Okay, flavor adventurers, buckle up! Because I’m about to drop a flavor bomb that will have you ditching store-bought bread FOREVER. I’m talking about my Raspberry Swirl Brioche Loaf.
I perfected this recipe after countless taste-testing sessions. One memorable Sunday, I was determined to get that perfect balance of tangy raspberry and rich, buttery brioche. I had so many doughs, so many raspberry filling variations! My kitchen looked like a delicious, pink-splattered war zone. But then, it happened: The Raspberry Swirl Brioche Loaf emerged from the oven. Golden brown, the raspberry swirl peeking out like a delicious secret. The taste? Unforgettable.
The moment I took my first bite of that Raspberry Swirl Brioche Loaf, I knew this was it. The buttery richness of the brioche, the bright tartness of the raspberry… it was like a party in my mouth! That’s what I want every bite of every creation that leaves my kitchen to feel like.
This Raspberry Swirl Brioche Loaf is everything Cuba Queen is about: unapologetically bold flavors, ridiculously satisfying textures, and a cooking experience that’s as fun as it is rewarding. This Raspberry Swirl Brioche Loaf isn’t just bread. It’s an experience!
Get ready to transform your kitchen into a bakery because I am beyond thrilled to share my Raspberry Swirl Brioche Loaf recipe with you!
INGREDIENTS You Need for This:
This Raspberry Swirl Brioche Loaf ingredient list is SHORT but mighty! Here’s what you’ll need to create this masterpiece.
- 4 cups all-purpose flour: The base of our Brioche Dough Recipe, make sure it’s fresh for the best rise.
- 1/2 cup granulated sugar: Adds sweetness and helps with browning.
- 1 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 2 1/4 teaspoons (1 packet) active dry yeast: The magic ingredient that makes our dough rise!
- 1/2 cup warm milk (110-115°F): Activates the yeast and adds moisture to the dough.
- 4 large eggs: Adds richness, color, and structure to the dough.
- 1 cup (2 sticks) unsalted butter, softened: The secret to a ridiculously tender and flavorful brioche. Splurge on high-quality butter; trust me on this Raspberry Swirl Brioche Loaf ingredient!
- 12 ounces fresh raspberries: The star of our raspberry filling. Frozen raspberries work in a pinch, but fresh is best for flavor and texture.
- 1/4 cup granulated sugar (for the filling): Sweetens the raspberry filling.
- 1 tablespoon lemon juice: Brightens the raspberry flavor and helps to thicken the filling.
The Raspberry Filling Power-Up: You’ll find the best raspberries for this Raspberry Swirl Brioche Loaf at your local farmers market. Sourcing matters! I love using local honey instead of sugar in the filling for another layer of flavor.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get baking! This Raspberry Swirl Brioche Loaf recipe might seem intimidating, but I promise it’s totally doable. Just follow these steps, and you’ll be sinking your teeth into a slice of pure bliss in no time.
- Activate the Yeast: In a large bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until foamy. This means the yeast is alive and ready to work its magic!
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, and salt.
- Mix the Dough: Add the dry ingredients to the yeast mixture. Add the eggs, one at a time, mixing well after each addition.
- Incorporate the Butter: This is where most people mess up their Raspberry Swirl Brioche Loaf – but not you! Add the softened butter, a few tablespoons at a time, mixing until fully incorporated. The dough will be sticky and that is exactly what you want. Don’t stress, it’s supposed to be that way!
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size. This is crucial for a light and airy Raspberry Brioche Bread. Pro tip for Raspberry Swirl Brioche Loaf perfection: Place your dough in a slightly warm oven!
- Make the Raspberry Filling: While the dough is rising, prepare the raspberry filling. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 10-15 minutes). Let cool completely.
- Shape the Loaf: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (about 12×18 inches). Spread the cooled raspberry filling evenly over the dough.
- Create the Swirl: Gently roll the dough up tightly, starting from one of the long edges. Pinch the seam to seal. Use a sharp knife or dough scraper to cut the roll in half lengthwise. Twist the two strands together, with the cut sides facing up.
- Prepare the Pan: Generously butter or grease a 9×5 inch loaf pan. Gently transfer the twisted dough to the prepared loaf pan.
- Second Rise: Cover the loaf and let it rise in a warm place for another 30-45 minutes, or until it has almost doubled in size.
- Bake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top starts to brown too quickly, tent it with foil.
- Cool: Let the Raspberry Swirl Brioche Loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In my kitchen, this Raspberry Swirl Brioche Loaf takes exactly 32 minutes to achieve that perfect golden brown color. Your Raspberry Swirl Brioche Loaf should smell like heaven when baking. This is where your Raspberry Swirl Brioche Loaf transforms into pure magic.
PRESENTATION:
People absolutely lose their minds when I serve this Raspberry Swirl Brioche Loaf at brunch! It’s not just the taste; it’s the visual appeal. The swirled raspberry filling looks incredible when you slice it open. Here’s how to present your Raspberry Swirl Brioche Loaf for maximum impact:
- Slice it Thick: Don’t be shy! Thick slices showcase the beautiful swirl and provide a satisfying bite.
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance and sweetness.
- Serve with Fresh Berries: Garnish with a handful of fresh raspberries for a pop of color and extra flavor.
- Pair with Whipped Cream or Mascarpone: A dollop of whipped cream or mascarpone cheese takes this to the next level. The creaminess complements the tanginess of the raspberries perfectly.
- Toast it: Slightly toasting a slice of Raspberry Swirl Brioche Loaf brings out the buttery flavor and creates a delightful crispy texture. Spread with butter or jam for an extra treat.
This Raspberry Swirl Brioche Loaf absolutely slays at dinner parties! I love serving it with a scoop of vanilla ice cream for dessert. It’s also fantastic for breakfast or brunch alongside a cup of coffee or tea.
Creative Leftover Transformation: If you happen to have any leftover Raspberry Swirl Brioche Loaf (which is rare in my house!), use it to make French toast! The raspberry swirl adds a unique and delicious twist to this classic breakfast dish. For more bold flavor adventures, check out my recipe for Raspberry White Chocolate Cake Roll!
Perfect Occasions: This Raspberry Swirl Brioche Loaf is perfect for any occasion that calls for a touch of sweetness and sophistication.
- Holiday Brunch: This Raspberry Swirl Brioche Loaf makes a stunning centerpiece for your holiday brunch spread.
- Birthday Celebration: Surprise your loved ones with a homemade Raspberry Swirl Brioche Loaf on their birthday!
- Afternoon Tea: Serve slices of this Raspberry Swirl Brioche Loaf with your favorite tea for a delightful afternoon treat.
Seasonal Variations: During the fall, try using apples or pears instead of raspberries for a warm and comforting twist. In the summer, blueberries or strawberries would be delicious!
FAQs:
Got questions? I’ve got answers! Here are some common Raspberry Swirl Brioche Loaf cooking challenges and my solutions based on my own flavor adventures.
CONCLUSION:
This Raspberry Swirl Brioche Loaf isn’t just a recipe; it’s a celebration of flavor! It embodies everything Cuba Queen stands for: bold, satisfying, and unforgettable culinary experiences.
- Use high-quality butter: It makes a world of difference in the flavor and texture of the brioche.
- Don’t overwork the dough: Over-kneading can result in a tough loaf.
- Let the dough rise properly: Patience is key to achieving a light and airy texture.
- Chocolate Raspberry Swirl Brioche Loaf: Add cocoa powder to the dough for a decadent chocolate twist. This reminds me of a similar recipe for Chocolate Raspberry Swirl Brioche Buns – A Baking Journey.
- Cream Cheese Raspberry Swirl Brioche Loaf: Mix cream cheese into the raspberry filling for an extra layer of richness and tanginess. The reactions I’ve gotten from people with this variation have been insane!
- Sourdough Raspberry Swirl Brioche Loaf: Use a sourdough starter for a tangy, complex flavor. It is inspired by a Sourdough star bread with raspberry cheese.
Raspberry Swirl Brioche Loaf
This Raspberry Swirl Brioche Loaf is a stunningly beautiful and delicious treat. The buttery, rich brioche dough is swirled with a vibrant raspberry filling for a delightful combination of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (12 slices)
- Category: Dessert
- Method: Baked
- Cuisine: French
Ingredients
- For the Brioche Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) lukewarm milk
- 4 large eggs, lightly beaten
- 12 tablespoons (1 1/2 sticks, 170g) unsalted butter, softened
- For the Raspberry Swirl:
- 12 ounces (340g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
- Add the lukewarm milk and beaten eggs. Mix on low speed until a shaggy dough forms.
- Gradually add the softened butter, one tablespoon at a time, mixing well after each addition. Continue mixing on medium speed for 8-10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Raspberry Filling: In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Let cool completely.
- Assemble the Loaf: Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches.
- Spread the cooled raspberry filling evenly over the dough.
- Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Using a sharp knife or dough scraper, cut the log lengthwise down the center, leaving about 1 inch uncut at one end.
- Gently twist the two strands together, with the cut sides facing up, to create a braided loaf. Pinch the ends together to seal.
- Place the loaf in a greased 9×5 inch loaf pan. Cover and let rise in a warm place for 30-45 minutes, or until almost doubled.
- Bake the Loaf: Preheat oven to 350°F (175°C). In a small bowl, whisk together the egg and milk for the egg wash.
- Brush the top of the loaf with the egg wash.
- Bake for 35-40 minutes, or until golden brown. If the top is browning too quickly, tent with foil.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve slices of this brioche loaf warm or at room temperature, perhaps with a dollop of whipped cream or a dusting of powdered sugar. Leftovers can be stored in an airtight container at room temperature for up to 3 days.