Raspberry Swirl Brioche Loaf (Printable)
Buttery brioche with sweet raspberry swirl, ideal for breakfast or dessert
# 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
# Directions:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl.
02 - Add eggs and lukewarm milk. Mix on low with dough hook until shaggy dough forms.
03 - Increase speed to medium and knead for 5 minutes. Gradually add softened butter cubes until fully incorporated and dough is smooth and elastic, about 10 minutes.
04 - Transfer dough to lightly greased bowl, cover, and let rise in warm place until doubled in size, approximately 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 using.
08 - Starting from long side, tightly roll dough into log. Slice log lengthwise down center to expose swirl.
09 - Twist two halves together, keeping cut sides facing up. Gently transfer twist to prepared loaf pan.
10 - Cover and let rise until puffed, approximately 45 minutes.
11 - Preheat oven to 350°F.
12 - Whisk egg and milk for egg wash, brush over loaf.
13 - Bake for 30 to 35 minutes, or until golden brown and loaf sounds hollow when tapped.
14 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- The brioche dough is impossibly tender, thanks to all that butter worked in bit by bit
- That raspberry ribbon running through the middle makes every slice look like you bought it from a fancy bakery
- It transforms ordinary breakfast into something that feels like a special occasion
02 -
- The butter must be truly softened, or it will never incorporate properly into the dough
- Chilling the dough for 20 minutes before rolling makes the shaping process so much easier
- That lengthwise slice and twist is what creates the beautiful exposed swirl pattern
03 -
- Room temperature ingredients are not optional here, they are essential for proper emulsification
- If the dough feels too sticky during rolling, dust your surface lightly with flour