Description
Soft, buttery brioche bread filled with a sweet-tart raspberry swirl — this Raspberry Brioche Swirl Bread is a stunning and delicious treat perfect for brunch or dessert!
Ingredients
Scale
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) instant yeast
- ½ tsp salt
- ¾ cup warm milk (100–110°F)
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened and cubed
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 Tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 1 egg yolk + 1 Tbsp milk, whisked (for egg wash)
- Powdered sugar for dusting (optional)
- Sliced almonds for crunch (optional)
Instructions
- Make the Raspberry Filling: In a small saucepan, add raspberries, sugar, and lemon juice. Cook over medium heat for 5–6 minutes, stirring until berries soften. Mash lightly and simmer until mixture thickens. Add cornstarch if desired. Cool completely before using. (Tip: You can replace raspberries with strawberries, blueberries, or mixed berries.)
- Make the Brioche Dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and eggs; mix until dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth. Gradually add butter, a few cubes at a time, until fully incorporated. Continue kneading until glossy and elastic. Cover and let rise 1½–2 hours, or until doubled in size.
- Shape the Loaf: Punch down risen dough and roll into a 10×14-inch rectangle. Spread cooled raspberry filling evenly over dough, leaving a ½-inch border. Roll tightly from the short side into a log. Slice lengthwise down the center to expose swirls and twist both halves together, keeping the cut sides facing up. Place in a greased 9×5-inch loaf pan, cover, and let rise 45 minutes.
- Bake: Preheat oven to 350°F (177°C). Brush loaf with egg wash. Bake for 30–35 minutes, or until golden and internal temperature reaches 190°F. Cool in pan 10 minutes, then transfer to a rack.
- Serve: Dust with powdered sugar and serve warm or at room temperature. For dessert, slice and top with whipped cream or vanilla ice cream.
Notes
For a richer flavor, use European-style butter. The raspberry filling can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg