Description
A soft, buttery, and slightly sweet Raspberry Swirl Brioche Loaf, braided and swirled with rich raspberry jam, finished with a light lemon glaze. Perfect for breakfast, brunch, or dessert, this showstopping loaf delivers a tender crumb, beautiful swirl pattern, and bakery-quality flavor right from your kitchen.
Ingredients
For the Brioche Dough:
-
3¼ cups all-purpose flour
-
1 packet (2¼ tsp) active dry yeast
-
¼ cup granulated sugar
-
½ tsp salt
-
½ cup warm milk (about 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 jam or preserves
-
1 tbsp cornstarch
-
2 tbsp water
For the Topping & Glaze (Optional):
-
1 tbsp melted butter (for brushing)
-
¾ cup powdered sugar
-
1–2 tbsp lemon juice
-
1 tbsp milk or cream
Instructions
• In a small bowl, mix warm milk with a pinch of sugar.
• Sprinkle yeast over and let sit 5–10 mins until foamy.
• In a large bowl, whisk flour, sugar, and salt.
• Add yeast mixture, butter, eggs, vanilla, and lemon zest.
• Stir until dough forms, then knead on a floured surface for 10–12 mins until smooth and elastic.
• Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
• In a saucepan, mix raspberry jam, cornstarch, and water.
• Cook over medium-low heat, stirring constantly, until thickened slightly.
• Let cool completely.
• Punch down the dough and roll into a 10×15-inch rectangle.
• Spread the cooled raspberry filling evenly, leaving a ½-inch border.
• Roll tightly from the long edge to form a log.
• Slice the log lengthwise, exposing the swirl, and twist both halves with the cut side up.
• Place the braid in a greased 9×5-inch loaf pan. Cover and let rise 30–40 minutes.
• Preheat oven to 350°F (175°C).
• Brush the loaf with melted butter.
• Bake for 35–40 minutes, covering with foil after 25 minutes if browning too quickly.
• Cool in the pan for 10 minutes, then transfer to a wire rack.
• Whisk powdered sugar, lemon juice, and milk to make a smooth glaze.
• Drizzle over the cooled loaf and allow to set before slicing.
Notes
-
Jam Tip: For a bold swirl without bleed-through, ensure your raspberry filling is fully cooled before spreading.
-
Flour Substitute: Bread flour can be used for a chewier texture.
-
Dough Rise Tip: A warm, draft-free area like a turned-off oven with the light on is ideal for dough rising.
-
Freezing: The baked loaf freezes well. Slice before freezing and reheat slices in the toaster oven.
- Prep Time: 2 hours (including dough rise & shaping)
- Cook Time: 40 minutes
- Category: Breads, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55mg
Keywords: raspberry swirl brioche loaf, raspberry bread, brioche loaf recipe, raspberry breakfast bread, homemade brioche swirl, sweet brunch loaf, brioche with jam