Description

This Raspberry Swirl Brioche Loaf combines the rich, buttery texture of classic brioche with a vibrant, sweet-tart raspberry filling. The dough is enriched with eggs and butter for a tender crumb and is beautifully twisted to showcase the fruity swirl inside. Optionally topped with a zesty lemon glaze, this loaf is perfect for breakfast, brunch, or a delightful sweet snack.

Ingredients

Scale

For the Brioche Dough:

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 the Raspberry Filling:

1 cup raspberry preserves or jam
1 tbsp cornstarch
2 tbsp water
1 tbsp butter, melted (for brushing)

For the Glaze (Optional):

¾ cup powdered sugar
1–2 tbsp lemon juice
1 tbsp milk or cream

Cook Mode Prevent your screen from going dark

Instructions

Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy, ensuring the yeast is active and ready for the dough.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined to create a balanced base for the dough.
Combine Wet Ingredients: Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until a shaggy dough forms, incorporating all elements evenly.
Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 10–12 minutes until smooth and elastic. Add small amounts of flour if it feels too sticky to handle.
Let Dough Rise: Place the kneaded dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm area for 1 to 1 ½ hours until doubled in size, developing flavor and structure.
Thicken the Filling: While the dough rises, mix the raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly until slightly thickened. Set aside to cool completely for easy spreading.
Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface into a 10×15-inch rectangle to prepare for filling and shaping.
Add the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a ½-inch border on all sides to prevent leakage during baking.
Form the Loaf: Starting from one long edge, roll the dough into a tight log. Then slice the log lengthwise down the center to expose the layers. Twist the two halves together with the cut sides facing up to create a visually appealing swirl effect.
Second Rise: Gently transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and allow to rise again for 30–40 minutes until puffy.
Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brioche loaf.
Bake the Loaf: Brush the loaf top with melted butter and bake for 35–40 minutes until the bread is golden brown and fully cooked. If it browns too fast, loosely cover with foil for the last 10 minutes to prevent burning.
Cool the Loaf: Let the baked loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before applying glaze.
Make the Glaze (Optional): Whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle this glaze over the cooled loaf to add a sweet, tangy finish.

Notes

For a brighter citrus flavor, include lemon zest in the dough and use lemon juice in the glaze.
If using seedless raspberry preserves, there’s no need to strain the filling mixture.
Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Warm slices briefly before serving to enhance texture and flavor.

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 220
Sugar: 12 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg