First, thank you for being here—whether you’re a longtime reader or someone who just stumbled upon this sweet little corner of the internet. Your presence truly warms my heart. Today, I’m sharing a recipe that feels like a cozy hug in bread form: Raspberry Swirl Brioche Loaf.
This loaf is buttery, soft, and enriched like a classic brioche, but with a gorgeous ruby-red swirl of raspberry jam running through each tender slice. It’s one of those bakes that looks impressive (hello, bakery vibes!) but is absolutely doable at home—and I’ll walk you through every step.
Want the recipe straight to your inbox? Sign up to subscribe and get delicious inspiration like this delivered right to you!
Why You’ll Love This Raspberry Swirl Brioche
This isn’t just a bread—it’s a showstopper. But more importantly, it’s got that irresistible contrast between rich, buttery dough and bright, tart raspberry. It’s lightly sweet, wonderfully fluffy, and makes your kitchen smell like a dream. And it’s anything but boring!!
The loaf slices beautifully, toasts like a dream, and makes mornings feel extra special—even if all you’ve got is five quiet minutes and a hot cup of coffee.
What Does It Taste Like?
Imagine the luxurious texture of a croissant—tender, airy, and just slightly chewy—swirled with the tangy brightness of raspberry jam. Every bite is a marriage of buttery richness and fruity zing, with just a whisper of sugar on top for sparkle.
Benefits of This Recipe
- Versatile – Breakfast, brunch, or dessert.
- Freezer-friendly – Bake one, freeze one.
- Customizable – Use any jam or even a chocolate spread.
- Showstopper factor – It looks as good as it tastes!
Ingredients
For the dough:
- 3 1/4 cups (400g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 4 large eggs, room temperature
- 1/2 cup (120ml) whole milk, lukewarm
- 10 tbsp (140g) unsalted butter, softened
For the filling:
- 1/2 cup (150g) raspberry jam (seedless or regular)
- 1 tbsp cornstarch (optional, helps thicken)
- 1 egg (for egg wash)
- 1 tbsp sugar (for topping)
Tools You’ll Need
- Stand mixer with dough hook (or strong arms and patience!)
- Loaf pan (9×5-inch works best)
- Rolling pin
- Sharp knife or bench scraper
- Pastry brush
Additions and Substitutions
- Jam – Try strawberry, blackberry, or apricot.
- Nutella – For a richer, chocolate-hazelnut twist.
- Lemon zest – Add to dough or filling for citrus brightness.
- Dairy-free – Substitute milk and butter with plant-based alternatives.
How to Make Raspberry Swirl Brioche
Step 1: Make the Dough
In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add eggs and milk. Mix on low until combined, then increase to medium speed. Add butter one tablespoon at a time, mixing fully before the next. Knead 10–12 minutes until dough is smooth and elastic.
Step 2: First Rise
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
Step 3: Shape and Fill
Punch down the dough and roll into a large rectangle (about 10×16 inches). Spread raspberry jam evenly, leaving a 1/2-inch border. Roll the dough tightly into a log from the long side. Slice the log lengthwise and twist the two halves together, keeping the cut sides up. Tuck into your greased loaf pan.
Step 4: Second Rise
Cover loosely and let rise for 45–60 minutes, until puffy.
Step 5: Bake
Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle with sugar. Bake 35–40 minutes, until golden and cooked through (190°F internal temp).
Step 6: Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice when warm or at room temperature!
What to Serve With This Brioche
- A steaming mug of coffee or chai
- Fresh berries and cream
- Vanilla yogurt and honey drizzle
- Or… just warm, with butter. Absolute heaven.
Tips for Perfect Brioche Every Time
- Use room-temperature eggs and butter for easier mixing.
- Don’t rush the rise—brioche needs time to develop flavor.
- Jam too runny? Simmer with cornstarch to thicken before spreading.
- Chill the shaped loaf 15 minutes before slicing to make braiding easier.
Storage Instructions
Room temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Toast straight from frozen!
General Information
This is a rich, yeasted bread that’s slightly sweet and beautifully soft, thanks to the high butter and egg content. Perfect for holidays, weekend baking, or gifting!
Frequently Asked Questions
Can I make this without a stand mixer?
Yes! It will take longer to knead by hand (about 15 minutes), but it’s doable.
Can I use fresh raspberries instead of jam?
You can, but mash them with sugar and cook slightly to reduce the liquid content first.
Can I make this overnight?
Absolutely. Chill the dough after the first rise and shape it the next day.
Conclusion
If you’re craving a bake that feels special but doesn’t require bakery-level skills, this Raspberry Swirl Brioche Loaf is your new best friend. The soft, rich dough with that vibrant swirl of jam is just the kind of comfort we all need more of. It’s beautiful, it’s homemade, and it’s everything a good bake should be.
Looking for more fruit-filled bakes? Don’t miss my Peach Cobbler Muffins or Rustic Peach Galette—both reader favorites!
Share the Love
If you bake this Raspberry Swirl Brioche, please leave a review below and share your photos with us on Pinterest! I love seeing your creations.
Nutritional Information (per slice – approx. 10 slices per loaf)
- Calories: 290
- Carbs: 34g
- Protein: 6g
- Fat: 14g
- Sugar: 9g
- Fiber: 1g
Happy baking, friends!
Print
Raspberry Swirl Brioche Loaf
Description
A soft, buttery brioche loaf braided with vibrant raspberry jam swirls. This homemade showstopper is perfect for breakfast, brunch, or a cozy afternoon treat. It’s freezer-friendly, customizable, and makes your kitchen smell like a bakery!
Ingredients
- For the Dough:
- 3 1/4 cups 400g all-purpose flour
- 1/4 cup 50g granulated sugar
- 1 packet (2 1/4 tsp active dry yeast)
- 1 tsp salt
- 4 large eggs (room temperature)
- 1/2 cup 120ml whole milk, lukewarm
- 10 tbsp 140g unsalted butter, softened
- For the Filling:
- 1/2 cup 150g raspberry jam (seedless or regular)
- 1 tbsp cornstarch (optional, helps thicken jam if runny)
- 1 egg (for egg wash)
- 1 tbsp granulated sugar (for topping)
Instructions
- Prepare the Dough
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add in the eggs and warm milk. Mix on low until a rough dough forms, then increase to medium speed. Add butter, one tablespoon at a time, until fully incorporated. Continue kneading for 10–12 minutes, until the dough is smooth and elastic.
- Let It Rise
- Place dough in a lightly greased bowl. Cover and let rise in a warm spot for 1–2 hours or until doubled in size.
- Roll and Fill
- Punch down dough. Roll out into a 10×16-inch rectangle on a lightly floured surface. Spread jam evenly over the surface, leaving a 1/2-inch border. (If using cornstarch, mix it into the jam before spreading.)
- Shape the Loaf
- Tightly roll the dough into a log from the long side. Use a sharp knife to slice the log lengthwise. Twist the two halves together with the cut sides facing up. Gently place into a greased 9×5-inch loaf pan.
- Second Rise
- Cover loosely and let rise for 45–60 minutes, until the loaf looks puffy.
- Bake
- Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle with sugar. Bake for 35–40 minutes, or until golden brown and cooked through (internal temp should be 190°F).
- Cool and Enjoy
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
You can swap raspberry jam with strawberry, blackberry, or apricot.
Add a bit of lemon zest to the dough for a citrusy twist.
For a dairy-free version, use plant-based milk and butter substitutes.
Store leftovers at room temperature for up to 3 days in an airtight container, or freeze slices for up to 2 months.
Toast slices for a next-level breakfast with butter or cream cheese!
