Why You’ll Love This Recipe

This Raspberry Swirl Brioche Loaf is a delightful fusion of rich, buttery brioche and vibrant raspberry filling. The tender, slightly sweet dough is beautifully swirled with a tangy raspberry sauce, creating a visually stunning and delicious treat. Perfect for special occasions like Mother’s Day, Valentine’s Day, or as a thoughtful homemade gift, this loaf combines elegance with irresistible flavor.

Raspberry Swirl Brioche Loaf

Ingredients

For the Dough:

3½ cups bread flour
2¼ teaspoons instant yeast
½ cup whole milk, warmed
½ cup granulated sugar
4 large eggs, at room temperature
1 teaspoon fine sea salt
¾ cup unsalted butter, softened
1 egg, for egg wash

For the Raspberry Filling:

1½ cups freeze-dried raspberries, lightly crushed
1 teaspoon lemon zest (optional)

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

Directions

Activate Yeast: In a small bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
Prepare Dough: In a stand mixer fitted with a dough hook, combine the bread flour, remaining sugar, and salt. Add the eggs and yeast mixture, then gradually add the softened butter. Mix on low speed until the dough comes together, then increase to medium speed and knead for about 10 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm environment for 1.5 to 2 hours, or until doubled in size.
Shape Loaf: Punch down the dough and divide it into two equal portions. Roll each portion into a large rectangle (about 18×24 inches). Sprinkle the crushed freeze-dried raspberries evenly over the surface of each rectangle, leaving a 1–2 inch border at the bottom.
Roll and Twist: Starting from the long side, roll up each rectangle tightly to form a log. Pinch the seam closed. Slice each log lengthwise down the middle, leaving about 2 inches uncut at one end. Twist the two halves together, keeping the cut sides facing up.
Second Rise: Place each twisted loaf into a greased or parchment-lined 8×4 inch loaf pan. Cover loosely and let rise for another 45–60 minutes, until puffy.
Bake: Preheat your oven to 350°F (175°C). Brush the tops of the loaves with the beaten egg. Bake for 30–35 minutes, or until the loaves are deep golden brown and an internal temperature of 190–195°F (88–90°C) is reached. Tent with foil halfway through if browning too quickly.
Cool: Let the loaves cool in the pans for 10 minutes. Remove carefully and cool completely on a wire rack before slicing to maintain the beautiful swirl.

Servings and Timing

Servings: 2 loaves (approximately 10 slices per loaf)
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 30 minutes

Variations

Fruit Alternatives: Substitute freeze-dried raspberries with other freeze-dried fruits like strawberries or blueberries for a different flavor profile.
Gluten-Free Option: Use a gluten-free bread flour blend to make this recipe gluten-free. Note that texture and rise may vary.
Vegan Version: Replace eggs with flax eggs and use plant-based butter and milk to make this recipe vegan-friendly.

Storage/Reheating

Storage: Store the loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Reheating: Reheat slices in a 300°F (150°C) oven for 5 minutes to enjoy warm.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain more moisture, which can make the dough soggy. It’s best to use freeze-dried raspberries for the filling.

How do I know when the bread is done?

The bread is done when it reaches an internal temperature of 190–195°F (88–90°C) and has a deep golden brown color.

Can I make this bread ahead of time?

Yes, you can prepare the dough and filling the night before, then shape and bake the bread the next day.

Can I freeze the loaf?

Yes, wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw at room temperature before serving.

Can I add a glaze on top?

Yes, a simple glaze made from powdered sugar and lemon juice can be drizzled over the cooled loaf for added sweetness.

How can I prevent the dough from being too sticky?

If the dough is too sticky, add a small amount of flour, one tablespoon at a time, until the dough is slightly tacky but not overly sticky.

Can I use a bread machine to make the dough?

Yes, you can use a bread machine to knead the dough. However, the shaping and twisting steps must be done by hand.

How can I achieve a shinier crust?

Brushing the top of the loaf with an egg wash before baking will give it a glossy, golden finish.

Can I use a different type of flour?

While bread flour is recommended for its high protein content, you can substitute with all-purpose flour. The texture may be slightly different.

How do I slice the loaf without squishing it?

Use a serrated bread knife to slice the loaf gently, allowing the beautiful swirl to remain intact.

Conclusion

The Raspberry Swirl Brioche Loaf is a delightful combination of rich, buttery brioche and vibrant raspberry filling. Its beautiful swirl and delicious flavor make it a perfect centerpiece for any occasion. Whether you’re an experienced baker or a beginner, this recipe offers a rewarding baking experience and a delectable treat to enjoy.