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A tender and buttery homemade brioche loaf with vibrant raspberry swirls, perfect for breakfasts, desserts, or festive occasions.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 3 ¼ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup warm milk (about 110°F)
  • 4 tbsp unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp butter, melted (for brushing)
  • ¾ cup powdered sugar (optional glaze)
  • 1–2 tbsp lemon juice (optional glaze)
  • 1 tbsp milk or cream (optional glaze)

Instructions

  1. Activate the yeast by mixing warm milk with a pinch of sugar in a small bowl. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
  2. In a large bowl, whisk together flour, granulated sugar, and salt.
  3. Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Stir until a rough, shaggy dough forms.
  4. Turn dough onto a floured surface and knead by hand for 10–12 minutes until smooth and stretchy. Add small amounts of flour if too sticky, but keep dough soft.
  5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  6. While dough rises, make the raspberry filling by combining raspberry preserves, cornstarch, and water in a saucepan. Cook over medium-low heat, stirring constantly, until thickened. Let cool completely.
  7. Punch down the risen dough and roll it into a 10×15-inch rectangle on a floured surface.
  8. Spread the cooled raspberry filling evenly over the dough, leaving a half-inch border around edges.
  9. Roll the dough tightly from one long edge into a log. Slice the log lengthwise down the middle to reveal layers.
  10. Twist the two halves together with cut sides facing up to display the swirl pattern, then gently place in a greased 9×5-inch loaf pan.
  11. Cover and let the shaped dough rise for 30–40 minutes to puff up.
  12. Preheat oven to 350°F (175°C).
  13. Brush the top of the loaf with melted butter. Bake for 35–40 minutes until golden and cooked through. If browning too fast, tent with foil during last 10 minutes.
  14. Cool loaf in pan for 10 minutes, then transfer to wire rack to cool completely.
  15. Optional: whisk powdered sugar, lemon juice, and milk or cream into a glaze. Drizzle over cooled loaf for a sweet, tangy finish.

Notes

Adding lemon zest to the dough and lemon juice in the glaze adds a refreshing zing., Using seedless raspberry preserves avoids the need for straining the filling., Store in an airtight container at room temperature up to two days or refrigerated to keep longer., Warm slices briefly before serving to restore softness and enhance flavor., Imperfect swirl patterns add rustic charm and uniqueness to each loaf.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert and Breakfast Bread
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 387 calories per serving
  • Fat: 8g total fat per serving
  • Carbohydrates: 73g carbohydrates per serving
  • Protein: 6g protein per serving