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introduction

This Raspberry Swirl Brioche Loaf is soft, sweet, and easy to make. For a quick online guide with pictures, see a step-by-step recipe page that shows the process.

why make this recipe

Make this loaf when you want a rich breakfast bread that feels special but is not hard to bake. It uses common ingredients and gives a nice raspberry swirl inside. The loaf toasts well and makes good sandwiches or snacks.

how to make Raspberry Swirl Brioche Loaf

Follow the Directions below for the dough and the swirl. Work with warm milk and room-temperature eggs so the dough rises well. If you want another version or extra photos, check the full recipe page for more tips and details.

Ingredients :

4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast, 1 teaspoon salt, 1/2 cup whole milk, warmed, 1/2 cup unsalted butter, melted, 3 large eggs, 1/2 cup raspberry jam

Directions :

In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
Add the melted butter and eggs to the yeast mixture, and stir until combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled, about 1 hour.
Punch down the dough and roll it out into a rectangle. Spread the raspberry jam evenly over the surface of the dough.
Roll the dough tightly into a log and place it in a greased loaf pan.
Cover the loaf and let it rise again for about 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the loaf for 30-35 minutes or until golden brown.
Allow to cool slightly before slicing. Enjoy toasted with butter or as a sweet snack!

how to serve Raspberry Swirl Brioche Loaf

Slice the loaf warm or cool. Serve toasted with butter or cream cheese. It also works with a little honey or extra jam. Cut thick slices for a dessert bread or thin slices for toast.

how to store Raspberry Swirl Brioche Loaf

Keep the loaf in a sealed bag or container at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 1 month. Thaw at room temperature, then warm in the oven or toaster.

tips to make Raspberry Swirl Brioche Loaf

Use warm (not hot) milk so you do not kill the yeast.
Measure flour by spooning into the cup and leveling off to avoid a dry dough.
Knead until smooth and elastic; under-kneaded dough will be sticky and not rise well.
Spread jam thin so the dough rolls without bursting.
Let the loaf cool a bit before slicing to keep neat slices.

variation (if any)

Add a thin layer of softened cream cheese under the jam for a creamy swirl.
Mix a handful of chopped nuts into the jam for crunch.
Use blueberry or apricot jam instead of raspberry for a different flavor.

FAQs

Q: Can I use active dry yeast straight in the flour?
A: This recipe proofs the yeast in warm milk first. That helps confirm the yeast is alive. You can mix dry yeast into the flour, but proofing is safer.

Q: Can I make this in a bread machine?
A: You can mix and knead in a bread machine, but shape and fill with jam by hand before the final rise, then bake in the oven.

Q: How do I stop the jam from leaking out?
A: Spread a thin layer of jam and leave a small border along the long edge when you roll. Press seams lightly to seal.

Q: Can I reduce the sugar?
A: You can lower the sugar by a little, but sugar feeds the yeast and affects browning and flavor. Do small changes only.

Q: Do I need to use whole milk?
A: Whole milk gives a richer crumb, but you can use 2% if needed.

Conclusion

If you want a variation with chocolate and raspberry together, see this recipe for chocolate-raspberry brioche buns at Chocolate Raspberry Swirl Brioche Buns – A Baking Journey.