Why You’ll Love This Recipe

Buttery, tender brioche dough with a stunning raspberry swirl
Perfect for holidays, brunches, and special gatherings
Can be made ahead for easy entertaining
Optional lemon glaze adds a bright, tangy finish
Looks impressive but is surprisingly simple to make

Ingredients

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

For the brioche dough:

3 ¼ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
¼ cup granulated sugar
½ tsp salt
½ cup warm milk (about 110°F)
4 tbsp unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp lemon zest (optional)

For the raspberry filling:

1 cup raspberry preserves or jam
1 tbsp cornstarch
2 tbsp water
1 tbsp butter, melted (for brushing)

For the glaze (optional):

¾ cup powdered sugar
1-2 tbsp lemon juice
1 tbsp milk or cream

Directions

Prepare the Dough

In a small bowl, mix warm milk with a pinch of sugar and sprinkle the yeast on top. Let sit for 5-10 minutes until frothy.
In a large bowl, whisk together flour, sugar, and salt.
Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest to the dry ingredients. Stir until a rough dough forms.
Knead the dough on a floured surface for 10-12 minutes until smooth and elastic, adding a little extra flour if needed.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.

Make the Raspberry Filling

While the dough is rising, mix the raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until slightly thickened. Set aside to cool.

Shape the Loaf

Punch down the risen dough and roll it into a rectangle about 10×15 inches.
Spread the cooled raspberry filling over the dough, leaving a ½-inch border.
Roll the dough tightly from the long side into a log. Slice the log lengthwise and twist the two halves together, keeping the cut sides facing up.
Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 30-40 minutes.

Bake the Loaf

Preheat oven to 350°F (175°C).
Brush the top of the loaf with melted butter.
Bake for 35-40 minutes until golden brown. If browning too quickly, cover with foil during the last 10 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add the Glaze (Optional)

In a small bowl, whisk together powdered sugar, lemon juice, and milk. Drizzle over the cooled loaf before serving.

Servings and Timing

Servings: 10-12
Prep Time: 3 hours (including rising time)
Cooking Time: 35-40 minutes
Total Time: Approximately 3 hours 40 minutes

Variations

Swap raspberry preserves for strawberry or blackberry jam.
Add a sprinkle of chopped nuts like almonds or pistachios into the filling for extra crunch.
Mix some white chocolate chips into the filling for a sweeter twist.
Skip the glaze and dust the cooled loaf with powdered sugar for a simpler finish.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days; reheat individual slices in the microwave for about 10-15 seconds.
Freeze the loaf (unglazed) for up to 2 months. Thaw overnight at room temperature and glaze before serving.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use the same amount of instant yeast and skip the activation step, mixing it directly with the dry ingredients.

How can I make this ahead of time?

You can shape the loaf and let it rise overnight in the fridge. Bring it to room temperature before baking.

Can I use fresh raspberries instead of jam?

Yes, cook fresh raspberries with sugar and cornstarch until thickened to create your own filling.

Why did my loaf collapse?

Over-proofing or underbaking could cause the loaf to collapse. Make sure to monitor rise times carefully.

What can I use instead of lemon zest?

Orange zest works beautifully and complements the raspberry flavor well.

Can I double this recipe?

Yes, double all ingredients and bake in two loaf pans.

How do I prevent the filling from leaking out?

Leave a border when spreading the filling and seal the dough well when rolling.

Can I make this recipe dairy-free?

Use dairy-free milk and butter substitutes to make this loaf dairy-free.

What other glazes can I use?

A simple vanilla glaze or a cream cheese glaze would also pair beautifully with this brioche.

Should I slice the loaf before freezing?

Yes, slicing before freezing makes it easier to thaw individual servings.

Conclusion

This Raspberry Swirl Brioche Loaf is as delightful to eat as it is beautiful to look at, with its tender, buttery dough and vibrant fruity filling. It’s perfect for special occasions or whenever you crave a little extra sweetness in your day. Try it out and impress your family and friends with your homemade baking skills!