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Freshly baked Raspberry Swirl Brioche Loaf with vibrant raspberry filling

Raspberry Swirl Brioche Loaf

This Raspberry Swirl Brioche Loaf is a buttery, flaky bread swirled with raspberry jam, perfect for impressing at brunch.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Brunch
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups all-purpose flour Use high-quality flour for the best result.
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast Ensure yeast is fresh for best results.
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, melted Do not let it cool too much before adding.
  • 3 large eggs At room temperature for best incorporation.
For the filling
  • 1/2 cup raspberry jam Feel free to use homemade or store-bought.

Method
 

Making the dough
  1. In a large bowl, pour in the warm milk and sprinkle in the yeast and sugar. Let it sit for about 5 minutes until frothy.
  2. In another bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs into the flour mix.
  3. Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.
First rise
  1. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size.
Shaping the loaf
  1. Roll the dough into a rectangle and spread the raspberry jam evenly across the surface.
  2. Roll it up tightly and place it into a greased loaf pan. Let it rise again until puffed.
Baking
  1. Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  2. Allow to cool slightly before slicing.

Notes

Store in an airtight container or wrap in foil to keep fresh. Can be made ahead of time and chilled overnight.