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Raspberry Swirl Brioche Loaf

A delightful brioche loaf swirled with fresh raspberries, offering a rich, buttery sweetness that's perfect for breakfast, brunch, or a snack.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brioche Dough
  • 3.5 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 0.5 teaspoon salt
  • 0.5 cups whole milk, warmed
  • 0.25 cups unsalted butter, melted
  • 3 large eggs
For the Raspberry Filling
  • 1 cup fresh raspberries
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, combine the 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 the dough rise in a warm place until doubled in size, about 1 hour.
  5. Meanwhile, in a small bowl, mix the raspberries with cornstarch.
Baking
  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.
  5. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.
  6. Let it cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Keep an eye on your loaf in the oven — you want it golden brown, not toasty brown! This loaf keeps fresh for 2-3 days at room temperature and is freezer-friendly.