Raspberry Swirl Brioche Loaf
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!
Equipment
- Stand mixer with dough hook (or mixing bowl and strong arms!)
- Rolling Pin
- Loaf pan (9x5 inch)
- Sharp knife or bench scraper
- Pastry brush
- Mixing bowls
- Measuring cups and spoons
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 10x16-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 9x5-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!