How to Create Perfect Raspberry Swirl Brioche

Dough Development

Creating a properly enriched brioche with the ideal gluten structure through controlled butter incorporation and proper kneading technique.

Filling Consistency

Achieving the perfect balance of thickness and spreadability in the raspberry filling to ensure defined swirls without leakage.

Twisting Technique

Mastering the cutting and twisting method to create beautiful, even raspberry swirls throughout the finished loaf.

Baking Precision

Monitoring temperature and timing carefully to achieve a golden exterior while maintaining a soft, tender interior crumb.

Baking Tips

For the best texture, make sure all ingredients for the dough are at room temperature before beginning.

The brioche dough can be made a day ahead and refrigerated overnight for its first rise. This actually improves flavor development.

Don't rush the butter incorporation process; adding it slowly ensures a smooth, well-emulsified dough.

If using frozen raspberries for the filling, there's no need to thaw them first.

For a cleaner cut when slicing the log, chill the rolled dough in the freezer for 15 minutes before cutting.

The finished loaf freezes beautifully; wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month.

For individual rolls, cut the filled and rolled dough into 12 slices and place in a muffin tin or on a baking sheet.

Raspberry Swirl Brioche

Name: Raspberry Swirl Brioche
Prep time: 45 min
Cook time: 35 min
Total time: 4 h
Yield: 1 loaf (12 slices)
Cuisine: French
Ingredients: For the brioche dough:; 4 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 teaspoons active dry yeast (1 standard packet); 1 teaspoon salt; 1/2 teaspoon ground cardamom (optional); 4 large eggs, room temperature; 1/2 cup whole milk, warmed to 110°F; 3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces; 1 tablespoon vanilla extract; Zest of 1 lemon; For the raspberry filling:; 1 1/2 cups fresh raspberries; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 2 tablespoons cornstarch; 2 tablespoons water; 1/4 teaspoon almond extract (optional); For the egg wash:; 1 large egg; 1 tablespoon water; For the glaze (optional):; 1 cup powdered sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 1 tablespoon freeze-dried raspberry powder (optional, for color and flavor)

Raspberry Swirl Brioche features a buttery, tender enriched dough with delicate ribbons of tangy raspberry preserves throughout each pillowy slice. The golden exterior gives way to a soft, airy crumb with vibrant pink swirls, while hints of vanilla and lemon zest complement the bright berry flavor, creating an elegant bread perfect for breakfast, brunch, or afternoon tea.

Prep Time

45 Minutes

Cook Time

35 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the brioche dough:

4 cups all-purpose flour

1/3 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 standard packet)

1 teaspoon salt

1/2 teaspoon ground cardamom (optional)

4 large eggs, room temperature

1/2 cup whole milk, warmed to 110°F

3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces

1 tablespoon vanilla extract

Zest of 1 lemon

For the raspberry filling:

1 1/2 cups fresh raspberries

1/4 cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon almond extract (optional)

For the egg wash:

1 large egg

1 tablespoon water

For the glaze (optional):

1 cup powdered sugar

2 tablespoons heavy cream

1/2 teaspoon vanilla extract

1 tablespoon freeze-dried raspberry powder (optional, for color and flavor)

Instructions

Start by making the raspberry filling: In a medium saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and release their juices, about 5-7 minutes.

In a small bowl, whisk together cornstarch and water to create a slurry. Add to the raspberry mixture and continue cooking, stirring constantly, until thickened, about 1-2 minutes.

Remove from heat, stir in almond extract if using, and transfer to a heat-proof container. Cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely in the refrigerator.

For the brioche dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, salt, and cardamom if using.

In a separate bowl, whisk together eggs, warm milk, vanilla, and lemon zest. With the mixer on low speed, gradually add the egg mixture to the dry ingredients.

Mix on medium-low speed until a rough dough forms, about 2 minutes. Increase speed to medium and add softened butter, one piece at a time, waiting until each piece is incorporated before adding the next.

Continue kneading the dough for 8-10 minutes until smooth, elastic, and pulling away from the sides of the bowl. The dough will be soft and slightly sticky.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

After the first rise, gently punch down the dough and turn out onto a lightly floured surface. Roll into a large rectangle, approximately 18 x 12 inches.

Spread the cooled raspberry filling evenly over the dough, leaving a 1-inch border along all edges.

Starting from the long edge, roll the dough tightly into a log. Pinch the seam and ends to seal.

Using a sharp knife, cut the log in half lengthwise, creating two long strips with exposed layers.

With the cut sides facing up, carefully twist the two strips around each other, maintaining the exposed layers facing upward as much as possible.

Transfer the twisted dough to a greased 9x5-inch loaf pan. Cover loosely with plastic wrap and let rise until puffy and nearly reaching the top of the pan, about 45 minutes to 1 hour.

Preheat oven to 350°F (175°C). Make the egg wash by whisking together egg and water. Gently brush the top of the risen loaf with egg wash.

Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top is browning too quickly, cover loosely with aluminum foil.

Allow the bread to cool in the pan for 15 minutes, then remove to a wire rack to cool completely.

For the optional glaze: Whisk together powdered sugar, heavy cream, vanilla extract, and raspberry powder if using. Drizzle over the cooled bread.

Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Raspberry Swirl Brioche

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Raspberry Swirl Brioche

Raspberry Swirl Brioche

Ingredients

Instructions