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Raspberry Swirl Brioche Loaf Recipe

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This Raspberry Swirl Brioche Loaf is a rich, buttery bread with a vibrant raspberry swirl. Perfect for brunch, dessert, or an afternoon treat, it combines the tender texture of brioche with a fruity, slightly tart filling for a stunning and delicious bake.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 to 5 hours (including rising and cooling)
  • Yield: 8 to 10 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Make the raspberry filling: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down. Stir in cornstarch slurry and cook until thickened. Let cool completely.
  2. In a stand mixer bowl, whisk together flour, sugar, yeast, and salt. Add eggs and lukewarm milk and mix with dough hook until a dough forms.
  3. Gradually add butter, one piece at a time, mixing until fully incorporated. Knead for 8–10 minutes until dough is smooth and elastic.
  4. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled.
  5. Punch down dough and roll out to a 10×14-inch rectangle on a floured surface. Spread cooled raspberry filling over the dough, leaving a small border.
  6. Roll up tightly from the short side into a log. Slice log lengthwise and twist the two halves together with cut sides facing up.
  7. Place twisted dough in a greased 9×5-inch loaf pan. Cover and let rise again for 45 minutes to 1 hour.
  8. Preheat oven to 350°F (175°C). Bake loaf for 35–40 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
  9. Let cool slightly, then drizzle with optional glaze. Cool completely before slicing.

Notes

  • Substitute with high-quality raspberry jam for convenience.
  • Add a layer of sweetened cream cheese before the raspberry swirl for richness.
  • Spice up the dough with cinnamon or cardamom for extra warmth.
  • Freeze leftovers tightly wrapped; thaw at room temp before serving.

Nutrition

Find it online: https://elladishes.com/raspberry-swirl-brioche-loaf-recipe/