Go Back

Raspberry Swirl Brioche Loaf

A golden, buttery brioche loaf filled with vibrant raspberry, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the brioche dough
  • 4 cups All-purpose flour Plus more for dusting
  • 1/4 cup Sugar For sweetness in dough
  • 1 teaspoon Salt Enhances flavors
  • 5 large Eggs Room temperature
  • 1/2 cup Milk Warm, to activate yeast
  • 1/2 cup Unsalted butter Melted, for richness
  • 2 teaspoons Active dry yeast Ensure it's fresh
For the raspberry filling
  • 2 cups Raspberries Fresh or frozen, cooked down slightly
  • 1/4 cup Sugar To sweeten the filling
  • 1 tablespoon Lemon juice For tanginess
  • 1 tablespoon Cornstarch To thicken the filling

Method
 

Prepare the Dough
  1. In a large bowl, combine flour, sugar, and salt.
  2. In another bowl, mix warm milk with yeast and allow it to activate for about 5 minutes.
  3. Add eggs and melted butter to the yeast mixture and mix well.
  4. Gradually combine the wet and dry ingredients, mixing until a dough forms.
  5. Knead dough until smooth and elastic, about 10 minutes.
  6. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Prepare the Raspberry Filling
  1. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
  2. Cook over medium heat until raspberries break down and the mixture thickens slightly.
  3. Remove from heat and let it cool.
Form the Loaf
  1. Roll the dough out into a large rectangle.
  2. Spread the cooled raspberry filling evenly over the dough, leaving a border.
  3. Roll the dough tightly from the long side to form a log.
  4. Slice the log in half lengthwise and twist the two halves together.
Proof and Bake
  1. Place the twisted loaf in a greased loaf pan and cover to rise until puffy.
  2. Preheat the oven to 350°F (175°C).
  3. Brush the loaf with an egg wash and bake for about 30 minutes or until golden brown.
  4. Allow to cool slightly before slicing.

Notes

Store the brioche in an airtight container at room temperature. For longer storage, slice and freeze. Enjoy warm or toasted with butter or jam.