Save This stunning brioche loaf combines rich, buttery French bread dough with vibrant raspberry jam swirled throughout. The dough requires patience during the two rising periods but rewards you with an incredibly soft, tender crumb. After the first rise, roll the dough into a rectangle, spread with jam, then roll and twist to create that signature exposed swirl pattern. The finished loaf emerges golden brown from the oven, with the jam creating ribbons of tart sweetness throughout each slice.
The kitchen counter was covered in flour, and I could not stop grinning while this loaf baked. My apartment filled with butter and raspberries, and my roommate kept wandering in to ask if it was done yet.
I made this for a friend is brunch, and she literally moaned at first bite. We sat around the table picking at the loaf until there were only crumbs left, and nobody felt guilty about it.
Ingredients
- 3 1/4 cups all-purpose flour: This creates the structure for all that butter and eggs we are adding
- 1/4 cup granulated sugar: Just enough to balance the tangy raspberry and help the yeast do its job
- 2 1/4 tsp active dry yeast: Make sure it is fresh and bubbly when you proof it
- 1 tsp fine sea salt: Do not skip this, it keeps the bread from tasting flat
- 4 large eggs: Room temperature eggs incorporate better into the dough
- 1/2 cup whole milk: Lukewarm, not hot, or you will kill the yeast
- 10 tbsp unsalted butter: Softened and cubed, this is what makes brioche so incredibly tender
- 1/2 cup raspberry jam: Use a good quality one you would actually eat on toast
- 1/2 cup fresh raspberries: Lightly crushing them adds little pockets of fresh fruit flavor
- 1 large egg and 1 tbsp milk: Whisked together for that golden, shiny finish
Instructions
- Make the dough base:
- Combine flour, sugar, yeast, and salt in your stand mixer bowl
- Add the wet ingredients:
- Pour in eggs and lukewarm milk, mix on low until shaggy
- Knead it proper:
- Turn to medium speed for 5 minutes, then add butter a few cubes at a time
- Let it do its thing:
- Knead another 10 minutes until smooth and elastic, then rise 1 to 1.5 hours
- Prep your pan:
- Line a 9x5 inch loaf pan with parchment paper so nothing sticks
- Roll it out:
- Punch down dough and roll into a 10x16 inch rectangle on floured surface
- Add the swirl:
- Spread jam evenly, leave a border, scatter crushed fresh raspberries on top
- Shape the twist:
- Roll into a log, slice lengthwise down center, twist halves together
- Second rise:
- Settle twist into pan, cover, let puff for about 45 minutes
- Get it glossy:
- Brush with egg wash so it bakes up golden and beautiful
- Bake to perfection:
- 350 degrees for 30 to 35 minutes until golden and hollow sounding
- Patient cooling:
- Wait 10 minutes in pan, then finish cooling on rack before slicing
Save My mom called while this was cooling, and I kept describing it until she asked if I was baking or writing poetry. Some foods just hit different.
Making It Your Own
Swap apricot or strawberry jam if raspberries are not your thing. I have added white chocolate chips to the swirl before, and nobody complained about that decision.
Serving Suggestions
Toast leftovers and slather with salted butter. It is also incredible alongside a strong cup of coffee or black tea in the afternoon.
Storage and Timing
This bread is best within two days, but that will not be a problem. Keep it wrapped at room temperature, never refrigerate brioche.
- Freeze slices for busy weekday mornings
- Wrap tightly in plastic if it lasts more than a day
- Reheat gently to bring back that fresh baked texture
Save There is something so satisfying about pulling a warm, swirled loaf from the oven. I hope this finds its way into your kitchen on a slow morning.
Recipe FAQs
- → Can I use other fruit jams besides raspberry?
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Absolutely. Strawberry, apricot, blackberry, or cherry preserves work beautifully. Just ensure the jam is thick enough not to leak during baking.
- → Do I need a stand mixer for the dough?
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While a stand mixer makes kneading easier, you can knead by hand. Expect to spend 15-20 minutes kneading by hand to achieve the same smooth, elastic texture.
- → Why slice the log lengthwise before twisting?
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This technique exposes the raspberry filling, creating that beautiful visible swirl pattern on top of the loaf as it bakes. It also helps the jam caramelize slightly.
- → How should I store the brioche?
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Keep wrapped at room temperature for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Toast frozen slices before serving.
- → Can I prepare the dough ahead of time?
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Yes. After the first rise, punch down the dough and refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and filling.
- → Why does my dough feel sticky when adding butter?
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This is normal. The dough will seem slippery and tacky as you incorporate butter, but it will eventually smooth out and become elastic. Keep kneading until the butter is fully absorbed.
