Name: Raspberry Swirl Brioche Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: French-inspired
Ingredients: 3 cups all-purpose flour; ¼ cup granulated sugar; 2¼ tsp (1 packet) active dry yeast; ½ tsp salt; 4 large eggs, room temperature; ½ cup whole milk, warmed (110°F/43°C); ½ cup unsalted butter, softened; 1 cup raspberry jam (seedless or smooth); Optional: 1 tbsp turbinado sugar for topping

Why You’ll Love This Recipe

I love this recipe for its texture and flavor. The brioche is light and fluffy, yet rich from eggs and butter. The swirls of raspberry jam add a fruity tang that contrasts perfectly with the tender crumb. It’s elegant enough to impress guests but comforting enough for a cozy weekend bake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons (1 packet) active dry yeast
½ teaspoon salt
4 large eggs, room temperature
½ cup whole milk, warmed (110 °F/43 °C)
½ cup unsalted butter, softened
1 cup raspberry jam (seeded or smooth)
Optional: 1 tablespoon turbinado sugar for topping

directions

I start by whisking the flour, sugar, yeast, and salt in a large mixing bowl.

In a separate bowl, I whisk together the eggs and warm milk.

I gradually mix the wet ingredients into the dry until a shaggy dough forms.

Using a stand mixer or kneading by hand, I add the softened butter a few tablespoons at a time and knead for 8–10 minutes until the dough is smooth and elastic.

I cover the dough and let it rise in a warm place until doubled in size—about 1½ hours.

Once risen, I punch down the dough and roll it into a 12×8-inch rectangle on a floured surface.

I spread the raspberry jam evenly over the dough, leaving a small border around the edges.

I roll the dough tightly from the long side to form a log and pinch the seam closed.

I place the log seam-side down in a greased 9×5-inch loaf pan, cover, and let it rise again for 45 minutes until puffy.

Meanwhile, I preheat the oven to 350°F (175°C). Just before baking, I brush the loaf with milk and sprinkle with turbinado sugar if using.

I bake the loaf for 30–35 minutes, until golden brown and it sounds hollow when tapped. I tent it with foil during the last 10 minutes if it browns too quickly.

I cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 12 slices. Prep time is about 30 minutes, baking time is 35 minutes, and total time including rises is approximately 2 hours and 50 minutes. Each slice is about 280 kcal.

Variations

Sometimes I use apricot or strawberry jam instead of raspberry for a twist. I’ve also added a touch of lemon zest to the dough or mixed a bit of cream cheese with the jam for extra richness.

storage/reheating

I store the loaf wrapped at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I toast individual slices or warm them briefly in the oven. The loaf also freezes well—just slice and freeze between layers of parchment.

FAQs

Can I use store-bought dough?

I prefer homemade brioche for the texture, but store-bought dough can work in a pinch.

Can I make this ahead?

Yes, I prep the dough the night before and let it rise slowly in the fridge, then bake it fresh in the morning.

What kind of jam works best?

I use a thick, smooth jam so it doesn’t leak out during baking. Seedless raspberry is my go-to.

Can I add fresh raspberries?

I’ve tried adding a few, but they release moisture—so I use them sparingly or stick to jam.

How do I get clean swirls?

Rolling the dough tightly and using a thicker jam helps maintain those pretty layers.

Conclusion

Raspberry Swirl Brioche Loaf is a show-stopping bread that’s just as good to eat as it is to look at. With a soft, buttery crumb and luscious raspberry spirals, it’s a comforting and elegant bake that’s become one of my favorites.