Raspberry Swirl Brioche Loaf

Rainy Sunday mornings were made for projects like this. I stood at the counter watching butter disappear into flour, feeling almost meditative as the mixer worked its magic. My kitchen smelled like yeast and promise. When I pulled that golden loaf from the oven hours later, spiraled with ruby jam, I knew some things are worth the wait.

I first attempted brioche during a dinner party phase where I insisted everything must be made from scratch. The dough resisted me that first time, sticky and temperamental. But when my friends tore into the still warm loaf, raspberry streaking their fingers, every minute of troubleshooting vanished.

Ingredients

• All purpose flour: Provides structure without making the loaf too dense, bread flour works but changes the texture
• Granulated sugar: Feeds the yeast and adds subtle sweetness that balances the tart jam
• Active dry yeast: Make sure its fresh and bubbly when proofed for the best rise
• Fine sea salt: Enhances all the flavors and balances the sweetness
• Large eggs: Must be room temperature or they will shock the butter and create clumps
• Whole milk: Lukewarm feels like bathwater, activating yeast without killing it
• Unsalted butter: Softened but not melting, this is what makes brioche brioche
• Raspberry jam: Use preserves with fruit pieces for better texture and swirl visibility
• Fresh raspberries: Lightly crushing them releases juices that create those beautiful streaks
• Egg wash: Gives the loaf that professional bakery shine and deep golden color

Instructions

Mix the base:

Combine flour, sugar, yeast, and salt in your stand mixer bowl. Let everything get acquainted before adding moisture.

Form initial dough:

Add eggs and lukewarm milk. Mix on low until you see a shaggy dough coming together, about two minutes.

Knead and incorporate butter:

Turn to medium speed and knead for five minutes. Add butter gradually, letting each addition disappear before adding more. Continue until dough is smooth and pulls away from the sides, about ten minutes total.

First rise:

Place dough in a greased bowl, cover, and find a warm spot. Let it double in size, checking after an hour.

Prepare your pan:

Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal later.

Roll the dough:

Punch down gently and roll on a floured surface into a 10x16 inch rectangle. The dough should be about a quarter inch thick.

Add the filling:

Spread jam evenly, keeping a half inch border bare. Scatter crushed raspberries on top if using, pressing them lightly into the jam.

Create the log:

Roll from the long side tightly into a log. Use a sharp knife to slice lengthwise down the center, exposing all those beautiful layers.

Twist and place:

Twist the two halves together with cut sides facing up. Gently lift into your prepared pan, tucking ends under.

Second rise:

Cover loosely and let puff for 45 minutes. The dough should look visibly risen and fill the pan.

Preheat and wash:

Heat oven to 350 degrees. Whisk egg with milk and brush generously over the entire surface.

Bake to golden:

Bake for 30 to 35 minutes until deeply golden. The bottom should sound hollow when tapped.

Cool completely:

Let rest in pan for ten minutes, then use parchment to lift onto a wire rack. Wait until fully cool before slicing.

Pin Recipe

My neighbor texted me at midnight once asking what I was baking because the aroma had drifted through three open windows. That loaf became our peace offering for future noise complaints. Some recipes build bridges.

Making It Yours

Apricot jam transforms this into something entirely different, more subtle and sophisticated. Strawberry feels like childhood summer. I have even tried lemon curd during citrus season when tartness felt necessary.

Timing Your Bake

The most successful loaves always happen when I start early and let the dough dictate the schedule. Rushing the rise creates tight crumb. Patience literally translates to fluffier bread.

Serving Suggestions

Toasted slices with salted butter become something transcendent. The jam pockets turn into warm syrup. I have served this alongside cheese boards and watched people choose bread over cheese.

• Try it with lemon curd if you want extra brightness
• White chocolate chips folded into the dough before rolling creates pockets of sweetness
• Leftovers make incredible French toast the next morning

Pin Recipe

There is something deeply satisfying about bread you made yourself, especially when it looks this impressive. Happy baking, friend.

Recipe FAQs

→ Can I make this dough by hand?

Yes, though it requires more effort and time. Knead by hand for 15-20 minutes, working butter in gradually until fully incorporated.

→ How should I store leftovers?

Wrap tightly and keep at room temperature for 2 days, or refrigerate for up to 5 days. This loaf also freezes beautifully for up to 3 months.

→ Why slice the log lengthwise?

This technique exposes the beautiful raspberry swirl and creates an attractive twisted pattern when braided back together.

→ Can I use frozen raspberries?

Fresh raspberries work best as they release less moisture. If using frozen, thaw completely and drain well before adding.

→ What's the best way to tell when it's done?

The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom.