Raspberry Swirl Brioche Loaf (Printable Version)
Soft buttery brioche spiraled with sweet-tart raspberry filling creates an irresistible morning treat.
# What You Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves
09 - 1/2 cup fresh raspberries, lightly crushed
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# How to Make It:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl.
02 - Add eggs and lukewarm milk. Mix on low with dough hook until shaggy dough forms.
03 - Increase to medium speed, knead 5 minutes. Add softened butter gradually until fully incorporated and dough is smooth and elastic, about 10 minutes.
04 - Transfer dough to greased bowl, cover, and rise in warm place until doubled, 1–1.5 hours.
05 - Line 9x5-inch loaf pan with parchment paper.
06 - Punch down dough and roll on floured surface to 10x16-inch rectangle.
07 - Spread raspberry jam evenly over dough, leaving 1/2-inch border. Sprinkle with crushed raspberries.
08 - Roll dough tightly from long side into log. Slice lengthwise down center. Twist halves together with cut sides up.
09 - Place twist in prepared pan, cover, and rise until puffed, about 45 minutes.
10 - Preheat oven to 350°F.
11 - Whisk egg and milk, brush over loaf.
12 - Bake 30–35 minutes until golden brown and sounds hollow when tapped.
13 - Cool in pan 10 minutes, transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The contrast between buttery tender crumb and tart raspberry hits different
- Your house will smell like a French bakery and guests will think youre a wizard
02 -
- Room temperature ingredients are non negotiable, cold butter will ruin the dough texture
- The slice and twist method creates more surface area for jam to caramelize
03 -
- Cube your butter ahead of time and let it soften on the counter for 30 minutes
- If the dough feels too sticky during rolling, chill it for 15 minutes