Raspberry Swirl Brioche Loaf

The first time I made brioche, I stood in my tiny apartment kitchen watching the dough hook spin around and around, wondering if this strange, sticky mess would ever turn into something edible. My roommate wandered in, took one look at the flour-dusted chaos, and asked if I was starting a bakery. Two hours later, when that golden loaf emerged from the oven, she ate three slices standing right there at the counter.

Last summer, I made this loaf for a Sunday brunch with friends. We sat on the back porch for hours, picking at slice after slice, and nobody said much except occasional mmm sounds and requests for the recipe. The sunlight was streaming through the trees, and someone asked if I could teach them how to bake bread.

Ingredients

• All-purpose flour: This creates the structure for your dough without making it too dense
• Granulated sugar: Feeds the yeast and adds just enough sweetness to balance the tart berries
• Active dry yeast: Make sure its fresh because old yeast is the heartbreak of failed bread
• Fine sea salt: Enhances all the flavors and keeps the bread from tasting flat
• Large eggs: Room temperature eggs incorporate better into the dough for that signature brioche texture
• Whole milk: Lukewarm milk helps activate the yeast without killing it
• Unsalted butter: Softened and cubed butter incorporates gradually for that impossibly tender crumb
• Raspberry jam: Use a good quality jam because the flavor really comes through in the swirl
• Fresh raspberries: Lightly crushing them releases their juices and adds little pockets of fresh fruit flavor
• Egg wash: Creates that beautiful golden brown finish that makes everyone ask how you did it

Instructions

Mix the dry foundation:

Combine your flour, sugar, yeast, and salt in the stand mixer bowl, giving it a quick whisk to distribute everything evenly

Bring the dough together:

Add the eggs and warm milk, then mix on low until you see a shaggy, rough dough forming

Knead to perfection:

Turn up to medium speed and let it work for 5 minutes before adding butter gradually

Add the butter slowly:

Drop in those softened cubes a few at a time, letting each batch disappear before adding more

Watch it transform:

Keep kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl cleanly

First rise:

Transfer to a greased bowl, cover, and let it double in size in a warm corner of your kitchen

Prepare your pan:

Line your loaf pan with parchment paper so nothing sticks later

Roll it out:

Punch down the risen dough and roll it into a rectangle on a floured surface

Spread the joy:

Layer that raspberry jam evenly, leaving a small border, and scatter fresh raspberries on top

Roll and slice:

Tightly roll from the long side, then slice the log right down the middle lengthwise

Twist it up:

Intertwine the two halves with cut sides facing up and nestle into your prepared pan

Second rise:

Cover and let it puff up until it looks happily swollen, about 45 minutes

Get ready to bake:

Preheat your oven and whisk together your egg wash

Give it some shine:

Brush the egg wash generously over the risen loaf

Bake until golden:

Bake for 30 to 35 minutes until it is deeply golden and sounds hollow when you tap it

Patience pays off:

Let it cool in the pan for 10 minutes, then finish cooling on a wire rack before slicing

Pin It

My grandmother used to say that bread baking was meditation you could eat. I never really understood until I spent a quiet Sunday afternoon making this loaf, the rhythm of kneading somehow settling everything else in my mind.

Making It Your Own

Switch up the jam flavor to match whatever season you are in or whatever berries look best at the market.

Timing Is Everything

Brioche is one of those recipes that rewards patience and does not respond well to rushing through any stage.

Serving Suggestions

This bread deserves to be the star of the show rather than just a vehicle for other toppings. Serve it slightly warmed so the butter melts into all those little crevices.

• Toast leftovers gently and add a thin layer of salted butter
• Try it with a sharp cheddar for a sweet and savory combination
• Keep slices in the freezer and pop them in the toaster for a quick treat

Pin It

There is something deeply satisfying about pulling a homemade loaf from the oven, knowing you created something this beautiful from scratch.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and filling.

→ What other fruit fillings work well?

Strawberry, apricot, blackberry, or cherry preserves all create delicious variations. You can also add lemon curd for a bright citrus twist.

→ Why is my brioche dense instead of fluffy?

Ensure your yeast is fresh and ingredients are at room temperature. Don't skip the lengthy kneading time—the dough must be fully developed to achieve that characteristic light texture.

→ Can I freeze this loaf?

Wrap the completely cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature and refresh in a warm oven.

→ Do I need a stand mixer?

While a stand mixer makes kneading much easier, you can knead by hand. Expect to spend 15-20 minutes working the butter into the dough until smooth and elastic.