Raspberry Swirl Brioche Loaf

The butter hit the warm dough and made that soft slapping sound that only brioche makes. My tiny apartment kitchen smelled like yeast and possibility, rain tapping against the window while I folded piece after piece of butter into the dough. Hours later, when that first slice hit the plate, the raspberry swirl peeked through like something secret and wonderful.

I brought this loaf to a Sunday brunch last spring, still slightly warm from the oven. My friend Sarah took one bite, eyes wide, and asked if I had been secretly taking pastry classes. We ate almost the entire thing standing around the kitchen island, talking and picking at raspberry-stained fingers.

Ingredients

• All purpose flour: The structure that holds all those eggs and butter together
• Active dry yeast: Fresh yeast makes such a difference, give it time to wake up in that warm milk
• Room temperature eggs: Cold eggs will shock your dough and mess up the butter absorption
• Unsalted butter: Softened but not melting, this is what makes brioche impossible to resist
• Raspberry jam: A good quality jam here matters, it is half the flavor profile
• Fresh raspberries: These little pockets of fruit create the most beautiful bursts inside

Instructions

Make the dough base:

Combine the flour, sugar, yeast, and salt in your stand mixer bowl. Pour in the eggs and that warm milk, then let the dough hook work on low until everything comes together into a shaggy, sticky mass.

Incorporate the butter:

Turn the mixer to medium and start dropping in those softened butter cubes one at a time. Watch the dough transform from rough to impossibly smooth and glossy, about 10 minutes of patience.

First rise:

Place the dough in a greased bowl and cover it. Find a warm corner and let it double in size, usually an hour to ninety minutes depending on your kitchen temperature.

Roll and fill:

Punch down the risen dough and roll it into a rectangle on a floured surface. Spread the jam all over, leaving a little border, then scatter those crushed fresh raspberries on top like edible confetti.

Create the twist:

Roll everything into a tight log from the long side, then use a sharp knife to slice it right down the middle lengthwise. Twist those two halves together with the cut sides facing up, showing off all those raspberry layers.

Second rise and bake:

Nestle the twist into your parchment lined pan and let it puff up again for about 45 minutes. Brush with the egg wash, then bake at 350°F until deep golden and the loaf sounds hollow when you tap it.

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My sister called me mid bite on her first slice of this bread, just to breathe into the phone that she would never buy bakery bread again. There is something about homemade brioche that feels like a genuine luxury, even if the process is mostly just patience and butter.

Making It Your Own

Apricot jam creates this lovely mellow sweetness that feels nostalgic in the best way. Strawberry makes the whole loaf feel like breakfast in bed. The classic raspberry will always be my favorite though, that perfect balance of sweet and tart cutting through the rich dough.

Serving Suggestions

Toast a slice until the edges crisp and slather it with salted butter. The contrast between warm, crisp edges and that tender, fruit streaked center is worth the entire three hour process. A hot cup of black coffee alongside makes this feel like a weekend in Paris.

Storage And Timing

This bread is at its absolute best the day it is made, when the crust is still faintly crisp and the interior is like a cloud. But there is something wonderful about having leftover brioche around for a few days of treats.

• Wrap tightly and store at room temperature for up to 3 days
• Slices freeze beautifully and toast up straight from frozen
• Day old brioche makes incredible French toast if you somehow have leftovers

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There is nothing quite like pulling this loaf from the oven, that golden crust giving way to the tenderest interior you can imagine. Enjoy every buttery, raspberry streaked slice.

Common Recipe Questions

→ Can I make this dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before rolling and filling.

→ Can I use frozen raspberries instead of jam?

Frozen raspberries release too much liquid during baking. Use raspberry preserves or cook frozen berries down into a thick jam first.

→ Why do I slice the log lengthwise?

Lengthwise slicing exposes the layers, creating the signature swirled appearance when twisted. This technique maximizes the beautiful raspberry pattern throughout.

→ How do I know when the brioche is fully baked?

The loaf should be golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190-200°F.

→ Can I freeze this loaf?

Yes, wrap the completely cooled loaf tightly in plastic and foil, then freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 10 minutes.

→ What other fruit fillings work well?

Strawberry, apricot, blackberry, or cherry preserves all pair beautifully with brioche. Avoid watery fruits like fresh blueberries unless cooked down first.