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eva watts

Raspberry Swirl Brioche Loaf

There is nothing quite like the smell of a warm, buttery brioche loaf baking in the oven. For me, brioche is the ultimate "weekend baking" project. It’s rich, pillowy, and has that signature golden crumb that feels like a total luxury. But when you swirl in a tangy, vibrant raspberry reduction? It transforms from a simple breakfast bread into a sophisticated pastry that’s almost too beautiful to slice.
I love this loaf because it strikes the perfect balance between the richness of the dough and the sharp, fruity bite of the raspberries. It’s the kind of breakfast treat that makes you feel like you’re waking up in a Parisian cafe. While it does take a bit of patience to let the dough rise properly, the process is incredibly therapeutic—and the moment you pull that golden, swirled loaf out of the oven, you’ll realize it was worth every minute.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings: 1 loaf
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 ½ cups Bread Flour
  • ½ cup Unsalted Butter, softened
  • 3 large Eggs
  • ¼ cup Sugar
  • 1 packet (2 ¼ tsp) Active Dry Yeast
  • ½ cup Warm Milk
  • 1 tsp Salt
  • 1 ½ cups Fresh Raspberries
  • 2 tbsp Sugar
  • 1 tsp Lemon juice

Equipment

  • Stand Mixer
  • Large mixing bowl
  • Loaf pan
  • Rolling Pin
  • Parchment paper
  • Pastry brush

Method
 

  1. Activate Yeast: In the bowl of your mixer, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  2. Make the Dough: Add the flour, eggs, and salt. Knead with the dough hook until combined. Gradually add the softened butter, piece by piece, kneading until the dough is smooth and glossy (about 8–10 minutes).
  3. First Rise: Cover the bowl and let the dough rise in a warm spot until doubled in size (about 1.5–2 hours).
  4. Prepare the Swirl: While the dough rises, cook the raspberries, sugar, and lemon juice in a small saucepan over medium heat until thickened into a jammy consistency. Let it cool completely.
  5. Roll and Fill: On a floured surface, roll the dough into a large rectangle. Spread the raspberry jam evenly over the surface.
  6. Shape: Roll the dough tightly into a log, pinching the ends closed. Place into a greased loaf pan.
  7. Second Rise: Let the loaf rise again in the pan for 45 minutes.
  8. Bake: Brush the top with an egg wash (one egg beaten with a splash of milk). Bake at 350°F (175°C) for 30–35 minutes until golden and hollow when tapped.
  9. Serve: Let it cool completely before slicing to ensure the swirl stays intact.