Soft, buttery, and delicately sweet, this Raspberry Swirl Brioche Loaf is a show-stopping baked treat that’s perfect for holiday mornings, special brunches, or anytime you crave a bakery-style indulgence at home. With tender layers of rich brioche dough wrapped around sweet raspberry jam, every bite is as beautiful as it is delicious. A tangy lemon glaze finishes this loaf with just the right balance.
Why You’ll Love This Recipe
- Bakery-style bread at home: This brioche loaf looks and tastes like it came from a professional patisserie.
- Rich and soft texture: The eggs, butter, and milk create a tender, buttery crumb that melts in your mouth.
- Sweet raspberry swirl: A homemade or store-bought jam adds a fruity contrast to the rich dough.
- Perfect for any occasion: Serve it for brunch, dessert, holidays, or just a cozy weekend treat.
Ingredients
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
- 1 tsp lemon zest (optional, for a bright flavor)
For the Raspberry Filling
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch
- 2 tbsp water
For the Glaze
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk or cream
For Brushing
- 1 tbsp butter, melted
Instructions
1. Prepare the Dough
- In a large mixing bowl or stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together warm milk, softened butter, eggs, vanilla, and lemon zest.
- Gradually add wet ingredients into the dry mixture, mixing until a soft dough forms.
- Knead the dough on medium speed for 7–10 minutes (or by hand for 10–12 minutes) until smooth and elastic.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise for 1.5–2 hours until doubled in size.
2. Make the Raspberry Filling
- In a small saucepan over low heat, combine raspberry preserves, cornstarch, and water.
- Stir constantly until the mixture thickens slightly, about 3–5 minutes. Let cool completely before using.
3. Assemble the Loaf
- Once the dough has risen, punch it down and transfer to a lightly floured surface.
- Roll out into a rectangle about 12×16 inches.
- Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border on all sides.
- Roll the dough tightly from the long side into a log, then slice lengthwise down the middle to expose the filling.
- Twist the two halves together, keeping the cut sides facing up.
- Place the twisted dough into a greased 9×5-inch loaf pan. Cover loosely and let rise for another 45–60 minutes.
4. Bake the Brioche
- Preheat the oven to 350°F (175°C).
- Brush the top of the loaf with melted butter.
- Bake for 30–35 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Glaze and Serve
- In a small bowl, whisk together powdered sugar, lemon juice, and milk or cream until smooth.
- Drizzle over the cooled loaf. Allow glaze to set before slicing and serving.
Pro Tips for Success
- Use room temperature ingredients: This helps the dough come together more easily and rise properly.
- Don’t overfill: Spread a thin, even layer of filling to prevent overflow while baking.
- Cool completely before slicing: Brioche is delicate while warm; let it set for clean slices.
- Customize your filling: Try strawberry, apricot, or blueberry preserves instead of raspberry.
- Make ahead: The dough can be made and refrigerated overnight for an easy next-day bake.
Serving Suggestions
- Brunch centerpiece: Serve with coffee or mimosas at holiday breakfasts or baby showers.
- Dessert option: Pair with vanilla ice cream or whipped cream for a sweet finish to a meal.
- Holiday treat: This festive loaf is perfect for Christmas morning or Easter brunch.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps for 5 days when stored in the fridge. Bring to room temperature before serving.
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight and warm before serving.
Nutrition Information (per serving)
- Calories: 310
- Carbohydrates: ~42g
- Protein: ~6g
- Fat: ~12g
- Saturated Fat: ~7g
- Cholesterol: ~60mg
- Sodium: ~180mg
- Sugar: ~18g
Frequently Asked Questions
Can I use store-bought jam?
Yes! Raspberry preserves or seedless jam both work well. You can also use homemade jam if you have it on hand.
What is the best flour for brioche?
All-purpose flour works well for a soft, tender crumb. Bread flour can also be used for a slightly chewier texture.
Can I knead the dough by hand?
Absolutely. It will take a bit longer (about 10–12 minutes), but you’ll get a great workout and a beautifully smooth dough.
Why add lemon zest?
It adds brightness and balances the richness of the dough and filling. You can skip it, but it’s a nice flavor boost.
Do I need a stand mixer?
No, but a stand mixer makes the kneading easier. A wooden spoon and your hands will do the trick if you’re up for it.
Final Thoughts
This Raspberry Swirl Brioche Loaf is the kind of recipe that looks impressive, tastes divine, and brings joy to every table. Whether you’re baking for a holiday, gifting to a friend, or simply treating yourself, this loaf is a surefire crowd-pleaser. Once you master this recipe, you’ll be tempted to make it again and again—trying new fillings, tweaking flavors, and making it your own. Happy baking!