Raspberry Swirl Brioche Loaf (Printable)
Soft, buttery brioche swirled with tangy raspberry jam, ideal for breakfast or afternoon tea.
# What You’ll Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves
09 - 1/2 cup fresh raspberries, lightly crushed
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# How-To Steps:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl.
02 - Add eggs and lukewarm milk. Mix on low speed with dough hook until shaggy dough forms.
03 - Increase to medium speed, knead for 5 minutes. Gradually add softened butter cubes until fully incorporated and dough is smooth and elastic, approximately 10 minutes.
04 - Transfer dough to lightly greased bowl, cover, and let rise in warm place until doubled in size, about 1 to 1.5 hours.
05 - Line 9x5-inch loaf pan with parchment paper.
06 - Punch down dough and roll on lightly floured surface to rectangle approximately 10x16 inches.
07 - Spread raspberry jam evenly over dough, leaving 1/2-inch border. Sprinkle with crushed fresh raspberries if desired.
08 - Starting from long side, tightly roll into log. Slice lengthwise down center to expose swirl. Twist two halves together, keeping cut sides facing up. Gently transfer to prepared pan.
09 - Cover and let rise until puffed, approximately 45 minutes.
10 - Preheat oven to 350°F.
11 - Whisk egg and milk for egg wash, brush evenly over loaf.
12 - Bake for 30 to 35 minutes until golden brown and loaf sounds hollow when tapped.
13 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The way the tart raspberry cuts through all that buttery richness is absolute magic
- Your kitchen will smell like a French bakery without needing any special skills
- It makes the most incredible breakfast, lightly toasted with melting butter
02 -
- The butter incorporation step seems endless but rushing it leaves you with greasy dough instead of silky brioche
- Letting the dough rise in a draft free spot makes all the difference in the final texture
- Cooling completely before slicing is torture but necessary so the swirl does not collapse
03 -
- Warm your eggs in a bowl of hot water for 5 minutes if you forgot to take them out
- A slightly under proofed loaf will still bake up beautifully while over proofed can collapse