Raspberry Swirl Brioche Loaf Recipe
A soft, golden brioche loaf with a tart raspberry swirl running through every slice. Rich, buttery, and beautiful - perfect for breakfast or as a sweet dessert bread.
Equipment
- Stand mixer with dough hook
- 9x5-inch loaf pan
- Small saucepan
- Rolling Pin
Ingredients
- 3 cups all-purpose flour 375g
- 2 1/4 tsp active dry yeast 7g
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 3 large eggs room temperature
- 1/3 cup whole milk warm, about 38°C
- 1/2 cup unsalted butter 115g, softened and cubed
- 1 cup raspberries fresh or frozen
- 3 tbsp sugar for filling
- 1 tsp cornstarch for filling
- 1 large egg for egg wash
Instructions
- Activate the yeast by combining warm milk, yeast, and a pinch of sugar. Let sit 10 minutes until foamy.
- Mix the dough in a stand mixer with flour, sugar, and salt. Add eggs and yeast mixture on low until a shaggy dough forms.
- Add butter one piece at a time on medium speed. Mix 8 to 10 minutes until smooth and elastic.
- First rise: Place dough in an oiled bowl, cover, and let rise 1.5 to 2 hours until doubled.
- Make the filling by cooking raspberries, sugar, and cornstarch over medium heat for 5 minutes until thick. Cool completely.
- Roll the dough into a 30x20cm rectangle. Spread cooled filling evenly, leaving a 2cm border.
- Shape the loaf by rolling dough into a log, slicing lengthwise, and twisting the two strands together cut-side up.
- Second rise: Place in a greased loaf pan, cover loosely, and proof 45 to 60 minutes until puffy.
- Bake at 175°C (350°F) for 30 to 35 minutes. Brush with egg wash before baking. Tent with foil if browning too fast.
- Cool in the pan 15 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing.
Notes
- Filling must be fully cool before spreading or the dough will be slippery.
- Do not add extra flour even if dough feels sticky - this is normal for brioche.
- Dough can be refrigerated overnight after the first rise.
- Freezes well for up to 2 months when sliced and wrapped in parchment.