There’s nothing quite like the smell of a homemade brioche loaf baking in the oven — rich, buttery, and warm. Add to that the sweet-tart burst of raspberry jam in a beautiful swirl, and you’ve got something truly special: the raspberry swirl brioche loaf. This bread isn’t just a treat for your taste buds — it’s a feast for the eyes and soul. Inspired by traditional French brioche, this recipe is perfect for brunch, weekend baking, or a beautiful gift to share. The vibrant raspberry swirl adds a modern touch and makes every slice unique. Whether you’re a seasoned baker or just testing your yeast-handling skills, this loaf is a wonderful way to elevate your bread-baking repertoire.
Table of Contents
Ingredients
For the Brioche Dough
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 packet (7g) instant yeast
1/2 teaspoon salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened and cubed
2 tablespoons whole milk (as needed for consistency)
For the Raspberry Swirl
1/2 cup raspberry jam (seedless preferred)
1 teaspoon cornstarch
1 tablespoon lemon juice
For the Egg Wash
1 egg + 1 tablespoon milk
Instructions
Step 1: Make the Dough
In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Add the eggs one at a time with the mixer on low. Mix until a sticky dough forms, about 3 minutes. Add butter gradually while mixing, letting each cube fully incorporate. Knead with a dough hook for 10–12 minutes until the dough is glossy and elastic. Add a tablespoon of milk if the dough is too stiff.
Step 2: First Rise
Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
Step 3: Prepare the Raspberry Filling
While the dough rises, stir raspberry jam, cornstarch, and lemon juice in a small saucepan over low heat. Cook for 3–4 minutes until thickened slightly. Let it cool completely.
Step 4: Shape the Loaf
Once the dough has risen, punch it down gently. Roll it out into a rectangle (roughly 10×14 inches). Spread the raspberry mixture evenly, leaving a 1/2-inch border. Roll the dough up tightly from the short side like a jelly roll. Use a sharp knife to slice the log lengthwise, then twist the two halves together with the cut sides facing up. Place into a greased loaf pan.
Step 5: Second Rise
Cover loosely and let rise for 45 minutes, until puffy and nearly doubled. Preheat the oven to 180°C (350°F).
Step 6: Bake
Brush the top with egg wash. Bake for 30–35 minutes, until golden and set. If the top browns too quickly, tent with foil. Cool in the pan for 10 minutes, then transfer to a wire rack.
Nutrition Information (per slice, based on 10 servings)
Calories: 310 kcal
Fat: 15 g
Carbohydrates: 37 g
Sugar: 10 g
Protein: 6 g
Sodium: 150 mg
Tips for Success
Use room temperature eggs for best incorporation. Don’t overfill with jam — it can leak during twisting. A bench scraper helps with shaping and twisting the dough cleanly. Store wrapped at room temperature for up to 3 days, or freeze slices individually.
Serving Suggestions
Serve thick slices toasted with a pat of butter or mascarpone. Add a drizzle of honey or even more jam if you’re feeling indulgent. It pairs beautifully with coffee or a mimosa — ideal for brunches, showers, and cozy mornings.
Cultural Insight: Classic Brioche with a Modern Twist
Traditional brioche originates in France, beloved for its high egg and butter content that creates an enriched, almost cake-like crumb. This raspberry swirl brioche loaf keeps that buttery base but adds the bold flair of a fruit swirl — a technique more common in babka or modern sweet loaves. The result is a perfectly balanced fusion of elegance and flavor.
Variations
Swap raspberry jam for blackberry, apricot, or lemon curd. Add finely chopped white chocolate for a dessert-style loaf. Make it in a bundt pan for a festive brunch centerpiece.
FAQ
Can I make the dough ahead of time? Yes! After the first rise, refrigerate the dough overnight and continue the next day.
Can I use frozen raspberries instead of jam? Yes, just cook them down with sugar and a bit of lemon juice until thick.
Do I need a stand mixer? It helps, but you can knead by hand — expect it to take 15–18 minutes for proper elasticity.
External Links
Why Brioche is the Ultimate Enriched Dough
How to Braid and Swirl Sweet Dough
French Bread Baking Techniques
Homemade Raspberry Jam Recipe
Raspberry Swirl Brioche Loaf : Buttery & Fruity
- Total Time: 3 hours (including rising)
Description
There’s nothing quite like the smell of a homemade brioche loaf baking in the oven — rich, buttery, and warm.
Ingredients
For the Brioche Dough
3 1/4 cups (400g) all-purpose flour
1/4 cup (50g) granulated sugar
1 packet (7g) instant yeast
1/2 teaspoon salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened and cubed
2 tablespoons whole milk (as needed for consistency)
For the Raspberry Swirl
1/2 cup raspberry jam (seedless preferred)
1 teaspoon cornstarch
1 tablespoon lemon juice
For the Egg Wash
1 egg + 1 tablespoon milk
Instructions
In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Add the eggs one at a time with the mixer on low. Mix until a sticky dough forms, about 3 minutes. Add butter gradually while mixing, letting each cube fully incorporate. Knead with a dough hook for 10–12 minutes until the dough is glossy and elastic. Add a tablespoon of milk if the dough is too stiff.
Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
While the dough rises, stir raspberry jam, cornstarch, and lemon juice in a small saucepan over low heat. Cook for 3–4 minutes until thickened slightly. Let it cool completely.
Once the dough has risen, punch it down gently. Roll it out into a rectangle (roughly 10×14 inches). Spread the raspberry mixture evenly, leaving a 1/2-inch border. Roll the dough up tightly from the short side like a jelly roll. Use a sharp knife to slice the log lengthwise, then twist the two halves together with the cut sides facing up. Place into a greased loaf pan.
Cover loosely and let rise for 45 minutes, until puffy and nearly doubled. Preheat the oven to 180°C (350°F).
Brush the top with egg wash. Bake for 30–35 minutes, until golden and set. If the top browns too quickly, tent with foil. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature eggs for best incorporation. Don’t overfill with jam — it can leak during twisting. A bench scraper helps with shaping and twisting the dough cleanly. Store wrapped at room temperature for up to 3 days, or freeze slices individually.
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Cuisine: Frensh
Nutrition
- Serving Size: 8–10 slices
- Calories: 310 kcal
- Sugar: 10 g
- Fat: 15 g
- Carbohydrates: 37 g
- Protein: 6 g
Keywords: Brioche Loaf
