Name: Raspberry Swirl Brioche Loaf
Prep time: 25 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 2 1/4 cups all-purpose flour; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 2 1/4 teaspoons instant yeast; 1/2 cup warm milk (110°F); 2 large eggs, room temperature; 1/2 cup unsalted butter, softened; 1 1/2 cups fresh or frozen raspberries; 2 tablespoons granulated sugar (for compote); 1 teaspoon lemon juice; 1 tablespoon cornstarch mixed with 1 tablespoon water; 1 egg, beaten (for egg wash)

A rich and buttery brioche loaf with vibrant raspberry swirls throughout, this Raspberry Swirl Brioche Loaf is soft, slightly sweet, and perfect for breakfast, brunch, or a teatime treat. The fresh raspberry compote creates gorgeous natural marbling, making each slice both beautiful and delicious.

Why You’ll Love This Recipe

I love how this Raspberry Swirl Brioche Loaf strikes the perfect balance between indulgence and elegance. The dough is luxuriously soft and pillowy, enriched with butter and eggs, while the homemade raspberry compote adds a fresh, tart contrast that cuts through the richness beautifully. I find it ideal for impressing guests during a weekend brunch or treating myself to a special breakfast. Plus, the stunning swirl makes every slice look bakery-worthy without requiring professional skills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

2 1/4 cups all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon salt

2 1/4 teaspoons instant yeast

1/2 cup warm milk (110°F)

2 large eggs, room temperature

1/2 cup unsalted butter, softened

For the Raspberry Swirl:

1 1/2 cups fresh or frozen raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

1 tablespoon cornstarch mixed with 1 tablespoon water

For Brushing:

1 egg, beaten (for egg wash)

Directions

I start by preparing the raspberry swirl. In a small saucepan, I combine raspberries, sugar, and lemon juice, cooking over medium heat until the berries break down and bubble. I stir in the cornstarch slurry and continue to cook for 1–2 minutes until it thickens, then I let it cool completely.

Next, I make the dough. In a large mixing bowl (or stand mixer), I whisk together the flour, sugar, salt, and yeast. I add the warm milk and eggs to the dry ingredients and mix until a shaggy dough forms. Then I knead it for 8–10 minutes, gradually incorporating the softened butter one tablespoon at a time. Once the dough is smooth and elastic, I cover it and let it rise in a warm place for 1–2 hours until doubled in size.

After the first rise, I roll the dough out into a 10×14-inch rectangle. I spread the cooled raspberry filling evenly over the surface, roll it tightly from the short end into a log, and slice the log in half lengthwise. I twist the halves together with the cut sides facing up and place the twisted dough into a greased 9×5-inch loaf pan. Then I cover it and let it rise again for 45 minutes.

I preheat the oven to 350°F (175°C), brush the loaf with egg wash, and bake it for 35–40 minutes until golden and cooked through. If it starts to brown too fast, I tent it with foil. After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 10 generous slices.

Prep Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 3 hours (including rise time)

Calories per serving: Approximately 310 kcal

Variations

When I want to change things up, I sometimes swap the raspberries for blackberries, strawberries, or a mix of berries for a different flavor profile. I’ve also added a touch of almond extract to the dough for a subtle nuttiness. For a more decadent version, I like to sprinkle white chocolate chips over the raspberry filling before rolling. And if I’m in the mood for something more savory-sweet, I reduce the sugar slightly and add a layer of cream cheese beneath the fruit.

Storage/Reheating

I keep the loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I toast individual slices lightly or warm them in the microwave for about 15 seconds. For longer storage, I slice the loaf and freeze it; then I just toast slices straight from the freezer when I’m ready to enjoy them again.

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FAQs

How do I know when the brioche is fully baked?

I check that the top is golden brown and the loaf sounds hollow when tapped. I also use a thermometer—an internal temperature of around 190°F means it’s done.

Can I use jam instead of fresh raspberries?

Yes, I can substitute the raspberry compote with good-quality raspberry jam. I make sure it’s thick enough to avoid sogginess in the dough.

Can I make the dough the night before?

Absolutely. I prepare the dough and let it do its first rise in the fridge overnight. This actually enhances the flavor and makes the dough easier to handle in the morning.

Do I need a stand mixer to make the brioche?

While a stand mixer makes it easier to knead the buttery dough, I can do it by hand—it just takes a bit more time and elbow grease to get that smooth, elastic texture.

What can I serve with this brioche loaf?

I like to serve it plain or with a pat of butter. It’s also wonderful with a drizzle of honey, a spoonful of clotted cream, or even lightly toasted and topped with yogurt and fresh berries.

Conclusion

This Raspberry Swirl Brioche Loaf is one of those bakes that feels like a little luxury, whether I’m enjoying it on a slow Sunday morning or serving it to guests. With its tender crumb and eye-catching swirl, it’s not just delicious—it’s also a showstopper. I always find myself going back for just one more slice.

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