Raspberry Swirl Brioche Loaf (Printable)

Buttery French bread with sweet raspberry ribbons, perfect for breakfast or brunch.

# What You 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 (optional)

→ Egg Wash

10 - 1 large egg
11 - 1 tbsp milk

# Steps:

01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt.
02 - Add eggs and lukewarm milk. Mix on low with a dough hook until a shaggy dough forms.
03 - Increase speed to medium and knead for 5 minutes. Gradually add softened butter, a few cubes at a time, until fully incorporated and dough is smooth and elastic (about 10 minutes).
04 - Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
05 - Line a 9x5-inch loaf pan with parchment paper.
06 - Punch down the dough and roll out on a lightly floured surface to a rectangle about 10x16 inches.
07 - Spread raspberry jam evenly over dough, leaving a 1/2-inch border. Sprinkle with crushed fresh raspberries if using.
08 - Starting from a long side, tightly roll up dough into a log. Slice the log lengthwise down the center to expose the swirl. Twist the two halves together, keeping cut sides facing up. Gently transfer the twist into the prepared loaf pan.
09 - Cover and let rise until puffed, about 45 minutes.
10 - Preheat oven to 350°F.
11 - Whisk egg and milk for egg wash, and brush over loaf.
12 - Bake for 30–35 minutes, or until golden brown and loaf sounds hollow when tapped.
13 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The brioche is impossibly soft while the raspberry swirl stays tart and bright
  • It makes the house smell like a French bakery took up residence in your oven
  • The twisting technique looks impressive but takes zero actual skill
02 -
  • The butter incorporation step takes patience but rushing it leaves you with greasy heavy bread
  • Slicing the log lengthwise creates those exposed raspberry edges that caramelize beautifully
03 -
  • If your kitchen is cold the dough might take longer to rise and that is completely normal
  • A serrated knife works best for slicing without squishing the delicate crumb

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