Name: Raspberry Swirl Brioche Loaf
Prep time: 30 min
Cook time: 40 min
Total time: 4 h
Cuisine: French-Inspired
Ingredients: For the brioche dough:; 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 2 1/4 tsp active dry yeast; 3/4 cup warm whole milk; 3 large eggs; 1/2 cup unsalted butter, softened; For the raspberry filling:; 1 1/2 cups fresh or frozen raspberries; 2 tbsp granulated sugar; 1 tbsp lemon juice; 2 tsp cornstarch; 1/2 tsp vanilla extract; For the egg wash:; 1 egg, beaten with 1 tsp water

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This Raspberry Swirl Brioche Loaf is a soft, buttery bread with beautiful raspberry ribbons running through every slice. The light sweetness from the brioche paired with the slightly tart raspberry swirl makes this loaf perfect for breakfast, brunch, or an indulgent snack. It’s a showstopper loaf that looks just as good as it tastes.

Why You’ll Love This Recipe

I love how this brioche loaf combines a fluffy, rich texture with bursts of fruity raspberry flavor. The dough is enriched, meaning it’s soft and buttery, almost like a cross between bread and pastry. The raspberry swirl not only adds color but also a tangy sweetness that balances the rich dough beautifully. It’s versatile too—I’ve served it toasted with a pat of butter, turned it into French toast, and even eaten it straight from the loaf. It’s an impressive bake that’s surprisingly easy to pull off with some patience and care.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Salt
Active dry yeast
Whole milk
Eggs
Unsalted butter, softened
Fresh or frozen raspberries
Lemon juice
Cornstarch
Vanilla extract
Egg (for egg wash)

Directions

I start by activating the yeast in warm milk with a little sugar until it becomes foamy.
In a large mixing bowl, I combine the flour, sugar, and salt, then mix in the yeast mixture and eggs until a dough forms.
I knead in the softened butter gradually until the dough becomes smooth and elastic—this takes some time, but it’s worth it.
I let the dough rise until doubled in size, usually about 1 to 2 hours.
While the dough rises, I prepare the raspberry filling by cooking raspberries, sugar, lemon juice, and cornstarch into a thick jam-like mixture, then let it cool.
Once the dough is ready, I roll it out into a rectangle and spread the raspberry filling over it.
I roll it up tightly, then slice it lengthwise and twist the two halves together to create a swirl effect.
I place the twisted dough into a loaf pan and let it rise again until puffy.
I brush the top with egg wash and bake it in a preheated oven until golden brown and cooked through.
I let it cool before slicing—it’s tough to wait, but it helps the filling set.

Servings and timing

This loaf makes about 10 servings.
Prep time: 30 minutes
Rising time: 2–3 hours
Bake time: 35–40 minutes
Total time: About 4 hours including resting

Variations

I sometimes swap the raspberry for other berries like blueberry or blackberry, depending on what I have on hand.
For a citrus twist, I add a bit of orange or lemon zest to the dough.
If I want a sweeter loaf, I mix some white chocolate chips into the filling.
For a spiced version, I sprinkle a bit of cinnamon into the raspberry filling.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep it soft, I wrap it in foil or plastic wrap.
For reheating, I toast slices lightly or warm them in the microwave for about 10 seconds. If I freeze it, I slice it first so I can reheat one piece at a time.

FAQs

How do I know when the brioche is fully baked?

I check that the top is deep golden and the loaf sounds hollow when tapped. If I want to be sure, I use a thermometer—the internal temp should be around 190°F (88°C).

Can I make the dough ahead of time?

Yes, I often let the dough do its first rise overnight in the fridge. It actually improves the flavor and makes the dough easier to work with the next day.

What if I don’t have fresh raspberries?

Frozen raspberries work just as well. I use them straight from the freezer when making the filling, no need to thaw.

Can I make this without a stand mixer?

I can knead the dough by hand, though it takes longer—around 15 to 20 minutes. The key is to be patient while incorporating the butter fully.

Why did my swirl filling leak out?

Some filling will always escape during baking, but if I spread the filling too close to the edges or don’t seal the roll well, more may leak. I leave a small border and press the seam shut to help prevent this.

Conclusion

Making this Raspberry Swirl Brioche Loaf is a rewarding baking project that delivers in both taste and looks. The soft, buttery crumb and vibrant raspberry swirl make it a favorite of mine for special mornings or sharing with others. Once I made it the first time, it quickly became a staple in my baking rotation.