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Raspberry Swirl Brioche Loaf

An indulgent yet simple recipe that combines fluffy brioche with a fresh raspberry swirl, perfect for breakfast, brunch, or a cozy treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, warmed Ensure warm to the touch for yeast activation
  • 1/4 cup unsalted butter, melted
  • 3 large eggs Can substitute with flaxseed meal for a vegan option
Raspberry Filling
  • 1 cup fresh raspberries Can use thawed, drained frozen raspberries
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, combine flour, sugar, yeast, and salt.
  2. In another bowl, mix the warm milk, melted butter, and eggs.
  3. Gradually add the wet ingredients to the dry ingredients and knead until a soft dough forms.
  4. Cover and let rise in a warm place until doubled in size, about 1 hour.
  5. Meanwhile, in a small bowl, mix the raspberries with cornstarch.
Assembly
  1. Once the dough has risen, punch it down, then roll it out into a rectangle.
  2. Spread the raspberry mixture evenly over the dough.
  3. Roll the dough tightly and place it in a greased loaf pan.
  4. Cover and let rise again until doubled, about 30-45 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Bake for 25-30 minutes or until golden brown.
  3. Let it cool in the pan for 10 minutes before transferring to a wire rack.
  4. Slice and enjoy!

Notes

Serve warm with butter or cream cheese. Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices for up to 3 months.