Raspberry Swirl Brioche Loaf Recipe

This Raspberry Swirl Brioche Loaf is a soft, buttery bread with a vibrant raspberry swirl running through every slice. It’s the kind of recipe I turn to when I want something beautiful and bakery-worthy right out of my kitchen. The tender brioche dough is rich and slightly sweet, making it the perfect partner for the bright, slightly tart raspberry filling. Whether I serve it for brunch, dessert, or a cozy afternoon treat, this loaf never disappoints.

Why You’ll Love This Recipe

I love how this brioche loaf is both stunning to look at and absolutely delicious. The dough is silky and rich thanks to the eggs and butter, and the homemade raspberry swirl adds a fruity punch that cuts through the richness perfectly. It’s not overly sweet, so it works just as well with coffee in the morning as it does with a scoop of ice cream in the evening. Plus, the process of making the swirl is fun and makes the final presentation really impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brioche dough:
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup whole milk, lukewarm
• 10 tbsp unsalted butter, softened and cut into pieces

For the raspberry swirl:
• 1 1/2 cups fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 2 tsp cornstarch mixed with 1 tbsp water (slurry)

Optional glaze (for finishing):
• 1/2 cup powdered sugar
• 1–2 tsp milk or lemon juice, for desired consistency

Directions

1. I start by making the raspberry filling: In a saucepan over medium heat, I cook the raspberries, sugar, and lemon juice until the berries break down. I stir in the cornstarch slurry and cook for another minute until thickened, then let it cool completely.

2. For the brioche dough, I whisk together flour, sugar, yeast, and salt in the bowl of a stand mixer. I add the eggs and lukewarm milk, then knead using the dough hook until it starts to come together.

3. With the mixer running, I gradually add the softened butter, one piece at a time, allowing it to fully incorporate before adding more. I knead the dough for 8–10 minutes until it’s smooth and elastic.

4. I transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

5. Once risen, I punch down the dough and roll it out into a rectangle about 10×14 inches on a lightly floured surface.

6. I spread the cooled raspberry filling evenly over the surface, leaving a small border. Then I roll it up tightly from the short side to form a log.

7. I slice the log lengthwise down the middle to expose the swirl, then twist the two halves together, keeping the cut sides facing up.

8. I carefully place the twisted dough into a greased 9×5-inch loaf pan, cover it lightly, and let it rise for another 45 minutes to 1 hour.

9. I preheat the oven to 350°F (175°C) and bake the loaf for 35–40 minutes, or until golden brown and cooked through.

10. Once out of the oven, I let it cool slightly before drizzling with the optional glaze.

Servings and timing

This loaf makes about 8 to 10 slices. It takes roughly 30 minutes to prep (not including rising time), plus 35–40 minutes to bake. From start to finish, I plan on about 4 to 5 hours including rising and cooling time.

Variations

Sometimes I switch up the filling with blackberry or blueberry jam for a different twist. I’ve also added a layer of sweetened cream cheese before the fruit for a richer version. Around the holidays, I’ll toss in a pinch of cinnamon or cardamom to the dough for extra warmth. And if I want to simplify things, I use high-quality raspberry preserves instead of making my own filling.

storage/reheating

I store any leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I toast individual slices or warm them in the microwave for about 10–15 seconds. This loaf also freezes beautifully—just wrap it tightly and thaw at room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often let the dough do its first rise in the fridge overnight. It actually makes it easier to work with when rolling and shaping the next day.

Can I use jam instead of homemade raspberry filling?

Absolutely. If I’m short on time, I go for a thick, high-quality raspberry jam—just make sure it’s not too runny so it doesn’t leak out during baking.

My loaf browned too quickly—what can I do?

If the top is browning too fast, I tent it loosely with foil during the last 15–20 minutes of baking to keep it from getting too dark.

Can I knead the dough by hand?

Yes, but it takes effort. Since brioche dough is quite rich and sticky, I prefer using a stand mixer, but with patience, I’ve made it by hand as well.

Is this bread more like dessert or breakfast?

Both! I’ve had it with coffee in the morning, and I’ve also served slices with a scoop of vanilla ice cream for dessert. It walks the line perfectly.

Conclusion

This Raspberry Swirl Brioche Loaf is a celebration of texture, flavor, and color. With its soft, buttery layers and bursts of bright raspberry, it’s the kind of bake that looks as good as it tastes. I love how versatile it is—elegant enough for guests, but simple enough for a weekend treat. If I’m looking to impress or just indulge, this loaf always hits the mark.