Description
This Raspberry Swirl Brioche Loaf features a buttery, tender brioche dough swirled with vibrant raspberry jam and topped with an optional lemon glaze. Each slice reveals a beautiful berry swirl—ideal for brunch or gifting.
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)
Optional glaze:
¾ cup powdered sugar
1–2 Tbsp lemon juice
1 Tbsp milk or cream
Instructions
- Proof yeast: combine warm milk, a pinch of sugar, and yeast in a bowl; let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, sugar, and salt. Add yeast mixture, softened butter, eggs, vanilla, and lemon zest (if using). Stir into rough dough.
- Knead dough on a floured surface for 10–12 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- While dough rises, make the filling: whisk raspberry jam with cornstarch and water in a saucepan over medium-low heat until slightly thickened. Cool completely.
- Punch down the risen dough and roll out to a ~10×15‑inch rectangle. Spread cooled raspberry filling evenly, leaving a ½‑inch border.
- Roll dough into a tight log. Slice lengthwise down the middle to expose the swirl. Twist two halves together with cut sides facing up. Place twisted loaf into a greased 9×5‑inch loaf pan. Cover and let rise 30–40 minutes.
- Preheat oven to 350 °F (175 °C). Brush melted butter over loaf top. Bake 35–40 minutes until golden brown; tent with foil if browning too quickly. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled loaf.
Notes
- Use cooled filling to prevent soggy dough.
- Instant yeast can be substituted—mix directly with dry ingredients.
- Chill the loaf briefly if glaze slides off before slicing.
- Add chopped nuts (pistachios or almonds) between layers for extra texture.
- Flavor tweak: stir in 1 tsp cinnamon or orange zest into the dough.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Yeasted Baking
- Cuisine: French‑inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
