Name: Raspberry Swirl Brioche Loaf
Prep time: 25 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 tsp instant yeast; 1 tsp salt; 1/2 cup whole milk, warmed; 3 large eggs; 1 tsp vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup raspberry jam or preserves; 1 cup fresh or frozen raspberries; 1 tsp lemon juice

I love baking this raspberry swirl brioche loaf when I want something soft, rich, and slightly sweet. The buttery brioche paired with a bright raspberry swirl creates a beautiful balance of flavors and textures. I enjoy serving it for breakfast, brunch, or even as a simple dessert with a cup of tea.

Why You’ll Love This Recipe

I like this recipe because the brioche turns out incredibly fluffy and tender, while the raspberry swirl adds a fresh, fruity contrast. I also enjoy how elegant it looks once sliced, making it perfect for sharing. Even though brioche sounds fancy, I find the process very rewarding and approachable.

Ingredients

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

For the brioche dough:

All-purpose flour
Granulated sugar
Instant yeast
Salt
Whole milk
Large eggs
Unsalted butter, softened
Vanilla extract

For the raspberry swirl:

Raspberry jam or preserves
Fresh or frozen raspberries
Lemon juice

Directions

I begin by warming the milk slightly and mixing it with the yeast and a small amount of sugar. Once it looks foamy, I add the eggs and vanilla. In a large bowl, I combine the flour, remaining sugar, and salt, then mix in the wet ingredients until a dough forms.

I knead the dough while gradually adding the softened butter until it becomes smooth and elastic. I cover the dough and let it rise in a warm place until doubled in size.

After the first rise, I roll the dough into a rectangle. I spread the raspberry jam evenly over the surface and scatter the raspberries on top, gently pressing them in. I roll the dough tightly into a log and place it into a greased loaf pan.

I let the loaf rise again until puffy, then bake it in a preheated 350°F (175°C) oven for 35 to 40 minutes, until golden brown. I allow it to cool before slicing so the swirl sets nicely.

Servings And Timing

I usually slice this loaf into 10 to 12 servings.

Prep time: 25 minutes
Rise time: about 2 hours
Bake time: 35 to 40 minutes
Total time: about 3 hours

Variations

I sometimes swap raspberry jam for strawberry or blackberry jam when I want a different flavor. For a richer twist, I like adding white chocolate chips over the jam before rolling the dough. I also enjoy finishing the loaf with a light powdered sugar dusting once it cools.

Storage/Reheating

I store the brioche loaf wrapped tightly at room temperature for up to 2 days. For longer storage, I slice and freeze it for up to 2 months. When reheating, I warm slices briefly in the oven or toaster to bring back the soft texture.

FAQs

Can I Use Frozen Raspberries?

I use frozen raspberries straight from the freezer, but I keep in mind they release more juice.

Why Is My Brioche Dense?

I find this usually happens if the dough didn’t rise long enough or if too much flour was added.

Can I Make The Dough Ahead Of Time?

I often refrigerate the dough overnight after the first rise and bake it the next day.

Do I Need A Stand Mixer?

I like using a stand mixer, but I’ve made this dough by hand with a bit of patience.

How Do I Know When The Loaf Is Fully Baked?

I check that the top is deep golden and the loaf sounds hollow when tapped.

Conclusion

I love this raspberry swirl brioche loaf because it feels indulgent yet comforting at the same time. The soft bread and vibrant raspberry filling make it a recipe I come back to whenever I want something special but homemade.