Raspberry Swirl Brioche Loaf - A Beautiful Bread Recipe for Raspberry Lovers

There’s just something magical about slicing into a loaf and seeing those gorgeous red raspberry ribbons peeking through the golden, buttery layers. Right? This Raspberry Swirl Brioche Loaf isn’t just another sweet bread—it’s a total showstopper. Whether you’re baking for a cozy brunch, a holiday gathering, or just feel like flexing your “I make beautiful bread” muscles, this one’s a winner.

This isn’t your average swirl loaf recipe. We’re talking brioche loaf—rich, soft, slightly sweet, and luxurious enough to make you forget every boring store-bought loaf you’ve ever had. Add that tangy raspberry filling? Game over. This homemade swirled loaf is next-level flavor and eye candy all in one.

Need some baking pointers? Dough should be soft but not overly sticky—you want it smooth and pliable, not clinging to your fingers like a stage-5 clinger. Let it rise in a warm environment, like a turned-off oven (pro tip: leave the oven light on—it’s just enough heat to make it happy). And don’t stress the twist! FYI, a little mess makes for the prettiest slices. Embrace the rustic charm.

Wanna know how to serve this beauty? Thick slice, a bit of butter, steaming mug of coffee—boom, best breakfast ever. Hosting? This loaf holds its own next to your fanciest bread recipes sweet or holiday desserts. Feeling extra? Toast it and slather with cream cheese for a tangy-sweet bite that tastes like you spent way more time in the kitchen than you actually did.

So, if you’re obsessed with raspberry recipes, craving a cozy twist on a moist cinnamon swirl loaf, or simply browsing fancy loaf recipes to impress your crew—bookmark this one. Because friends don’t let friends miss out on epic swirled bread.

Raspberry Swirl Brioche Loaf - A Beautiful Bread Recipe for Raspberry Lovers

Yields: About 10–12 servings
Preparation Time: 3 hours
Baking Time: 35 minutes
Calories: Approximately 310 kcal per serving
Recipe by: Aleda
Category: Dessert

Ingredients

For the Brioche Dough:

• 3 ¼ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup warm milk (around 110°F or 43°C)
• 4 tablespoons unsalted butter, softened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, adds brightness)

For the Raspberry Filling:

• 1 cup raspberry jam or preserves
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water
• 1 tablespoon melted butter (for brushing)

For the Glaze (optional):

• ¾ cup powdered sugar
• 1 to 2 tablespoons lemon juice (for a zesty touch)
• 1 tablespoon milk or cream

Directions

1. Prepare the Dough: Combine warm milk with a pinch of sugar, sprinkle yeast on top, rest 5-10 minutes until frothy. In a large bowl whisk flour, sugar, salt. Add yeast mixture, butter, eggs, vanilla, lemon zest. Stir until shaggy dough forms. Knead 10–12 minutes until smooth. Let rise in greased bowl, covered, for 1–1½ hours until doubled.
2. Prepare the Raspberry Filling: Mix jam, cornstarch, and water in saucepan. Heat gently until slightly thickened. Cool.
3. Shape Your Loaf: Punch down dough and roll into 10x15-inch rectangle. Spread raspberry filling evenly leaving a half-inch border. Roll dough into log. Slice lengthwise, twist halves with cut sides up. Place in greased 9x5-inch loaf pan. Proof 30–40 minutes.
4. Bake: Preheat oven to 350°F (175°C). Brush loaf with melted butter. Bake 35–40 minutes until golden brown. Tent with foil if browning too fast. Cool 10 minutes in pan, then on wire rack.
5. Optional Glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled loaf.

Share :