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Raspberry Swirl Brioche Loaf Recipe

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★★★★★

4.8 from 140 reviews

This Raspberry Swirl Brioche Loaf is a soft, buttery bread enriched with eggs and vanilla, filled with a luscious homemade raspberry jam swirl, and finished with a tangy lemon glaze. Perfect for breakfast or an elegant tea-time treat, the tender brioche pairs beautifully with the vibrant raspberry filling and zesty glaze.

Ingredients

Scale

Dough 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)

Raspberry Filling

  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch
  • 2 tbsp water

For Baking and Glazing

  • 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

  1. Activate the yeast: In a small bowl, combine warm milk with a pinch of sugar and sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
  3. Combine wet and dry ingredients: Add the frothy yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Transfer the dough onto a floured surface and knead for 10-12 minutes until smooth and elastic. Add small amounts of flour if the dough feels sticky.
  5. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  6. Prepare raspberry filling: While the dough rises, combine raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low heat, stirring occasionally until the mixture thickens slightly. Remove from heat and let cool.
  7. Shape the loaf: Punch down the risen dough and roll it out into a 10×15 inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around edges.
  8. Roll and twist: Starting from the long side, roll the dough tightly into a log. Slice the log lengthwise down the center to expose jam layers, then twist the two halves together keeping the cut sides facing up.
  9. Second rise: Place the twisted dough into a greased 9×5-inch loaf pan. Cover loosely and let it rise again for 30-40 minutes until slightly puffed.
  10. Preheat oven: Preheat your oven to 350°F (175°C) while the dough is rising.
  11. Bake the loaf: Brush the top of the loaf with melted butter. Bake for 35-40 minutes until golden brown. If the loaf starts browning too quickly, tent with aluminum foil for the last 10 minutes.
  12. Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  13. Prepare and add glaze (optional): Mix powdered sugar, lemon juice, and milk or cream in a bowl until smooth. Drizzle this glaze over the cooled brioche loaf for a bright, sweet finish.

Notes

  • Ensure the milk used to activate yeast is warm but not hot, around 110°F, to avoid killing the yeast.
  • Kneading develops gluten and gives the brioche its characteristic soft yet structured crumb.
  • Letting the dough rise in a warm draft-free location helps the yeast to work effectively.
  • The cornstarch thickening step in the raspberry filling prevents it from making the dough soggy.
  • Adjust the amount of lemon juice in the glaze to your taste preference for sweetness versus tanginess.
  • The glaze is optional but adds a lovely finishing touch if you want a sweeter and slightly tangy crust.
  • For easier slicing, allow the brioche to cool completely before cutting.

Keywords: brioche, raspberry loaf, raspberry swirl, sweet bread, breakfast bread, homemade brioche, fruit jam bread

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