Introduction

This Raspberry Swirl Brioche Loaf is a delightful combination of rich, buttery brioche dough and sweet, tangy raspberry filling. With its soft texture and beautiful swirl pattern, it’s perfect for breakfast or an afternoon treat. The optional lemon glaze adds a bright, refreshing finish that makes every bite irresistible.

A thick slice of bread roll with a shiny golden-brown crust sits on a glossy white plate. The inside shows soft, light beige dough twisted into about four visible layers, filled with bright, deep red jam that swirls through each layer smoothly. The top has a light dusting of powdered sugar, and the texture of the dough looks fluffy and tender. The plate is set against a white marbled surface which contrasts with the warm tones of the bread and jam. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour
1 packet (2 ¼ 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, at room temperature
1 tsp vanilla extract
1 tsp lemon zest (optional, for a bright flavor)
1 cup raspberry preserves or jam
1 tbsp cornstarch (to thicken the jam)
2 tbsp water
1 tbsp butter, melted (for brushing)
¾ cup powdered sugar
1-2 tbsp lemon juice (for a tangy finish)
1 tbsp milk or cream

Instructions

Step 1: Activate the yeast by mixing warm milk with a pinch of sugar and sprinkling the yeast on top. Let it sit for 5-10 minutes until frothy.
Step 2: In a large bowl, whisk together the flour, sugar, and salt.
Step 3: Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Stir until a rough dough forms.
Step 4: Transfer the dough to a floured surface and knead for 10-12 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Step 5: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Step 6: While the dough rises, mix raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until slightly thickened, then cool.
Step 7: Punch down the risen dough and roll it out into a 10×15 inch rectangle.
Step 8: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
Step 9: Roll the dough tightly from the long side into a log. Slice the log lengthwise to expose the filling and twist the two halves together, cut sides up.
Step 10: Transfer the twisted dough to a greased 9×5-inch loaf pan. Cover and let rise for 30-40 minutes.
Step 11: Preheat the oven to 350°F (175°C).
Step 12: Brush the loaf with melted butter and bake for 35-40 minutes until golden brown. Cover with foil if browning too quickly during the last 10 minutes.
Step 13: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 14: For the glaze, whisk powdered sugar, lemon juice, and milk in a small bowl. Drizzle over the cooled loaf for a tangy finish.

Tips & Variations

For a different flavor twist, try swapping raspberry preserves with strawberry or apricot jam.
If you prefer a less sweet bread, reduce the sugar in the dough by a tablespoon.
Adding a teaspoon of cardamom or cinnamon to the dough can introduce warm spice notes.
Make sure the milk is warm, not hot, to properly activate the yeast.
Brush with egg wash instead of butter before baking for a shiny crust.

Storage

Store the brioche loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped well for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven.

How to Serve

A thick slice of swirled bread with three visible layers inside; the outer layer is light golden brown with a slightly shiny, glazed texture, while two inner layers show soft, fluffy cream-colored bread interspersed with a deep red jam spread in thick, even swirls. The slice rests on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry jam for the filling?

Yes, frozen jam works fine. Just thaw it completely before mixing with cornstarch and heating to thicken.

How do I know when the dough has risen enough?

The dough should roughly double in size and appear puffed and airy. Pressing gently with a fingertip should leave a slight indentation.