Coffee, Brioche, and a Trip Down Memory Lane
Okay, so confession time—whenever I bake this Raspberry Swirl Brioche Loaf, the kitchen gets a bit chaotic and ends up smelling like a proper bakery. Not that I'm complaining, honestly, that's half the fun. This loaf is one of those treats I bake when it’s rainy and we’re all just hanging around, debating over who gets the bigger slice (spoiler: it’s usually me, but don’t tell the kids). The first time I tried, I made the rookie mistake of letting it rise in the coldest corner of the house. Long story short, ended up eating breakfast at noon. Still, it was worth it.
Why You'll Love This Brioche (Even If Your Swirls Aren't Perfect)
I make this beauty when I want to impress someone—or just comfort myself after a long week. My kids go bonkers for it because, well, it's basically dessert disguised as bread. And you know what? Even when I completely mangle that swirl, everyone still devours it. It’s got that fluffy, buttery vibe (plus a sneaky bit of fruit so you can pretend it’s healthy). Also, if you’ve ever been annoyed by sticky dough everywhere, trust me, this one’s worth a little mess. Oh, and sometimes I just want to eat something that feels fancy without needing a blowtorch or whatever new gadget is trending.
Here's What You'll Need (Substitutions Welcome!)
- 3 cups (375g) bread flour – All-purpose sorta works too, just a bit less chewy
- ¼ cup (50g) sugar – I’ll sneak in light brown sugar sometimes, especially when I’m low on the white stuff
- 1 packet (7g) active dry yeast – If you only have instant, reduce rising time a touch
- ¾ teaspoon salt – My grandmother always insisted on sea salt, but kosher does the trick
- 3 large eggs (room temp is best, but I’ve skipped that step in a hurry and it’s fine)
- ⅓ cup (80ml) whole milk, slightly warm – You can totally use oat milk or whatever’s handy
- 10 tablespoon (140g) unsalted butter, super soft
- ½ cup (120g) raspberry jam – Use homemade if you’ve got some spare time (or store bought, no shame)
- ½ cup (about a handful) fresh raspberries – Frozen are okay, just don’t thaw ‘em
- 1 egg (for the egg wash, optional—I sometimes skip this and it’s still delish)
How I Actually Make This (Chaos and All)
- Dough time: In your trusty mixing bowl, combine flour, sugar, yeast, and salt. Give it a quick mix with your hand or a spoon (or, if you prefer, a fork—never made a difference for me).
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Add the wet stuff: Chuck in your eggs and warm milk. Mix until it just barely comes together, like a shaggy mess. Using a stand mixer with a dough hook is easiest (though I’ve wrestled this dough by hand more than once—arm workout), knead for 5–7 minutes. When it’s looking smoothish, start adding butter in chunks.
I usually have to stop once or twice because the dough tries to climb up the hook. Just scrape it down, soldier on. - First rise: Cover that bowl with a damp towel or plastic wrap. Let it chill in a warm spot for 1–2 hours (I’ve used the top of my dryer or the back of the oven when winter shows up—if you know, you know). When it doubles in size, you’re golden.
- Shape and swirl: Tip your dough onto a lightly floured surface. Stretch it into a rectangle, about ½ inch thick (ish—it never looks perfect and that’s fine). Smear raspberry jam over the surface. Drop raspberries around—try to spread them out, but honestly they migrate where they want. Roll up tightly (like a cinnamon roll, but messier), then cut the log down the middle lengthwise so you see those wild swirls. Twist the halves together, pinching at the ends the best you can.
- Second rise: Scoot your twist into a greased 9x5-inch loaf pan. Cover and rise for another hour-ish until puffy. If you forget and wander off for two hours (guilty), it’ll still bake fine, promise.
- Egg wash & bake: Brush with egg wash if you want some shine. Bake at 350°F (175°C) for around 35–40 minutes. If it gets too brown too quick, just drape some foil over it. If you’re like me, this is where you open the oven way too often just to smell it. Let cool before diving in—if you can actually wait.
Little Discoveries (AKA, My "Notes")
- If the dough seems way too sticky, resist the urge to heap on more flour. It’ll firm up when you add the butter—honestly, just trust the process.
- Tried proofing overnight in the fridge once. The flavor’s better, but my timing got all out of whack; just know mornings can end up more hectic this way.
- Cleanup tip: let kids lick the jam spoon so your sink isn’t a disaster.
Some Variations (And One Kitchen Disaster)
- Lemon zest in the dough adds a springy note—I love it, personally.
- Pulled off a chocolate-hazelnut swirl version once; everyone inhaled it.
- Peach jam? Actually kind of blah, at least for me—the richness needs the tart punch of raspberry.
- Tried rolling in coconut once...that got weird, so maybe stick to toppings instead.
What You'll Want (But Don’t Stress If You Don’t Have It)
- Stand mixer (saves your arms, but wooden spoon & elbow grease totally work)
- 9x5-inch loaf pan—used a pyrex dish once and, sure, it worked but wasn’t as pretty
- Pastry brush for egg wash—though fingers get the job done in a pinch
- Clingfilm or a clean tea towel for covering
How to Store This (But It Vanishes Fast)
Pop leftovers in an airtight container at room temp; it stays soft for 2–3 days, but honestly, in my house, it never lasts more than a day! If you want to freeze, wrap slices in foil or plastic, then into a bag. To thaw, I just toast ‘em straight from the freezer (and maybe slather on more butter because, why not?).
Serving – Our Style
We love thick slices, slightly warm, with a big mug of tea (Yorkshire, if you must know). If I’m really on top of things, I’ll whip up a quick vanilla glaze and drizzle that on. And yes, once I brought it to a picnic, but honestly it’s best eaten in pjs at the kitchen table, arguing over the last piece.
What I Wish I’d Known (Pro Tips, Hard-Earned)
- I once rushed the second rise and the loaf looked fine, but tasted like shoe leather (okay, maybe not that bad, but still—don’t skip it).
- Spreading jam too close to the edges makes for one messy roll job—leave a border. Actually, only realized that after cleaning up my counter for the tenth time.
- If you underbake (been there), the center’ll be doughy. Cover with foil and keep baking until it sounds hollow-ish when tapped.
Some Questions Folks (And I) Have Asked
- Can I use a bread machine? Sort of—you could do the kneading and first rise, but shaping’s manual. I prefer hands-on for this one, though.
- Do I really have to proof the yeast? You don’t have to, especially if your yeast is fresh, but it’s a good insurance policy. Nothing sadder than a flat loaf, mate.
- What if I only have frozen raspberries? Absolutely use ‘em! Just toss ‘em straight in, otherwise your dough turns magenta (it’s kind of fun, though).
- Can I halve this recipe? Yes, but the loaf’s so good, might as well make the whole thing. Or freeze leftovers if you HAVE some—though that’s pretty unlikely in my place.
By the way—if you’re hunting for a trusty loaf pan, this pan has never let me down. If you want to geek out about proofing, Sally’s Brioche Bread Guide has loads of tips. And if you’re in the UK, BBC GoodFood has a fun spin on the classic—worth a look!
Hope you have a blast making (and definitely eating) this Raspberry Swirl Brioche Loaf. Just remember, the only real mistake is not sneaking that first slice while it’s still a wee bit warm.
Ingredients
- 3 ¼ cups all-purpose flour
- ½ cup whole milk, warm
- 2 ¼ teaspoons active dry yeast
- 4 large eggs, room temperature
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- ½ cup raspberry jam
- 1 tablespoon powdered sugar (for dusting)
Instructions
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1In a small bowl, dissolve the yeast in warm milk and let it stand for 5 minutes until foamy.
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2In a stand mixer bowl, combine flour, sugar, and salt. Add eggs and the yeast mixture. Mix until a dough forms.
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3Gradually add softened butter, a tablespoon at a time, mixing until the dough is smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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4Punch down the dough. On a floured surface, roll it into a rectangle. Spread the raspberry jam evenly over the dough, then roll it up tightly from the long edge.
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5Place the rolled dough into a greased loaf pan. Cover and let rise for another 45 minutes until puffy. Preheat oven to 350°F (175°C).
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6Bake for 35 minutes or until golden and cooked through. Cool for 20 minutes, then dust with powdered sugar before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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