Raspberry Swirl Brioche Loaf is a decadent, buttery bread that’s filled with a vibrant raspberry swirl. The rich, soft texture of the brioche dough combined with the sweet and slightly tangy raspberry filling makes this loaf irresistible. Perfect for breakfast, brunch, or an indulgent afternoon snack, this raspberry brioche is sure to become a favorite in your home.

Why You’ll Love This Recipe

This Raspberry Swirl Brioche Loaf is a showstopper that’s as delicious as it is beautiful. The buttery brioche dough is perfectly soft and pillowy, while the vibrant raspberry swirl adds a pop of color and a burst of fruity sweetness. The loaf is easy to slice, making it perfect for sharing, and its rich, melt-in-your-mouth texture is bound to impress everyone who tries it. It’s a delightful combination of sweetness, softness, and a little tartness from the raspberries.

Raspberry Swirl Brioche Loaf Recipe

Ingredients

For the brioche dough:

3 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon salt
1/2 cup milk, warm (110°F/43°C)
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract

For the raspberry swirl filling:

1 cup fresh raspberries (or frozen, thawed)
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, to thicken)
1 tablespoon water (for cornstarch slurry, if needed)

For the egg wash:

1 egg, beaten
1 tablespoon water (optional, for thinning egg wash)

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

Directions

Activate the yeast: In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
Make the brioche dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix everything together until a dough forms. Once the dough starts coming together, knead it for about 8-10 minutes on a floured surface, or use a stand mixer with a dough hook. The dough should be soft, smooth, and slightly sticky.
First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Prepare the raspberry filling: While the dough is rising, make the raspberry filling. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens. If you’d like a thicker filling, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the raspberry mixture. Continue cooking for an additional 1-2 minutes. Remove from heat and allow it to cool to room temperature.
Shape the loaf: Once the dough has risen, punch it down gently to release the air. Roll the dough out on a lightly floured surface into a large rectangle (about 12×18 inches). Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
Roll and shape: Carefully roll the dough up into a log, starting from one long edge. Pinch the seams closed and gently tuck the ends underneath. Place the rolled dough into a greased 9×5-inch loaf pan.
Second rise: Cover the loaf with a clean kitchen towel and let it rise for another 30-40 minutes, or until it has puffed up and risen above the edge of the pan.
Preheat the oven: Preheat your oven to 350°F (175°C).
Apply the egg wash: Once the dough has risen, brush the top with the beaten egg mixed with water to create a golden, glossy finish.
Bake: Bake the loaf in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. The bread is best enjoyed fresh, but can be stored for a couple of days at room temperature.

Servings and timing

Servings: 10-12 slices
Prep Time: 20 minutes (excluding rising time)
Cook Time: 30 minutes
Total Time: 3 hours (including rising time)

Variations

Other fruits: If raspberries aren’t in season, you can swap them for strawberries, blackberries, or blueberries for a different fruit filling.
Cinnamon swirl: Add cinnamon to the raspberry filling or sprinkle it between the layers of dough for a cinnamon-raspberry swirl version.
Glaze: After the loaf cools, drizzle it with a simple powdered sugar glaze for an extra sweet finish.
Vegan version: Replace the butter with a plant-based option, and use a flax egg or another egg substitute for the egg wash.

Storage/Reheating

Storage: Store any leftover brioche in an airtight container at room temperature for up to 2 days. You can also wrap it tightly in plastic wrap and store it in the fridge for up to 5 days.
Reheating: Reheat individual slices in the microwave for 15-20 seconds or toast them lightly for a warm, fresh taste.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough the night before. After the first rise, punch it down and refrigerate it overnight. Let it come to room temperature before shaping and completing the second rise.

Can I use frozen raspberries?

Yes, frozen raspberries work well for the filling. Just be sure to thaw and drain any excess liquid before using them in the recipe.

How do I prevent the raspberry filling from leaking out?

Make sure the edges of the dough are sealed tightly when you roll it up. If you’re concerned about leakage, you can also chill the rolled loaf for 10-15 minutes before baking to help the filling firm up.

Can I freeze this bread?

Yes, you can freeze the loaf before baking. After shaping the dough, wrap it tightly in plastic wrap and freeze. When ready to bake, let it thaw completely, then allow it to rise before baking as usual.

Can I use a different type of flour?

While all-purpose flour is ideal for this recipe, you can experiment with bread flour for a slightly denser and chewier texture.

Conclusion

Raspberry Swirl Brioche Loaf is an indulgent, buttery treat that combines the best of both sweet and savory bread. The soft, fluffy brioche dough filled with tangy raspberry swirls makes it an irresistible breakfast, brunch, or snack. Whether you enjoy it fresh out of the oven or toasted with a bit of butter, this bread will make every bite feel like a special occasion.