Babka-Style Raspberry Swirl Brioche
This Raspberry Swirl Brioche Loaf combines buttery, enriched dough with a vibrant raspberry ribbon for a stunning bakery-style centerpiece. Soft, pillowy brioche is rolled, sliced, and twisted into a beautiful babka-style braid, delivering balanced sweetness and tart berry flavor in every slice.
Equipment
- Stand mixer with dough hook
- 9x5-inch loaf pan
- Rolling Pin
- Mixing bowls
- Wire Rack
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 0.25 cup granulated sugar
- 2.25 tsp active dry yeast
- 0.5 tsp salt
- 0.5 cup warm milk (110°F)
- 0.5 cup unsalted butter, very soft
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 0.75 cup raspberry preserves
- 1 tsp cornstarch (mixed with 1 tsp water)
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- 1 cup powdered sugar (optional glaze)
- 1 tbsp lemon juice (optional glaze)
Instructions
- In a mixer bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- Add sugar, eggs, vanilla, salt, and flour. Mix on low with dough hook. Add softened butter gradually and knead 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and rise 1.5–2 hours until doubled (or refrigerate overnight).
- Mix raspberry preserves with cornstarch slurry.
- Roll dough into a 12x18-inch rectangle. Spread filling evenly, leaving a 1/2-inch border. Roll tightly into a log.
- Cut log lengthwise and twist strands together with cut sides facing up. Place into greased 9x5-inch loaf pan.
- Let rise 30–45 minutes. Brush with egg wash. Bake at 350°F (175°C) for 35–40 minutes until internal temperature reaches 190–200°F.
- Cool 10 minutes in pan, then transfer to rack. Drizzle with optional lemon glaze once slightly warm.
Notes
For best flavor and easier shaping, allow the dough to rise overnight in the refrigerator. Always cool completely before slicing to avoid a gummy texture.