Print

Raspberry Swirl Brioche Loaf Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Raspberry Swirl Brioche Loaf is a fluffy, golden-baked treat featuring a rich brioche dough swirled with sweet and tangy raspberry filling. Perfect for breakfast or an afternoon snack, this recipe combines the buttery softness of brioche with a vibrant fruit swirl, finished with a shiny egg wash for a beautiful crust.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp salt
  • 1/2 cup warm milk (about 110°F/43°C)
  • 4 large eggs, divided (3 for dough, 1 for egg wash)
  • 1/2 cup unsalted butter, softened

Filling

  • 1 cup raspberry filling or preserves

Egg Wash

  • 1 large egg
  • 2 tbsp milk

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Warm the milk to about 110°F (43°C) and mix with 3 of the eggs. Gradually add the wet ingredients into the dry, mixing until a dough forms. Knead in the softened butter until smooth and elastic.
  2. First Rise: Shape the dough into a ball, place in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  3. Incorporate Raspberry Filling: Roll out the dough on a lightly floured surface into a rectangle. Spread the raspberry filling evenly over the dough, then roll it up tightly to create a log with the filling swirled inside.
  4. Shape the Loaves and Second Rise: Cut the rolled dough into equal pieces and arrange them in greased loaf pans or shape into loaves. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 30-45 minutes, until puffed up.
  5. Preheat Oven and Prepare Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg and 2 tablespoons milk for the egg wash.
  6. Apply Egg Wash and Bake: Brush the tops of the loaves with the egg wash to achieve a golden crust. Bake in the preheated oven for 25-30 minutes until golden brown and hollow-sounding when tapped. If the tops brown too fast, cover loosely with aluminum foil.
  7. Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly without killing it.
  • Use room temperature butter and eggs for the best dough texture.
  • You can substitute raspberry filling with other fruit preserves for different flavors.
  • Let the loaves cool completely before slicing to maintain structure and prevent crumbling.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry Brioche, Brioche Loaf, Raspberry Swirl, Breakfast Bread, Sweet Bread, Homemade Brioche

Find it online: https://tastygenius.com/raspberry-swirl-brioche-loaf-recipe/