaze for an elegant finish.

Why You’ll Love This Recipe

Rich and tender brioche base from eggs, butter, and a gentle rise
Bright strawberry‑tasting raspberry swirl running throughout each slice
Artful presentation once twisted into a swirl loaf
Optional glaze adds citrus sparkle, but the loaf is delightful even without it

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
(Optional) 1 tsp lemon zest

For the raspberry filling:

1 cup raspberry preserves or jam
1 Tbsp cornstarch (to thicken)
2 Tbsp water
1 Tbsp melted butter (for brushing the top)

For the glaze (optional):

¾ cup powdered sugar
1–2 Tbsp lemon juice
1 Tbsp milk or cream

Directions

Prepare the dough
Activating yeast: Mix warm milk with a pinch of sugar and sprinkle yeast (let sit 5–10 minutes until frothy). In a large bowl, whisk flour, sugar, and salt. Add yeast mixture, softened butter, eggs, vanilla, and lemon zest. Stir into a rough dough, then knead on a floured surface for 10–12 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
Make the raspberry filling
During dough rise, whisk raspberry jam, cornstarch, and water in a small saucepan over medium-low heat until slightly thickened. Allow to cool fully before using.
Shape the loaf
Punch down risen dough and roll out into a ~10×15-inch rectangle. Spread cooled jam evenly, leaving a ½-inch border. Roll into a tight log, then slice lengthwise down the middle to reveal layers. Twist the halves together with the cut sides facing up, and place in a greased 9×5-inch loaf pan. Cover and let rise for another 30–40 minutes.
Bake the loaf
Preheat oven to 350 °F (175 °C). Brush melted butter over the loaf top. Bake for 35–40 minutes until golden brown. Cover with foil in final minutes if browning too quickly. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Add glaze (optional)
Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over fully cooled loaf for a tangy-sweet finish.

Servings and timing

Makes 1 loaf, about 8–10 slices
Prep time: ~20 minutes (plus yeast blooming)
First rise: ~1–1.5 hours
Shaping and second rise: ~45 minutes
Bake time: ~35–40 minutes
Cooling time: ~10 minutes in pan + complete cooling
Total time: ~3 hours (majority time is hands-off rising)

Variations

Use strawberry or mixed berry jam instead of raspberry.
Add a layer of chopped nuts (like pistachio or almond) for crunch.
Blend in fresh mashed raspberries for fruitier texture.
Flavor twist: replace lemon zest with orange zest or vanilla bean.
For a sweeter loaf, increase sugar slightly or add a drizzle of honey into the glaze.

Storage/reheating

Storage: Wrap tightly and store at room temperature in an airtight container for 1–2 days. Refrigerate if your kitchen is warm (consume within 3 days).
Freezing: Wrap cooled sliced or whole loaf in foil and freeze up to 1 month. Thaw at room temperature or warm gently in a 325 °F oven for 5–7 minutes before serving.
Reheating: Warm individual slices in toaster or gentle microwave—add more glaze after warming if needed.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes—use the same amount (2¼ tsp) and whisk it directly with the dry ingredients. No need to proof separately.

What’s the best way to thicken the raspberry jam?

Mix cornstarch with a little water before heating to prevent lumps. Let it cool before spreading to avoid soggy layers.

Will the swirl pattern stay visible when baked?

Yes—slicing lengthwise and twisting with cut sides up ensures each slice shows the raspberry swirl beautifully.

Can I make this bread in a stand mixer?

Absolutely—use a dough hook on low to knead about 8 minutes until smooth and elastic.

How can I tell when the dough has risen enough?

It should double in size and look puffy. A gentle poke should leave a slight indentation.

Is the glaze necessary?

No—it’s purely optional. The loaf is flavorful without it, but the glaze adds a bright, sweet flair.

Can I make a smaller batch or mini loaves?

Yes—halve ingredients for a mini loaf (about 3×5-inch pan). Adjust bake time down to ~25–30 minutes.

Can I freeze unglazed loaf?

Yes—freeze wrapped in foil for up to a month. Glaze after thawing if desired.

Can I add spices like cinnamon into the dough?

Yes—stir up to 1 tsp ground cinnamon into the dry ingredients for extra warmth.

What’s a serving suggestion for this loaf?

Serve sliced with coffee or tea for breakfast or brunch. Also excellent alongside fresh berries, whipped cream, or soft butter.

Conclusion

This Raspberry Swirl Brioche Loaf combines the best of rich yeast bread and jammy swirl texture—a beautiful, buttery treat shaped by carefully layered jam and heartwarming dough. With its optional citrus glaze and elegant twist, it’s perfect for brunch menus, gifting, or anytime you want a bakery‑style loaf made at home.