Raspberry Swirl Brioche Loaf (Printable)
Buttery brioche dough spiraled with raspberry jam creates a stunning loaf ideal for breakfast or dessert.
# What You Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour (410 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 2 1/4 tsp active dry yeast (7 g)
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm (120 ml)
07 - 10 tbsp unsalted butter, softened and cubed (140 g)
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves (150 g)
09 - 1/2 cup fresh raspberries, lightly crushed, optional (60 g)
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# How-To Steps:
01 - Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.
02 - Add eggs and lukewarm milk to the dry mixture. Mix on low speed with a dough hook until a shaggy dough forms.
03 - Increase mixer speed to medium and knead for 5 minutes. Add softened butter gradually, a few cubes at a time, until fully incorporated and the dough becomes smooth and elastic, approximately 10 minutes.
04 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area until doubled in bulk, about 1 to 1.5 hours.
05 - Line a 9x5-inch loaf pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
06 - Punch down the risen dough to release air. Turn onto a lightly floured surface and roll into a rectangle measuring approximately 10x16 inches.
07 - Spread raspberry jam evenly over the dough surface, leaving a 1/2-inch border around the edges. Sprinkle with crushed fresh raspberries if using.
08 - Starting from a long edge, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layered swirl.
09 - Twist the two cut halves together, keeping the cut sides facing upward to showcase the swirl. Carefully transfer the twisted dough into the prepared loaf pan.
10 - Cover the pan loosely and let rise in a warm place until the dough is puffed and fills the pan, about 45 minutes.
11 - Preheat the oven to 350°F.
12 - Whisk together the egg and milk for the egg wash. Brush the mixture gently over the entire surface of the risen loaf.
13 - Bake for 30 to 35 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
14 - Allow the loaf to cool in the pan for 10 minutes, then carefully remove using the parchment paper overhang. Transfer to a wire rack and cool completely before slicing.
# Expert Tips:
01 -
- The combination of buttery brioche and tart raspberry creates this perfect balance that keeps you coming back for just one more slice
- Despite looking fancy, it comes together with mostly pantry staples and delivers that wow factor every single time
02 -
- The butter incorporation stage will test your patience because the dough looks like a disaster before it suddenly comes together beautifully
- Slicing the log lengthwise takes confidence, just go for it and do not worry about perfection
03 -
- Weighing your ingredients instead of using cup measurements will give you consistently better brioche results
- The dough is properly kneaded when you can stretch a small piece thin enough to see light through it without tearing