Sliced into golden perfection, this Raspberry Swirl Brioche Loaf reveals sweet, tangy raspberry swirls wrapped in soft, buttery layers. It’s perfect for breakfast, brunch, or adding a festive touch to your holiday table. This homemade brioche loaf is as much a treat for the eyes as it is for the taste buds!
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 (110°F)
- 4 tbsp unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
For the Raspberry Filling:
- 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
1. Activate the Yeast
Combine warm milk and a pinch of sugar in a small bowl, sprinkle yeast on top, and let it foam for 5–10 minutes.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, and salt until evenly combined.
3. Combine Wet Ingredients
Add foamy yeast mixture, butter, eggs, vanilla, and lemon zest to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the Dough
Transfer dough to a floured surface. Knead for 10–12 minutes until smooth and elastic. Add flour sparingly if sticky.
5. First Rise
Place dough in a greased bowl, cover with damp towel, and let rise in a warm place 1–1.5 hours, until doubled.
6. Prepare Raspberry Filling
Mix preserves with cornstarch and water in a small saucepan. Cook on medium-low until slightly thickened. Cool completely.
7. Roll Out the Dough
Punch down dough and roll into a 10×15-inch rectangle on a floured surface.
8. Add Filling
Spread cooled raspberry mixture evenly, leaving ½-inch border.
9. Form the Loaf
Roll dough into a log. Slice lengthwise and twist halves together with cut sides up.
10. Second Rise
Transfer to greased 9×5-inch pan. Cover and let rise 30–40 minutes.
11. Bake
Preheat oven to 350°F (175°C). Brush loaf with melted butter. Bake 35–40 minutes, cover with foil last 10 minutes if browning too fast.
12. Cool & Glaze
Cool 10 minutes in pan, then on wire rack. Optional: drizzle with powdered sugar-lemon glaze.
Tips for Perfect Brioche Loaf
- Dough should be soft but not overly sticky.
- Warm environment helps dough rise.
- Imperfect twist adds character; each slice is unique.
Serving Suggestions
- Breakfast with butter & coffee
- Holiday dessert tray
- Toasted with cream cheese
Storage
Keep in an airtight container at room temperature 2–3 days, or refrigerate to extend freshness. Warm slices slightly before serving.
SEO-Friendly Meta Description (Google Snippet)
Soft, buttery Raspberry Swirl Brioche Loaf with sweet-tangy raspberry filling. Perfect for breakfast, brunch, or holiday desserts. Step-by-step recipe included!
Image Alt Tags Examples
- “Freshly baked Raspberry Swirl Brioche Loaf slice”
- “Soft buttery brioche loaf with raspberry swirl”
- “Holiday Raspberry Swirl Brioche Loaf on a plate”
FAQs for Rich Snippets
Q: Can I make this ahead and freeze?
A: Yes! Freeze the shaped loaf after first rise, thaw overnight, let it proof, and bake as usual.
Q: How long does it keep?
A: 2–3 days at room temp, longer if refrigerated.
Q: Can I substitute jam?
A: Yes, apricot or strawberry preserves work well.
Q: Can I skip the twist?
A: Absolutely! Rolling into a simple log still gives beautiful swirls.
Q: How do I prevent jam from leaking?
A: Cook until thick and cool completely before spreading. Leave ½-inch border around edges.
