Introduction

This Raspberry Swirl Brioche Loaf combines the rich, buttery texture of brioche with a vibrant raspberry filling. It’s perfect for breakfast, brunch, or an indulgent snack with tea. The tangy glaze adds a lovely finishing touch to this eye-catching loaf.

A thick slice of rolled pastry with two visible layers: a golden-brown baked dough exterior with a soft, light yellow inside and a rich, dark red berry jam swirl inside creating a spiral pattern. The pastry is dusted lightly with powdered sugar on top. The slice sits centered on a white plate with a shiny smooth finish, placed on a white marbled surface. The image has a close-up focus, showing the moist texture of the jam and the soft crumb of the dough. 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, then sprinkle 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. Add the yeast mixture, softened butter, eggs, vanilla, and lemon zest if using. Stir until a rough dough forms.
Step 3: Knead the dough on a floured surface for 10-12 minutes until smooth and elastic, adding flour if it’s too sticky.
Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
Step 5: While the dough rises, combine raspberry jam, cornstarch, and water in a small saucepan. Heat on medium-low until thickened, then cool.
Step 6: Punch down the risen dough and roll it out into a 10×15 inch rectangle. Spread the cooled raspberry filling evenly, leaving a ½-inch border.
Step 7: Roll the dough tightly from the long side into a log. Slice the log in half lengthwise to expose layers, then twist the halves together with the cut sides up.
Step 8: Transfer the twisted dough into a greased 9×5 inch loaf pan. Cover and let rise for 30-40 minutes.
Step 9: Preheat the oven to 350°F (175°C). Brush the loaf with melted butter.
Step 10: Bake for 35-40 minutes until golden brown, covering with foil if browning too quickly in the last 10 minutes.
Step 11: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 12: For the glaze, whisk powdered sugar, lemon juice, and milk together. Drizzle over the cooled loaf for a tangy-sweet finish.

Tips & Variations

For a richer flavor, try substituting half the all-purpose flour with bread flour.
If fresh raspberries are in season, gently mash them into the jam for extra texture.
No lemon zest? Orange zest works beautifully as a substitute.
Use store-bought raspberry preserves for convenience or homemade jam for a personal touch.

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 in plastic and foil for up to 3 months. To reheat, thaw at room temperature and warm briefly in the oven at 300°F (150°C) for 5-10 minutes.

How to Serve

A sliced loaf of swirled bread with a golden brown crust and a light dusting of powdered sugar on top sits on a white plate. Inside, the bread has three visible layers: the outer and inner layers are soft, fluffy, and creamy beige, while the middle layer is a thick, shiny, deep red jam swirl that winds through the bread in a spiral pattern. The texture of the bread looks tender and moist, contrasting with the smoothness of the jam. The white plate is 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 make the dough without a stand mixer?

Absolutely. You can mix and knead the dough by hand on a clean floured surface. It may take a bit more effort, but the texture will be just as good.

What if the raspberry filling is too runny?

Thickening the jam with cornstarch, as in the recipe, helps prevent it from leaking. If still too runny, add a bit more cornstarch when heating the jam until it reaches a spreadable consistency.