Raspberry Brioche Recipe

There's something magical about pulling a golden raspberry brioche from the oven, watching the butter-soaked layers glisten while sweet raspberry jam peeks through every tender crumb. This raspberry brioche transforms your kitchen into a French bakery, filling your home with that irresistible aroma of fresh-baked bread and warm fruit. Whether you're planning a special brunch or simply want to treat yourself to bakery-quality bread at home, this raspberry brioche delivers that perfect balance of rich, buttery dough and vibrant raspberry flavor.

Making raspberry brioche might sound fancy, but I promise it's more approachable than you think. The soft, pillowy texture comes from a simple enriched dough that anyone can master with a little patience and the right technique.

Background & Why This Raspberry Brioche Steals the Show

Brioche has been stealing hearts in French bakeries for centuries, but adding fresh raspberries takes this classic to a whole new level. The combination of buttery bread with tart-sweet raspberries creates a flavor profile that works beautifully for breakfast, brunch, or even dessert. Unlike regular sandwich bread, raspberry brioche brings a touch of elegance to your table without requiring professional baking skills. The enriched dough, loaded with eggs and butter, creates that signature tender crumb that practically melts in your mouth.

What makes this raspberry brioche truly special is how the fruit complements the rich dough without overpowering it. The raspberries add moisture, natural sweetness, and gorgeous color streaks throughout each slice. You can serve this stunning loaf at holiday gatherings, Sunday brunches, or whenever you want to impress your guests with minimal effort. Plus, the raspberry brioche stays soft for days when stored properly, making it perfect for meal prep or gifting to friends and family.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Your New Favorite Brunch Star
• Related
• Pairing
• Raspberry Brioche Bread Recipe

Ingredients

For the Brioche Dough:

• All-purpose flour (plus extra for dusting)
• Granulated sugar
• Active dry yeast (1 packet)
• Salt
• Whole milk, warmed to 110°F
• Eggs, room temperature
• Unsalted butter, softened and cut into cubes
• Vanilla extract

For the Raspberry Filling:

• Fresh raspberries (or frozen, thawed and drained)
• Raspberry jam or preserves
• Granulated sugar
• Cornstarch
• Lemon juice

For the Egg Wash & Topping:

• Egg beaten with 1 tablespoon milk
• Coarse sugar (optional)
• Powdered sugar for dusting (optional)

See recipe card for quantities.

Instructions

Step 1: Prepare the Brioche Dough

1. Mix the warm milk with yeast and a pinch of sugar in a small bowl, then let it sit for 5 minutes until foamy.
2. Combine flour, sugar, and salt in your stand mixer bowl fitted with the dough hook attachment.
3. Add the yeast mixture, eggs, and vanilla extract to the dry ingredients.
4. Mix on low speed for 2 minutes until everything comes together into a shaggy dough.
5. Increase speed to medium and knead for 8 minutes until the dough becomes smooth and elastic.
6. Add the softened butter one cube at a time, allowing each piece to incorporate before adding the next (this takes about 5 minutes total).
7. Continue kneading for another 5 minutes until the dough is glossy, smooth, and pulls away from the bowl sides.
8. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1½ to 2 hours until doubled in size.

Step 2: Make the Raspberry Filling

1. Crush half the fresh raspberries in a small saucepan with a fork, leaving some chunky pieces.
2. Stir in the raspberry jam, sugar, cornstarch, and lemon juice.
3. Cook over medium heat for 3-4 minutes, stirring constantly until the mixture thickens.
4. Remove from heat and gently fold in the remaining whole raspberries.
5. Let the filling cool completely before using (you can make this ahead and refrigerate for up to 3 days).

Step 3: Shape and Fill Your Raspberry Brioche

1. Punch down the risen dough and turn it out onto a lightly floured surface.
2. Roll the dough into a large rectangle, approximately 12x16 inches.
3. Spread the cooled raspberry filling evenly over the dough, leaving a 1-inch border on all sides.
4. Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal.
5. Place the log seam-side down in a greased 9x5-inch loaf pan (or shape into a braid if preferred).
6. Cover loosely with a clean kitchen towel and let rise for 45-60 minutes until puffy and nearly doubled.

Step 4: Bake to Golden Perfection

1. Preheat your oven to 350°F while the raspberry brioche completes its second rise.
2. Gently brush the top with egg wash, being careful not to deflate the dough.
3. Sprinkle with coarse sugar if you want a crunchy, sparkly top.
4. Bake for 35-40 minutes until deep golden brown (internal temperature should reach 190°F).
5. Tent with foil after 25 minutes if the top browns too quickly.
6. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Expert Cooking Tips

• Temperature Matters for Perfect Dough Keep all your ingredients at room temperature except the milk, which should be warm but not hot (110°F is ideal). Cold butter won't incorporate properly, and eggs straight from the fridge can slow down your yeast. If you forgot to soften your butter, cut it into small pieces and let it sit for 20 minutes.
• Kneading Time Creates That Signature Texture Don't rush the kneading process; this raspberry brioche needs that full kneading time to develop the gluten structure that creates those beautiful, tender layers. The dough should be slightly sticky but smooth and elastic. If it's too wet, add flour one tablespoon at a time. If it's too dry, add milk one teaspoon at a time.
• Overnight Rise for Better Flavor After the first rise, you can refrigerate the dough overnight instead of shaping it immediately. This slow fermentation develops deeper flavors and makes the dough easier to work with. Just let it come to room temperature for 30 minutes before rolling it out.
• Prevent Soggy Bottom Syndrome Make sure your raspberry filling is completely cool and thick before spreading it on the dough. A runny filling will make your raspberry brioche soggy and prevent proper rising. The cornstarch helps thicken everything perfectly.
• Check Doneness with a Thermometer The best way to know your raspberry brioche is fully baked is using an instant-read thermometer. Insert it into the center of the loaf; it should read 190-195°F. This prevents underbaked centers while keeping the outside from getting too dark.

Recipe Variations & Substitutions

• Raspberry Cream Cheese Brioche Spread 8 ounces of softened cream cheese mixed with ¼ cup sugar over the dough before adding the raspberry filling. This creates an even richer, more decadent raspberry brioche with tangy cream cheese swirls throughout.
• Raspberry Almond Version Add ½ teaspoon almond extract to the dough and sprinkle ⅓ cup sliced almonds over the filling before rolling. The nutty flavor pairs beautifully with raspberries and adds delightful crunch.
• Make It Dairy-Free Substitute the milk with almond or oat milk, and replace the butter with vegan butter or coconut oil. The texture will be slightly different but still delicious.
• Gluten-Free Raspberry Brioche Use a 1:1 gluten-free flour blend designed for bread baking. You'll need to add 1 teaspoon xanthan gum if your blend doesn't include it. The rise time might be slightly shorter.
• Individual Brioche Buns Instead of one loaf, divide the dough into 12 pieces. Roll each into a ball, flatten slightly, add a spoonful of filling to the center, seal, and place seam-side down in a muffin tin. Bake for 20-25 minutes.
• Mixed Berry Alternative Swap raspberries for a combination of blueberries, blackberries, and strawberries. You'll need to chop strawberries small and cook the filling a bit longer to break down the firmer berries.
• Chocolate Raspberry Combination Sprinkle ½ cup mini chocolate chips over the raspberry filling before rolling. The chocolate melts slightly during baking and creates pockets of gooey goodness.

Equipment Recommendations

• Stand Mixer with Dough Hook – This makes kneading the buttery dough so much easier; hand-kneading brioche is possible but requires serious arm strength and about 15 minutes of work
• 9x5-inch Loaf Pan – A standard metal loaf pan works best for even heat distribution and that perfect golden crust
• Rolling Pin – Essential for achieving an even rectangle when shaping your raspberry brioche
• Instant-Read Thermometer – Takes the guesswork out of knowing when your bread is perfectly baked through
• Pastry Brush – Makes applying the egg wash simple and ensures even coverage for that beautiful shine
• Kitchen Scale – For the most consistent results, weighing your flour gives you accuracy that measuring cups can't match

Storage & Meal Prep Tips

• Room Temperature Storage Keep your raspberry brioche wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The high butter content keeps it soft and fresh longer than regular bread.
• Freezing Instructions This raspberry brioche freezes beautifully for up to 3 months. Let it cool completely, wrap tightly in plastic wrap, then wrap again in aluminum foil. Thaw overnight at room temperature or warm slices in the toaster for a fresh-baked taste.
• Make-Ahead Options Prepare the dough through the first rise, then refrigerate overnight in a covered bowl. The next day, let it warm up for 30 minutes before shaping, filling, and continuing with the recipe.
• Refreshing Leftover Slices Toast slices lightly in a skillet with butter, or warm them in a 300°F oven for 5 minutes wrapped in foil. This brings back that fresh-from-the-oven texture and makes the raspberry brioche taste like you just baked it.
• Meal Prep for Brunch Shape and fill the raspberry brioche the night before, place it in the pan, cover tightly, and refrigerate. In the morning, let it rise at room temperature for about 1 hour before baking. This way you get fresh-baked bread with minimal morning effort.

FAQ

Your New Favorite Brunch Star

This raspberry brioche brings bakery-quality results right to your home kitchen, and once you've mastered the technique, you'll want to make it again and again. The combination of buttery layers and sweet raspberry swirls creates something truly special that works perfectly for holiday mornings, weekend brunches, or anytime you want to treat yourself to something homemade and delicious. Don't be intimidated by the steps; the process is more about patience than skill, and the reward is absolutely worth every minute.

Now that you've conquered raspberry brioche, why not try something equally impressive? The Banana Bread Brownies Recipe combines two beloved treats into one incredible dessert that's perfect for using up ripe bananas. Or if you're feeling adventurous, the Mint Chip Lasagna Recipe offers a cool, creamy no-bake dessert that'll surprise and delight everyone at your next gathering. Both recipes deliver that same homemade wow factor as this raspberry brioche, proving that the best things really do come from your own kitchen.

With love from my kitchen to yours,
Aubrey James

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Pairing

These are my favorite dishes to serve with this raspberry brioche recipe: