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This soft, buttery loaf gets an upgrade with swirls of zingy raspberry jam throughout. The twisted shape isn’t just fun to look at—it lets every slice show off those bright fruity ribbons. It’s the kind of bread you’ll want to put out for brunch or nibble alongside tea with friends.
I baked this for the first time on a special holiday morning, and as soon as it hit the counter, my family showed up, following the incredible smell. Now it’s our go-to whenever there’s something to celebrate. Everyone gets excited for those jammy raspberry swirls.
Irresistible Ingredients
- Powdered sugar: Mixes up quick with a little milk to make a sweet, simple glaze
- Cornstarch: Thickens the jam so it doesn’t run right out of the bread
- Raspberry preserves: Packs a punch of berry flavor into every bite
- Lemon zest: Adds a citrusy brightness that matches the raspberry
- Vanilla extract: Makes everything taste warmer and sweeter
- Eggs: Gives the bread that rich color and tender feel
- Unsalted butter: Makes the dough super soft and rich
- Warm milk: Gets the yeast moving and helps the bread stay moist
- Granulated sugar: Sweetens up the dough just enough
- Active dry yeast: Helps the loaf get big and fluffy
- All-purpose flour: Holds everything together but keeps it nice and light
Simple Steps to Make It
- Finish Off with Glaze:
- Stir together milk, lemon juice, and powdered sugar until smooth. Once your loaf’s cool, pour it over and let it sit for 10 minutes so you don’t smear it as you slice.
- Bake Until Golden:
- Brush a bit of melted butter on top before baking at 350°F for about 35-40 minutes. If it starts browning too fast, pop a piece of foil on top. When it’s done, the loaf will sound hollow if you tap the bottom and should hit 190°F inside.
- Second Rise:
- Once twisted, move the dough into a greased loaf pan, cover it, and let rise for 30-40 minutes. Don’t worry if it doesn’t double, just look for that puffy, expanded feel.
- Twist in the Raspberry:
- Roll the dough out into a big rectangle (about 10x15 inches), spread your cooled raspberry mix over it but leave a bit of space at the edges. Roll it tight into a log, cut it lengthwise, and twist the halves together, raspberry sides up.
- Put Together the Filling:
- Mix raspberry preserves, a bit of cornstarch, and water in a pan over medium-low heat. Cook until it thickens a little so it holds its shape when baked. Let it cool down before slathering on the dough.
- First Rise:
- Stick the dough in a greased bowl, cover with a damp towel, and let it rest in a warm spot for an hour or so. Once it’s doubled and extra fluffy, it’s ready to roll out.
- Knead to Build Strength:
- Knead on a floured surface for 10-12 minutes until your dough stops sticking and stretches easily. If it’s too sticky, sprinkle in just a little more flour.
- Start the Dough:
- Whisk flour, sugar, and salt; add in the bubbly yeast, soft butter, room-temp eggs, vanilla, and lemon zest. Stir until everything comes together and you can't find any dry bits at the bottom.
- Wake Up the Yeast:
- Mix warm milk with a bit of sugar, sprinkle in yeast, and let it get foamy—takes 5-10 minutes max. The milk should feel warm (not hot) to your finger. You want bubbles for happy dough.
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I’ll never forget seeing my niece’s face the first time she tried this. She thought it was an ordinary loaf, but seeing those pink-red swirls absolutely blew her mind. That kind of kitchen magic is the best part of baking this fun loaf for friends and family.
Plan Ahead
One of the coolest things about this bread? You don’t have to rush. Chill the dough through its first rise in the fridge at night. That slow cold rise makes the flavor even better. Wake up, let dough sit on the counter 30 minutes, then just roll, fill, and bake. Fresh swirly bread is totally possible—even if you’ve got a packed morning.
All the Ways to Raspberry
Feel free to play around with flavors! Blackberry jam brings more berry depth and a hint of earthiness. If you want sweeter, use strawberry jam and it’s perfect for spring. Stir a spoon of orange liqueur into any fruit jam for grown-up flair. Or go wild—toss some fresh berries in right along with the preserves for juicy surprises in every slice.
Tasty Ways to Eat
This bread is amazing slightly warm, with the butter melting into the swirls. At breakfast, it’s unbeatable with mascarpone and honey. For dessert, make fancy French toast: soak slices in vanilla milk and fry until golden. At tea time, serve slim pieces with clotted cream for a fun twist on the usual scone.
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Where It All Began
Brioche started in France back in the 1400s thanks to all the eggs and butter giving it that soft crumb. The twisty shaping and swirls? That comes from Eastern European babka, famous for its awesome look inside. The berry filling nods to classic French pastries where fruit and bread mix perfectly. So this loaf is really a mashup of brilliant baking ideas from all over.
Frequently Asked Questions
- → Can I use a different type of meat?
You got it—try turkey, beef, or chicken instead of pork. Just keep an eye on the cooking so it turns out just right.
- → What can replace lime in the recipe?
Lemon does the trick if you’re out of lime. Toss in more or less until it’s right for you.
- → Is this dish very spicy?
It’s all about which chili you grab. Want it tame? Swap in a red bell pepper and forget the heat.
- → What can I serve with this dish?
Spoon it on noodles, lettuce, or white rice. Toss in a fried egg or a scoop of Korean-style spinach salad. Pickled veggies make it snack-friendly too.
- → Can I double the garlic and ginger?
Go for it! If you’re crazy about those flavors, pile ’em on.