Name: Raspberry Swirl Brioche Loaf Recipe
Prep time: 30 min
Cook time: PT-486998H25M15S
Total time: 4 h
Cuisine: French
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 2 1/4 tsp active dry yeast; 3/4 cup whole milk, warm; 3 large eggs; 1/2 cup unsalted butter, softened; 1/2 cup raspberry jam or preserves; Optional: 1/2 cup fresh raspberries, lightly crushed; For egg wash: 1 egg + 1 tbsp milk or water; Optional glaze: 1/2 cup powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract

Jump to Recipe·Leave a Review

Raspberry Swirl Brioche Loaf is a soft, buttery bread with a rich crumb and sweet raspberry filling that’s twisted into beautiful swirls. I love the combination of the pillowy brioche dough with the tart fruit spread—it feels like a cross between a pastry and a loaf, perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent yet elegant. The brioche is enriched with eggs and butter, making it incredibly tender and slightly sweet. When I swirl raspberry jam through the dough and bake it to golden perfection, the result is stunning and delicious. It’s the kind of loaf that looks impressive but is surprisingly easy to make with a little patience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brioche dough:

All-purpose flour
Granulated sugar
Salt
Active dry yeast
Whole milk (warm)
Large eggs
Unsalted butter (softened)

For the filling:

Raspberry jam or preserves (good quality)
Optional: fresh raspberries (lightly crushed)

For the egg wash:

Egg
Splash of milk or water

Optional glaze:

Powdered sugar
Milk
Vanilla extract

Directions

I activate the yeast by stirring it into the warm milk with a little sugar. I let it sit until foamy, about 5–10 minutes.
In a large bowl (or stand mixer), I combine flour, sugar, salt, eggs, and the activated yeast mixture. I knead or mix until the dough comes together.
I gradually add softened butter, kneading until the dough is smooth and elastic (about 10 minutes in a mixer).
I cover the dough and let it rise in a warm place until doubled, about 1½ to 2 hours.
Once risen, I roll out the dough into a large rectangle on a floured surface.
I spread the raspberry jam evenly over the dough, leaving a small border. I sprinkle crushed raspberries if using.
I roll it up tightly like a jelly roll and slice it lengthwise down the middle.
I twist the two halves together, keeping the cut sides facing up, then place it in a greased loaf pan.
I cover and let it rise again for 45 minutes.
I brush the top with egg wash and bake at 350°F (175°C) for 35–40 minutes, until golden brown and cooked through.
Once cool, I drizzle with optional glaze if I want extra sweetness.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time: 30 minutes
Rising time: 2.5–3 hours
Bake time: 35–40 minutes
Total time: about 4 hours

Variations

Sometimes I swap raspberry for other jams like strawberry, blueberry, or even lemon curd. I’ve also added a cream cheese layer beneath the jam for a richer swirl. For crunch, I sprinkle sliced almonds or pearl sugar on top before baking.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. I reheat slices in the microwave for a few seconds or toast them lightly. It also freezes well—just wrap tightly and thaw overnight.

FAQs

Can I make the dough the night before?

Yes, I prepare the dough, cover it, and let it rise overnight in the fridge. In the morning, I shape, proof, and bake as directed.

Do I have to use a stand mixer?

No, I can knead the dough by hand—it just takes a little more effort and time to work in the butter properly.

What if my dough is too sticky?

I add a bit more flour, a tablespoon at a time, until it’s tacky but manageable. The dough should still be soft and slightly sticky.

Can I use fresh raspberries only?

Fresh raspberries alone may release too much juice. I prefer combining them with jam or thickening them slightly with cornstarch and sugar first.

How do I know when it’s baked through?

I tap the top—it should sound hollow, or I insert a skewer to make sure it comes out clean. The internal temperature should be around 190°F (88°C).

Conclusion

Raspberry Swirl Brioche Loaf is a gorgeous, soft, and flavorful bread that’s worth every minute of effort. With its delicate crumb and bright fruit filling, it’s perfect for any time I want to treat myself or impress guests. Whether I slice it warm with butter or enjoy it with coffee the next day, this loaf always brings joy to the table.