Introduction

Experience the delightful combination of soft, fluffy brioche with a sweet raspberry swirl in this easy-to-make Raspberry Swirl Brioche Loaf. Perfect for breakfast or an afternoon treat, this loaf promises a tender crumb with a fruity surprise.

Raspberry Swirl Brioche Loaf Recipe - Recipe Image

Ingredients

1 egg
Milk (for egg wash, about 2 tablespoons)
Raspberry filling (quantity as desired for swirling)

Instructions

Step 1: Cover the loaves with a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they have puffed up.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: In a small bowl, whisk together the egg and milk to make an egg wash. Brush the tops of the loaves with this mixture to achieve a golden color when baked.
Step 4: Bake the loaves in the preheated oven for 30-35 minutes, or until they turn golden brown and sound hollow when tapped on the bottom. If they brown too quickly, cover loosely with aluminum foil.
Step 5: Remove the loaves from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh or frozen raspberries for the filling, and cook them down slightly with sugar to create a thick swirl.
If you prefer a sweeter dough, add a tablespoon of sugar to your brioche recipe before baking.
Covering the loaves with aluminum foil partway through baking prevents over-browning while ensuring they fully cook.

Storage

Store the cooled brioche loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped in foil and a plastic bag for up to 1 month. To reheat, warm slices gently in a toaster or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade raspberry jam instead of filling?

Yes, homemade raspberry jam works perfectly as a swirl filling. Just ensure it’s not too runny to prevent sogginess in the dough.

How do I know when the brioche loaf is fully baked?

The loaf is done when it’s golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) also indicates doneness.

Raspberry Swirl Brioche Loaf Recipe

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★★★★★

5 from 80 reviews

This Raspberry Swirl Brioche Loaf is a soft, fluffy, and beautifully golden baked bread featuring a delightful raspberry filling swirled throughout. Perfect for breakfast or a sweet snack, this brioche loaf offers a rich, buttery texture complemented by the sweet and slightly tart raspberry filling.

Author: Tara
Prep Time: 45 minutes (including second rise)
Cook Time: 30-35 minutes
Total Time: 1 hour 15 minutes to 1 hour 20 minutes
Yield: 1 standard loaf (approximately 8-10 slices)
Category: Bread
Method: Baking
Cuisine: French

Ingredients

For the Brioche Dough

Eggs (for dough and egg wash) – quantity as needed
Milk – quantity as needed (for egg wash and dough)

For the Filling

Raspberry filling – amount to swirl into dough as preferred

Other

Aluminum foil (optional, for covering during baking)

Instructions

Proof the dough: Cover the prepared brioche dough loaves with a clean kitchen towel and let them rise again in a warm place for about 30-45 minutes, or until they have puffed up, ensuring the dough is light and airy before baking.
Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the brioche loaves evenly and thoroughly.
Prepare egg wash: In a small bowl, whisk together the egg and milk to create an egg wash. This mixture will give the loaves a beautiful golden brown crust when baked.
Apply egg wash: Brush the tops of the risen loaves gently and evenly with the egg wash to promote a shiny, golden exterior.
Bake the loaves: Place the loaves in the preheated oven and bake for 30-35 minutes. Bake until the loaves are golden brown and produce a hollow sound when tapped on the bottom. If the tops brown too quickly, loosely cover them with aluminum foil to prevent burning.
Cool the bread: Remove the loaves from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely, allowing the texture to set and the flavors to develop.

Notes

Ensure the dough is sufficiently proofed to get a light and fluffy brioche texture.
The raspberry filling can be homemade or store-bought; adjust the quantity based on your preference for sweetness and tartness.
For a shinier crust, apply a second coat of egg wash halfway through baking if desired.
Use aluminum foil to prevent over-browning if your oven runs hot or if the loaves brown too fast.
Allow the brioche to cool completely before slicing to avoid a gummy texture inside.

Keywords: Raspberry brioche, sweet bread, raspberry swirl loaf, soft brioche, breakfast bread, baked brioche, fruit-filled bread