Raspberry Swirl Brioche Loaf Recipe – Buttery, Fluffy, & Swirled with Sweet Raspberry for Breakfast or Dessert

🎉 Introduction

If you’re looking for the ultimate baking project to impress everyone at brunch, breakfast, or even dessert, this Raspberry Swirl Brioche Loaf is a dream come true. Buttery, fluffy brioche dough is rolled up with sweet, tangy raspberry filling, then baked into a gorgeous marbled loaf with ribbons of ruby-red fruit.

Perfect warm from the oven, toasted with butter, or served as a show-stopping dessert, this brioche loaf is soft, rich, and full of bright berry flavor. Plus, it’s a recipe that’s as fun to make as it is delicious to eat!

🧰 Equipment Needed

• Stand mixer with dough hook
• Large mixing bowl
• Rolling pin
• Small saucepan
• Rubber spatula
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper
• Plastic wrap
• Pastry brush
• Sharp knife

🛒 Ingredients

For the Brioche Dough

• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ tsp instant yeast (1 packet)
• 1 tsp salt
• 4 large eggs, room temperature
• ½ cup warm milk (100–110°F)
• ½ cup unsalted butter, softened and cut into pieces

For the Raspberry Swirl

• 1½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 2 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For Egg Wash

• 1 egg
• 1 tbsp milk

👩‍🍳 Directions

Step 1. Make the Brioche Dough

• In the bowl of a stand mixer, combine 3 cups flour, ¼ cup sugar, 2¼ tsp yeast, and 1 tsp salt.
• Add 4 eggs and ½ cup warm milk.
• Mix with dough hook on medium speed for 5 minutes until dough comes together.
• With mixer on low, add butter a few pieces at a time until fully incorporated.
• Increase speed to medium and knead 8–10 minutes until dough is smooth and elastic.

Step 2. First Rise

• Transfer dough to a lightly greased bowl.
• Cover with plastic wrap and let rise in a warm place until doubled, about 1½–2 hours.

Step 3. Make the Raspberry Swirl Filling

• In a small saucepan over medium heat, combine:
  • 1½ cups raspberries
  • ¼ cup sugar
  • 2 tsp lemon juice
• Stir until berries break down and mixture starts to bubble.
• Stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook 1–2 minutes until thickened.
• Remove from heat and cool completely.

Step 4. Shape the Brioche

• On a lightly floured surface, roll dough into a 12×16-inch rectangle.
• Spread cooled raspberry filling evenly over dough, leaving ½-inch border around edges.

Step 5. Roll & Twist the Loaf

• Starting on a long side, roll dough into a tight log.
• Slice log in half lengthwise to expose swirls.
• Twist halves together, keeping cut sides facing up, and pinch ends to seal.

Step 6. Second Rise

• Line a 9×5-inch loaf pan with parchment.
• Carefully transfer twisted dough into prepared pan.
• Cover loosely with plastic wrap and let rise 45–60 minutes until puffy.

Step 7. Bake the Brioche

• Preheat oven to 350°F (175°C).
• Whisk 1 egg with 1 tbsp milk and brush over loaf.
• Bake for 40–50 minutes until deep golden brown and center reaches 190°F.
• Tent with foil if top browns too quickly.

Step 8. Cool & Serve

• Cool loaf in pan 10 minutes.
• Transfer to wire rack to cool completely.
• Slice and enjoy warm or at room temperature.

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep time: 30 minutes
• First rise: 1½–2 hours
• Second rise: 1 hour
• Bake time: 45 minutes
• Total time: ~4½ hours

🧊 Storage & Reheating

• Room temperature: Store wrapped up to 3 days.
• Refrigerator: Store up to 5 days; reheat slices in toaster or oven.
• Freezer: Freeze whole loaf or slices wrapped tightly for up to 2 months; thaw at room temp.

🥄 Variations

• Chocolate Raspberry: Add ½ cup mini chocolate chips to raspberry filling.
• Cinnamon Swirl: Replace raspberry with cinnamon sugar spread for a breakfast loaf.
• Nutty Twist: Sprinkle ½ cup chopped pecans or almonds before rolling.
• Blueberry Brioche: Swap raspberries for blueberries or mixed berries.
• Glaze: Drizzle cooled loaf with simple icing (1 cup powdered sugar + 2 tbsp milk).

❓ 10 FAQs

1. Can I use store-bought raspberry jam?
Yes—use ¾ cup thick jam instead of homemade filling.

2. Why did my brioche dough not rise?
Your yeast may be expired or liquid too hot; always use fresh yeast and milk around 100°F.

3. Can I make this without a stand mixer?
Yes—knead by hand, but it will take longer and be sticky.

4. Can I use bread flour?
Yes—bread flour gives a chewier texture but still delicious.

5. Can I make it ahead?
You can shape loaf and refrigerate overnight before second rise; bake next day.

6. Can I use frozen raspberries?
Yes—no need to thaw, just cook filling a minute longer.

7. How do I get neat swirls?
Roll dough tightly and cut cleanly with a sharp knife.

8. Is this recipe sweet?
It’s lightly sweet—perfect for breakfast or dessert.

9. Can I bake in a bundt pan?
Yes—place twisted loaf into a greased bundt, adjusting bake time as needed.

10. Can kids help?
Yes—kids love spreading filling and twisting dough!

🏁 Conclusion

This Raspberry Swirl Brioche Loaf is buttery, fluffy, and layered with sweet-tart raspberry goodness—perfect for a special breakfast, afternoon snack, or an elegant dessert. With a tender crumb and eye-catching swirls, it’s a stunning addition to any table and a baking project you’ll love!

Adam

Raspberry Swirl Brioche Loaf Recipe – Buttery, Fluffy, & Swirled with Sweet Raspberry for Breakfast or Dessert

If you’re looking for the ultimate baking project to impress everyone at brunch, breakfast, or even dessert, this Raspberry Swirl Brioche Loaf is a dream come true. Buttery, fluffy brioche dough is rolled up with sweet, tangy raspberry filling, then baked into a gorgeous marbled loaf with ribbons of ruby-red fruit. Perfect warm from the oven, toasted with butter, or served as a show-stopping dessert, this brioche loaf is soft, rich, and full of bright berry flavor. Plus, it’s a recipe that’s as fun to make as it is delicious to eat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Bake & Second rise & First rise time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Brioche Dough

• 3 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ tsp instant yeast 1 packet
• 1 tsp salt
• 4 large eggs room temperature
• ½ cup warm milk 100–110°F
• ½ cup unsalted butter softened and cut into pieces

For the Raspberry Swirl

• 1½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 2 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water

For Egg Wash

• 1 egg
• 1 tbsp milk

Equipment

• Stand mixer with dough hook
• Large mixing bowl
• Rolling Pin
• Small saucepan
• Rubber spatula
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper
• Plastic wrap
• Pastry brush
• Sharp knife

Method

 

Step 1. Make the Brioche Dough

1. In the bowl of a stand mixer, combine 3 cups flour, ¼ cup sugar, 2¼ tsp yeast, and 1 tsp salt.
2. Add 4 eggs and ½ cup warm milk.
3. Mix with dough hook on medium speed for 5 minutes until dough comes together.
4. With mixer on low, add butter a few pieces at a time until fully incorporated.
5. Increase speed to medium and knead 8–10 minutes until dough is smooth and elastic.

Step 2. First Rise

1. Transfer dough to a lightly greased bowl.
2. Cover with plastic wrap and let rise in a warm place until doubled, about 1½–2 hours.

Step 3. Make the Raspberry Swirl Filling

1. In a small saucepan over medium heat, combine:
2. 1½ cups raspberries
3. ¼ cup sugar
4. 2 tsp lemon juice
5. Stir until berries break down and mixture starts to bubble.
6. Stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook 1–2 minutes until thickened.
7. Remove from heat and cool completely.

Step 4. Shape the Brioche

1. On a lightly floured surface, roll dough into a 12×16-inch rectangle.
2. Spread cooled raspberry filling evenly over dough, leaving ½-inch border around edges.

Step 5. Roll & Twist the Loaf

1. Starting on a long side, roll dough into a tight log.
2. Slice log in half lengthwise to expose swirls.
3. Twist halves together, keeping cut sides facing up, and pinch ends to seal.

Step 6. Second Rise

1. Line a 9×5-inch loaf pan with parchment.
2. Carefully transfer twisted dough into prepared pan.
3. Cover loosely with plastic wrap and let rise 45–60 minutes until puffy.

Step 7. Bake the Brioche

1. Preheat oven to 350°F (175°C).
2. Whisk 1 egg with 1 tbsp milk and brush over loaf.
3. Bake for 40–50 minutes until deep golden brown and center reaches 190°F.
4. Tent with foil if top browns too quickly.

Step 8. Cool & Serve

1. Cool loaf in pan 10 minutes.
2. Transfer to wire rack to cool completely.
3. Slice and enjoy warm or at room temperature.

Notes

🧊 Storage & Reheating
Room temperature: Store wrapped up to 3 days.

Refrigerator: Store up to 5 days; reheat slices in toaster or oven.

Freezer: Freeze whole loaf or slices wrapped tightly for up to 2 months; thaw at room temp.

🥄 Variations
Chocolate Raspberry: Add ½ cup mini chocolate chips to raspberry filling.

Cinnamon Swirl: Replace raspberry with cinnamon sugar spread for a breakfast loaf.

Nutty Twist: Sprinkle ½ cup chopped pecans or almonds before rolling.

Blueberry Brioche: Swap raspberries for blueberries or mixed berries.

Glaze: Drizzle cooled loaf with simple icing (1 cup powdered sugar + 2 tbsp milk).

❓ 10 FAQs
1. Can I use store-bought raspberry jam?
Yes—use ¾ cup thick jam instead of homemade filling.

2. Why did my brioche dough not rise?
Your yeast may be expired or liquid too hot; always use fresh yeast and milk around 100°F.

3. Can I make this without a stand mixer?
Yes—knead by hand, but it will take longer and be sticky.

4. Can I use bread flour?
Yes—bread flour gives a chewier texture but still delicious.

5. Can I make it ahead?
You can shape loaf and refrigerate overnight before second rise; bake next day.

6. Can I use frozen raspberries?
Yes—no need to thaw, just cook filling a minute longer.

7. How do I get neat swirls?
Roll dough tightly and cut cleanly with a sharp knife.

8. Is this recipe sweet?
It’s lightly sweet—perfect for breakfast or dessert.

9. Can I bake in a bundt pan?
Yes—place twisted loaf into a greased bundt, adjusting bake time as needed.

10. Can kids help?
Yes—kids love spreading filling and twisting dough!

🏁 Conclusion
This Raspberry Swirl Brioche Loaf is buttery, fluffy, and layered with sweet-tart raspberry goodness—perfect for a special breakfast, afternoon snack, or an elegant dessert. With a tender crumb and eye-catching swirls, it’s a stunning addition to any table and a baking project you’ll love!