Name: Raspberry Swirl Brioche Loaf
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet instant yeast (7g); 1 tsp salt; 1/2 cup whole milk, warm; 4 large eggs, room temperature; 10 tbsp unsalted butter, softened and cubed; 3/4 cup raspberry jam (preferably seedless); 1 tbsp cornstarch; 1 tbsp water; 1 egg, beaten (for egg wash); Optional: pearl sugar or coarse sugar for sprinkling

A soft, buttery brioche loaf swirled with luscious homemade raspberry filling—this Raspberry Swirl Brioche Loaf is my go-to when I want something beautiful and indulgent straight from the oven. The pillowy texture of the brioche paired with the tart-sweet raspberry ribbons makes every slice a bakery-worthy experience. Whether I serve it for brunch, breakfast, or as a fancy afternoon snack, it never fails to impress.

Ingredients

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

For the Brioche Dough:

3 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 packet instant yeast (7g)

1 tsp salt

1/2 cup whole milk, warm

4 large eggs, room temperature

10 tbsp unsalted butter, softened and cubed

For the Raspberry Swirl:

3/4 cup raspberry jam (preferably seedless)

1 tbsp cornstarch

1 tbsp water

For Brushing & Topping:

1 egg, beaten (for egg wash)

Optional: pearl sugar or coarse sugar for sprinkling

Directions

I start by combining the flour, sugar, yeast, and salt in the bowl of my stand mixer with a dough hook. Then I pour in the warm milk and eggs, mixing until a shaggy dough begins to form. I add the butter gradually, a few cubes at a time, allowing it to fully blend in as the mixer kneads the dough. After about 10 to 15 minutes of kneading, the dough becomes smooth and elastic.

I transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size—usually around 1½ to 2 hours.

While the dough rises, I make the raspberry filling. I gently heat the jam in a saucepan, then stir in a cornstarch-water mixture to thicken it. I simmer it briefly, then let it cool completely.

Once the dough has risen, I punch it down and roll it out into a large rectangle, about 12×18 inches. I spread the raspberry filling evenly over the dough, then roll it tightly from the long edge into a log.

Using a sharp knife, I slice the log lengthwise to expose the swirl. Then I twist the two halves together, cut side up, and gently place the twisted dough into a greased loaf pan. I cover it and let it rise again for 45 to 60 minutes until puffy.

I preheat the oven to 350°F (175°C), brush the loaf with egg wash, and sprinkle it with pearl sugar if I’m feeling fancy.

It bakes for 35 to 40 minutes until golden brown and cooked through. If it browns too fast, I loosely tent it with foil during the last 10 minutes. Once done, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe yields about 10 slices of Raspberry Swirl Brioche Loaf.

Prep Time: 30 minutes (plus rising)

Cook Time: 40 minutes

Total Time: About 3 hours 30 minutes

Calories: Approximately 290 kcal per slice

Variations

I love playing around with different flavors for the swirl. Here are a few ideas:

Swap raspberry jam with strawberry, blueberry, or cherry jam.

Add a sprinkle of chopped dark chocolate over the jam before rolling.

Mix in a little lemon zest with the jam for a bright citrus twist.

For a nutty option, spread a thin layer of almond paste beneath the jam.

Add a handful of freeze-dried raspberries for texture and tang.

Storage/Reheating

Once cooled, I store the brioche loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I slice it and freeze it—then I can toast slices straight from the freezer.

To reheat, I lightly toast slices or warm the loaf in a low oven (300°F) for about 10 minutes. It brings back the softness and makes the flavors come alive again.

FAQs

How do I know when the brioche is fully baked?

I check if the loaf is golden brown on top and sounds hollow when tapped. If I’m unsure, I insert a thermometer—the center should read about 190°F (88°C).

Can I use store-bought jam?

Absolutely. I’ve used both homemade and store-bought raspberry jam. Just make sure it’s thick enough, or add the cornstarch to avoid a runny filling.

What if I don’t have a stand mixer?

I can knead the dough by hand, but it takes longer—about 20 minutes of kneading until the dough is smooth and elastic. It’s a bit of a workout but totally doable.

Can I make the dough ahead of time?

Yes. After the first rise, I refrigerate the dough overnight. The next day, I let it sit at room temperature for 30–45 minutes before shaping and proceeding with the recipe.

What can I serve with this brioche loaf?

I like serving it with clotted cream, whipped butter, or just a dusting of powdered sugar. It also pairs beautifully with tea or coffee for a cozy brunch.

Conclusion

This Raspberry Swirl Brioche Loaf is one of those bakes that feels like a special occasion in itself. The pillowy dough and fruity swirl come together so beautifully, and I always feel a little proud pulling it out of the oven. Whether I’m baking it for a gathering or just treating myself to something homemade, it never disappoints. It’s a recipe worth repeating—and savoring slice by slice.

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