Raspberry Swirl Brioche Loaf Recipe – Buttery Homemade Bread with Raspberry Jam Filling
This Raspberry Swirl Brioche Loaf Recipe is a stunning twist on classic brioche—soft, buttery, and beautifully marbled with sweet raspberry preserves. The dough is rich and tender, braided with a vibrant fruit swirl that adds both flavor and visual appeal. Perfect for brunch, gifting, or a cozy weekend bake, this loaf is as delightful to eat as it is to serve. Enjoy it warm with a pat of butter or toasted with cream cheese for a bakery-worthy treat at home.
Equipment
- Stand mixer with dough hook (or mixing bowl and strong arms)
- Rolling Pin
- Loaf pan (9x5 inch)
- Saucepan (if making compote)
- Spatula
- Pastry brush
- Wire rack
Ingredients
- ½ cup warm milk
- 2¼ tsp active dry yeast
- 3 tbsp sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, softened
- ¾ cup raspberry jam or compote
- Optional: 1 tsp lemon zest, ½ tsp vanilla extract
- Egg wash (1 egg + 1 tbsp milk)
Instructions
- Activate yeast: Combine warm milk, sugar, and yeast. Let sit until foamy.
- Mix dough: Add eggs, flour, and salt. Mix until combined.
- Add butter: Incorporate softened butter gradually until dough is smooth and elastic.
- First rise: Cover and let rise until doubled (1½–2 hours).
- Prepare filling: Use raspberry jam or cooled compote.
- Roll and fill: Roll dough into a rectangle. Spread filling evenly, leaving edges clean.
- Shape: Roll into a log, slice lengthwise, and twist. Place in greased loaf pan.
- Second rise: Let rise again until puffy (45–60 minutes).
- Bake: Brush with egg wash. Bake at 350°F (175°C) for 35–40 minutes. Tent with foil if browning too fast.
- Cool: Let cool in pan 10 minutes, then transfer to wire rack.
Notes
- Make ahead: Refrigerate dough overnight after first rise for easier handling
- Filling tip: Avoid overly wet fillings to prevent soggy dough
- Flavor twist: Try blueberry, strawberry, or chocolate variations
- Storage: Keeps 2–3 days at room temp; freezes well sliced or whole
- Presentation: Dust with powdered sugar or drizzle with glaze for extra flair