Raspberry Swirl Brioche Loaf Recipe for Breakfast or Dessert

ByAileenrecipes

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Introduction

Imagine the softest, most buttery bread, swirled with a vibrant, sweet-tart raspberry filling and baked to a beautiful golden brown. This Raspberry Swirl Brioche Loaf is a true masterpiece of home baking, striking a perfect balance between rich, tender bread and a bright, fruity core. It is an elegant, impressive bake that feels celebratory yet is entirely approachable. The process of creating this loaf is a rewarding journey, resulting in a treat that is equally suited for a luxurious weekend breakfast as it is for a decadent dessert. Its stunning appearance and unforgettable flavor make it a guaranteed showstopper for any table.

Perfect for:

  • Weekend Brunches

  • Holiday Morning Breakfasts

  • Afternoon Tea or Coffee

  • An Elegant Dessert

  • Baking for a Gift

Why You’ll Love This Raspberry Swirl Brioche Loaf Recipe

Buttery, Cloud-Like Texture: True brioche dough, enriched with eggs and butter, bakes into an incredibly soft, light, and tender crumb that practically melts in your mouth.

Sweet and Tart Raspberry Swirl: The homemade raspberry filling provides a burst of vibrant flavor that cuts through the richness of the brioche, creating a perfect harmony in every slice.

Visually Stunning: The beautiful pink and red swirls nestled within the golden loaf make it a centerpiece-worthy bake that looks as good as it tastes.

Versatile for Any Occasion: This single recipe can effortlessly transition from a breakfast treat to a dessert course, making it an incredibly useful and versatile addition to your baking repertoire.

Preparation and Cooking Time

Total Time: 4 hours 30 minutes (includes rising time)
Preparation Time: 1 hour
Cooking Time: 35 minutes
Servings: 10 slices
Calories per serving: Approximately 320-350 calories

Nutritional Information (Per Serving – Estimate):

Calories: 320-350 kcal
Protein: 7g
Carbohydrates: 45g
Fat: 13g
Fiber: 2g
Sugar: 18g

Nutritional Disclaimer

Aileen is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

For the Brioche Dough:

  • 3 ¼ cups (410g) bread flour, plus more for dusting

  • ¼ cup (50g) granulated sugar

  • 1 teaspoon salt

  • 2 ¼ teaspoons (1 packet) instant yeast

  • 3 large eggs, at room temperature

  • ⅓ cup (80ml) whole milk, lukewarm

  • ½ cup (115g) unsalted butter, softened and cut into small cubes

For the Raspberry Filling:

  • 2 cups (240g) fresh or frozen raspberries

  • ¼ cup (50g) granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Egg Wash:

  • 1 egg, beaten with 1 tablespoon of milk or cream

Step-by-Step Instructions

  1. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, and instant yeast. Mix on low speed to combine.

  2. Combine Wet Ingredients: Add the eggs and lukewarm milk. Mix on medium speed for 5-7 minutes until the dough begins to come together and becomes smoother.

  3. Incorporate the Butter: With the mixer running on medium-low, begin adding the softened butter a few cubes at a time, waiting for each addition to be fully incorporated before adding the next. This process will take about 8-10 minutes. The dough will be very soft, sticky, and shiny.

  4. First Rise: Transfer the soft dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

  5. Prepare the Filling: While the dough rises, make the raspberry filling. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring frequently, until the raspberries break down and the mixture becomes juicy, about 5-7 minutes.

  6. Thicken the Filling: Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, until the filling has thickened. Remove from heat and let it cool completely.

  7. Shape the Loaf: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a 9×14-inch rectangle.

  8. Add the Swirl: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border on all sides. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.

  9. Create the Swirl: Using a sharp knife, carefully slice the log in half lengthwise, exposing the layers of dough and filling. Turn the two halves so the cut sides are facing up. Twist the two pieces together, keeping the cut sides visible, to form a braided loaf.

  10. Second Rise: Carefully transfer the braided loaf to a 9×5-inch loaf pan lined with parchment paper. Cover loosely and let it rise for another 45-60 minutes, until puffy.

  11. Bake: Preheat the oven to 350°F (175°C). Gently brush the top of the risen loaf with the egg wash. Bake for 30-35 minutes, or until the top is a deep golden brown and the internal temperature registers at least 190°F (88°C) on an instant-read thermometer.

  12. Cool: Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

How to Serve Raspberry Swirl Brioche Loaf

  • Serve thick, warm slices for a decadent breakfast or brunch, accompanied by a hot cup of coffee.

  • Present it as an elegant dessert, lightly dusted with powdered sugar and perhaps with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

  • Enjoy a slice with a cup of tea or coffee for a sophisticated afternoon treat.

  • This loaf makes a thoughtful and impressive homemade gift for friends, family, or neighbors.

Additional Tips for Raspberry Swirl Brioche Loaf

  • Ensure all your ingredients, especially the eggs and milk, are at room temperature to help the dough rise properly.

  • The dough will be very soft and sticky; resist the urge to add too much extra flour, as this is key to achieving a tender crumb.

  • For a super clean slice, use a serrated bread knife and use a gentle sawing motion.

  • If the top of the loaf is browning too quickly during baking, tent it loosely with aluminum foil.

Recipe Variations of Raspberry Swirl Brioche Loaf

Lemon Poppy Seed Variation: Add the zest of one lemon to the dough and fold in 2 tablespoons of poppy seeds. Use a lemon curd instead of the raspberry filling.

Chocolate Hazelnut Variation: Replace the raspberry filling with a generous spread of high-quality chocolate hazelnut spread.

Cinnamon Apple Variation: Sauté two peeled and diced apples with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon until soft. Use this as the filling in place of the raspberry.

Freezing and Storage for Raspberry Swirl Brioche Loaf

Storage: Store the completely cooled loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

Freezing: The baked loaf freezes exceptionally well. Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

FAQ Section about Raspberry Swirl Brioche Loaf

Can I use active dry yeast instead of instant yeast?
Yes. You will need to activate it first by dissolving it in the lukewarm milk with a pinch of the sugar from the recipe. Let it sit for 5-10 minutes until frothy before adding it to the flour mixture.

My dough is too sticky to handle. What should I do?
Brioche dough is inherently sticky. Lightly oil your hands and work surface instead of using flour to prevent sticking during shaping.

Can I use store-bought raspberry jam?
Yes, you can use about 1 cup of a thick, high-quality raspberry jam. If it is very runny, you may want to mix in a teaspoon of cornstarch to help it stay in place.

Why did my filling leak out during baking?
Some leaking is normal, but to minimize it, ensure your filling is thick and cooled, and be sure to seal the dough log tightly.

Conclusion of Raspberry Swirl Brioche Loaf Recipe

The Raspberry Swirl Brioche Loaf is more than just a recipe; it is a baking project that yields magnificent results. The process of creating the soft, enriched dough and weaving it with a homemade fruit filling is a deeply satisfying experience. The final product, with its stunning visual appeal and sublime combination of buttery bread and tangy raspberry, is guaranteed to earn a permanent spot in your collection of favorite bakes. Whether it graces your breakfast table or concludes a special dinner, this loaf is a testament to the joy and beauty of homemade bread.