Making your own bread sounds like a big project. But it doesn’t have to be.
This raspberry brioche is soft, sweet, and easier than you think.
Let’s bake a loaf that will make your kitchen smell amazing.
Raspberry Swirl Brioche Loaf
This recipe gives you a soft, buttery bread with a beautiful raspberry swirl. It’s perfect for breakfast or as a special treat.
What You’ll Need
For the Brioche Dough:
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Salt
- Warm milk (about 110°F)
- Large eggs
- Unsalted butter, softened
For the Raspberry Filling:
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
- Lemon juice
For the Egg Wash:
- One large egg
- A splash of milk
Tools You’ll Use
- Stand mixer with a dough hook
- Large mixing bowl
- Small saucepan
- Spatula
- Rolling pin
- 9×5 inch loaf pan
- Parchment paper
- Pastry brush
Pro Tips for Success
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Check Your Yeast: Make sure your yeast is active. If it doesn’t get foamy in the warm milk and sugar, it’s old. Your bread won’t rise without good yeast.
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Room Temperature is Key: Your butter and eggs must be at room temperature. Cold ingredients will shock the yeast and make the dough harder to mix.
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Don’t Rush the Rise: Brioche needs time to rise. Find a warm, draft-free spot in your kitchen. A slow rise develops better flavor.
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Chill the Dough: After the first rise, chilling the dough is a big help. It makes the buttery dough much less sticky and easier to roll out.
How to Make the Raspberry Swirl Brioche
Step 1: Activate the Yeast
In your mixer’s bowl, mix the warm milk, a spoonful of sugar, and the yeast. Let it sit for 5-10 minutes until it looks foamy.
Step 2: Mix the Dough
Add the rest of the sugar, flour, salt, and eggs to the bowl. Mix on low speed with the dough hook until a shaggy dough forms.
Step 3: Add the Butter
Add the softened butter, one piece at a time. Keep mixing until each piece is worked in. This part takes patience.
Step 4: Knead the Dough
Once all the butter is in, turn the mixer to medium speed. Knead for about 10 minutes. The dough should be smooth, shiny, and pull away from the sides of the bowl.
Step 5: First Rise
Place the dough in a lightly oiled bowl. Cover it and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Step 6: Make the Raspberry Filling
While the dough rises, put the raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, mashing the berries. Let it simmer until it gets thick, then cool it completely.
| Filling Tip | Why It Works |
|---|---|
| Cool Completely | Prevents melting the dough |
| Use Cornstarch | Thickens the filling |
| Add Lemon Juice | Brightens the flavor |
Step 7: Chill the Dough
Gently punch down the risen dough. Cover it and put it in the fridge for at least 1 hour, or even overnight. This makes it easy to handle.
Step 8: Shape the Loaf
On a floured surface, roll the chilled dough into a rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a small border.
Step 9: Roll and Place in Pan
Roll the dough up tightly into a log. Pinch the seam to seal it. Place the log, seam-side down, in a loaf pan lined with parchment paper.
Step 10: Second Rise
Cover the loaf pan and let it rise again for about 1 hour. It should look puffy and rise just above the pan’s rim.
Step 11: Bake
Preheat your oven to 375°F. Brush the top of the loaf with the egg wash. Bake for 30-35 minutes, or until it’s golden brown.
Step 12: Cool
Let the loaf cool in the pan for a few minutes. Then, move it to a wire rack to cool completely before slicing. Slicing it warm can make it smoosh.
Substitutions and Variations
- Different Berries: You can use strawberries, blueberries, or blackberries for the filling.
- Add Spices: A little bit of cinnamon or cardamom in the dough adds a warm flavor.
- No Stand Mixer?: You can knead this dough by hand. It will take longer, about 15-20 minutes, and a lot of arm work.
Make-Ahead Tips
You can make the dough the night before and let it do its first rise slowly in the refrigerator.
The raspberry filling can also be made up to 3 days in advance and stored in the fridge.
Nutrition and Pairings
This is a treat, so the numbers are what you’d expect. A single slice has its share of butter and sugar.
| Ingredient Swaps | Result |
|---|---|
| Sugar Substitute | Use your favorite one |
| Whole Wheat Flour | Use up to 50% |
| Dairy-Free Milk | Almond or soy milk |
| Dairy-Free Butter | Use a plant-based block |
This brioche is great on its own. You can also toast it and add a little more butter. It’s perfect with a cup of coffee or tea.
Leftovers and Storage
Store the brioche in an airtight container at room temperature for up to 3 days.
For longer storage, wrap it well and put it in the fridge for a week. You can also freeze slices for later. Just pop them in the toaster to warm up.
Frequently Asked Questions
Q1. Why didn’t my dough rise?
Ans: Your yeast might be old, or your milk was too hot and killed it. The room might also be too cold.
Q2. Can I use frozen raspberries?
Ans: Yes. You don’t need to thaw them first. You might need to cook the filling a little longer to get it thick.
Q3. My filling leaked out while baking. What happened?
Ans: You might have rolled the log too loosely, or the seam wasn’t pinched shut tightly enough. A little leaking is normal sometimes.
Wrapping Up
You now have the simple steps to bake a beautiful Raspberry Swirl Brioche Loaf. It takes some time, but the work is easy.
Go ahead and try it. Let me know how it turns out in the comments. I’m here to answer any questions you have.
