Name: Raspberry Swirl Brioche Loaf
Prep time: 30 min
Cook time: 40 min
Total time: PT-491157H55M55S
Cuisine: French-Inspired
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp instant yeast; 1 tsp salt; 3 large eggs; 1/2 cup whole milk (warm); 1/2 cup unsalted butter (softened, cut into pieces); 1 1/2 cups raspberries (fresh or frozen); 1/4 cup granulated sugar (for filling); 1 tbsp cornstarch; 1 tbsp lemon juice; 1/2 tsp vanilla extract (optional); 1 egg (for egg wash); 1 tbsp milk (for egg wash)

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Raspberry swirl brioche loaf is one of my favorite showstopper bakes—it’s soft, rich, buttery, and swirled with a vibrant raspberry filling that adds the perfect balance of sweetness and tang. This loaf not only tastes incredible, but it also looks beautiful with its glossy top and bold red swirls. Whether I’m making it for brunch, gifting it, or enjoying it fresh out of the oven with a cup of tea, it never fails to impress.

Why You’ll Love This Recipe

I love how this loaf combines the pillowy texture of classic brioche with the juicy brightness of raspberries. It’s perfect for special occasions or a cozy weekend bake, and the dough is surprisingly manageable. The raspberry swirl creates a beautiful marbled effect inside, and each slice feels like a treat. Plus, it keeps well and makes amazing French toast if I have leftovers. Raspberry Swirl Brioche Loaf

Ingredients

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

For the brioche dough:
all-purpose flour
granulated sugar
instant yeast
salt
eggs
whole milk (warm)
unsalted butter (softened)

For the raspberry filling:
fresh or frozen raspberries
sugar
cornstarch
lemon juice
vanilla extract (optional)

For the egg wash:
egg
splash of milk

Directions

I start by making the brioche dough—mixing the flour, sugar, yeast, and salt, then adding the eggs and warm milk.
Once it comes together, I knead in the softened butter bit by bit until the dough is smooth and elastic.
I cover the dough and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
While the dough rises, I make the raspberry filling by cooking the raspberries, sugar, lemon juice, and cornstarch in a saucepan until thickened. Then I let it cool completely.
After the dough has risen, I roll it out into a rectangle on a floured surface.
I spread the raspberry filling over the dough, leaving a small border, and then roll it up tightly like a jelly roll.
I slice the roll lengthwise and twist the two halves together to form a swirl.
Then I place the twisted dough into a greased loaf pan and let it rise again for about 45 minutes.
Once risen, I brush the top with egg wash and bake until golden brown and cooked through—usually around 35–40 minutes.
I let the loaf cool before slicing (though it’s very tempting to dive in right away).

Servings and timing

This recipe makes 1 loaf, about 8–10 slices, and takes around 3–4 hours total including rising and baking time. Most of it is hands-off, making it perfect for a relaxed baking day.

Variations

Sometimes I add a bit of cream cheese to the filling for a raspberry cheesecake twist. I’ve also tried using other fruits like blueberries or chopped strawberries with great results. If I want extra sweetness, I drizzle a simple glaze made from powdered sugar and lemon juice over the top once it cools. And for an indulgent version, I sprinkle white chocolate chips into the swirl before shaping.

storage/reheating

I store the loaf tightly wrapped at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it soft, I reheat slices in the microwave for a few seconds or toast them lightly. It also freezes well—I wrap individual slices and thaw them when I need a quick treat. Raspberry Swirl Brioche Loaf

FAQs

Can I use raspberry jam instead of fresh filling?

Yes, I’ve used jam when I need to save time. I just make sure it’s thick enough so it doesn’t leak too much during baking.

Do I have to twist the dough?

No, I’ve made a simple rolled loaf without slicing and twisting, and it still tastes amazing. The twist just adds a pretty marbled look.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. I shape and bake it the next day.

How do I know when the loaf is done baking?

I check that it’s golden on top and sounds hollow when tapped. If I’m unsure, I insert a skewer—if it comes out clean, it’s done.

Is this loaf sweet like dessert?

It’s mildly sweet, just enough to balance the tartness of the raspberries. It works great for breakfast, brunch, or a not-too-sweet dessert.

Conclusion

Raspberry swirl brioche loaf is one of those bakes that’s just as fun to make as it is to eat. It’s soft, buttery, and filled with juicy raspberry flavor in every slice. Whether I’m serving it fresh from the oven or toasting leftovers the next day, this loaf always brings something special to the table.