Best Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf is a soft, buttery bread filled with a vibrant swirl of sweet-tart raspberry goodness. With its golden crust and pillowy interior, this loaf feels like something straight from a bakery—but I love making it right at home. Each slice has a beautiful marbled swirl that’s as gorgeous as it is delicious.

Why You’ll Love This Recipe

I love this loaf because it’s rich, tender, and slightly sweet—perfect for breakfast, brunch, or a cozy afternoon treat. The raspberry swirl adds a fruity burst that pairs beautifully with the buttery brioche dough. It may look fancy, but it’s surprisingly simple to make with a little patience and the right method. Plus, it smells absolutely incredible while baking.

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

• Eggs

• Unsalted butter, softened

• Milk (warm)

• Granulated sugar

• Active dry yeast

• Salt

For the Raspberry Swirl:

• Fresh or frozen raspberries

• Granulated sugar

• Cornstarch

• Lemon juice

• Optional: vanilla extract

For Finishing:

• Egg wash (egg + water or milk)

• Optional: coarse sugar or powdered sugar for topping

Directions

Make the Raspberry Filling:

1. I combine raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat.

2. I cook, stirring, until the mixture thickens and becomes jam-like. I let it cool completely before using.

Make the Brioche Dough:

1. I warm the milk and stir in the yeast and a bit of sugar. I let it sit for 5–10 minutes until foamy.

2. In a stand mixer, I combine flour, remaining sugar, salt, and eggs. I add the yeast mixture and knead with the dough hook until mostly combined.

3. I add the softened butter a little at a time, letting it knead into the dough. I mix for about 10 minutes until the dough is smooth and elastic.

4. I place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–2 hours, or until doubled in size.

5. I punch down the dough and place it in the fridge to chill for at least 1 hour (this makes it easier to roll and shape).

Assemble the Loaf:

1. I roll the chilled dough into a rectangle on a floured surface.

2. I spread the raspberry filling evenly over the dough, leaving a small border around the edges.

3. I roll the dough tightly into a log, then slice it lengthwise.

4. I twist the two halves together, cut sides facing up, to create the swirl pattern.

5. I carefully transfer the twist into a greased loaf pan and cover it for a second rise—about 45 minutes.

Bake:

1. I preheat the oven to 350°F.

2. I brush the top with egg wash and sprinkle with coarse sugar (if using).

3. I bake the loaf for 35–40 minutes, until golden brown and cooked through.

4. I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices). It takes around 30 minutes to prep the dough and filling, plus 2–3 hours of rising and 40 minutes of baking. Total time is roughly 4 hours, but most of it is hands-off.

Variations

Sometimes I mix cream cheese into the raspberry filling for a richer swirl, or use other berries like blackberries or blueberries. I’ve also added a little almond extract to the dough for a nutty twist. For a dessert version, I drizzle with a simple glaze made from powdered sugar and milk.

storage/reheating

I store the cooled loaf in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I toast slices gently or warm them in the oven. The loaf also freezes well—just wrap tightly and thaw at room temperature before serving.

FAQs

Can I use store-bought raspberry jam?

Yes. I’ve used high-quality raspberry jam instead of making the filling from scratch. I just spread it in a thin layer to avoid it leaking out.

Why chill the dough before shaping?

Chilling makes the soft brioche dough easier to roll and shape without sticking. It also enhances the flavor and texture.

Can I make this loaf without a stand mixer?

Yes. I knead by hand, though it takes a bit longer. The dough is soft and buttery, so it helps to flour my hands lightly.

What pan should I use?

I use a standard 9×5-inch loaf pan. For a more rustic shape, I bake it on a parchment-lined sheet pan.

Can I use frozen raspberries?

Absolutely. I just thaw them first and follow the same steps for the filling.

Conclusion

Raspberry Swirl Brioche Loaf is the kind of recipe that feels like a treat both to bake and eat. With its soft, buttery layers and vibrant swirl of sweet-tart raspberry, it’s a beautiful, bakery-worthy loaf that’s perfect for sharing—or keeping all to myself. Whether toasted for breakfast or sliced as a snack, it’s always a favorite.