Go Back
–+ servings
Homemade raspberry brioche loaf with sweet raspberry swirls on white kitchen counter

Raspberry Brioche Bread Recipe

This raspberry brioche recipe combines rich, buttery French bread with a swirl of tart-sweet raspberry filling for the ultimate homemade brunch treat. Soft, golden, and irresistibly tender, this bakery-style loaf looks impressive but is simple enough for any home baker to master.
No ratings yet
Print Pin
Course: Breakfast, Brunch, Dessert
Cuisine: French
Prep Time: 30 minutes
Cook Time: 40 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 10 slices
Calories: 290kcal
Cost: $8

Equipment

  • Stand mixer with dough hook Makes kneading easier and more consistent
  • Rolling pin For evenly shaping the dough
  • 9x5-inch loaf pan For perfect loaf shape
  • Pastry brush To apply egg wash evenly
  • Instant-read Thermometer Ensures bread is baked through
  • Kitchen scale For precise ingredient measurement

Ingredients

For the Brioche Dough

  • 3½ cups all-purpose flour plus extra for dusting
  • ⅓ cup granulated sugar
  • 2¼ teaspoons active dry yeast 1 packet
  • 1 teaspoon salt
  • ½ cup whole milk warmed to 110°F
  • 4 large eggs room temperature
  • ¾ cup unsalted butter softened, cut into cubes
  • 1 teaspoon vanilla extract

For the Raspberry Filling

  • 1 cup raspberries fresh or thawed frozen
  • ⅓ cup raspberry jam or preserves
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch for thickening
  • 1 teaspoon lemon juice fresh

For the Egg Wash & Topping

  • 1 large egg beaten with milk
  • 1 tablespoon milk for egg wash
  • 2 tablespoons coarse sugar optional, for crunch
  • - powdered sugar optional, for dusting

Instructions

  • Activate yeast in warm milk with sugar until foamy.
  • Mix dry ingredients and add yeast mixture, eggs, and vanilla.
  • Knead until smooth, then gradually add butter until dough is glossy.
  • Let dough rise in a greased bowl until doubled, about 1½ to 2 hours.
  • Cook raspberry filling until thickened, then cool completely.
  • Roll out dough, spread filling, and roll into a log.
  • Place in loaf pan, cover, and let rise for 45–60 minutes.
  • Brush with egg wash, bake at 350°F for 35–40 minutes until golden.
  • Cool for 10 minutes in pan, then transfer to rack.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 290kcal | Carbohydrates: 34g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 210mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.8mg