Blackberry Swirl Brioche Recipe

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Blackberry Swirl Brioche

Yield 12

Author Sweet Temptations

Prep time

30 Min

Cook time

35 Min

1st Rise

1 H & 30 M

2nd Rise

45 Min

Total time

3 H & 20 M

Imagine biting into a slice of soft, pillowy brioche, swirled with juicy blackberries and topped with golden, toasted almond flakes—pure bliss! Our Blackberry Swirl Bread is the ultimate treat for anyone who loves a little adventure in their baking. Each slice bursts with a mix of sweet and tangy berry goodness, all wrapped up in a rich, buttery loaf. The hint of lemon zest brightens every bite, while the crunchy almond topping adds just the right touch of elegance. Whether you’re enjoying it for breakfast, brunch, or an afternoon pick-me-up, this loaf is sure to bring smiles and a touch of homemade magic to your table. Ready to bake up something unforgettable? Let’s get swirling!

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Ingredients

For the Bread

• 3 cups all-purpose flour
• 1 packet (2¼ teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup milk, warmed (about 110°F or 43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: zest of one lemon for added flavor

For the Blackberry Swirl

• 1 cup fresh or frozen blackberries
• 1/4 cup granulated sugar (adjust based on sweetness of the blackberries)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Topping

• 1/4 cup sliced almonds
• 1 tablespoon sugar (for sprinkling, optional)

Instructions

1. Prepare the Blackberry Swirl: In a saucepan over medium heat, combine blackberries, sugar, cornstarch, and lemon juice. Cook, stirring gently, until the blackberries break down and the mixture thickens (about 5-7 minutes). Remove from heat and let cool.
2. Make the Dough: In a large mixing bowl, combine warm milk, yeast, and sugar. Let it sit for about 5-10 minutes until frothy. Add melted butter, eggs, vanilla extract, and lemon zest (if using) to the yeast mixture. Mix well. Gradually stir in flour and salt until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic or use a stand mixer with a dough hook.
3. First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1-1.5 hours, until it doubles in size.
4. Shape the Bread: Punch down the risen dough and turn it onto a floured surface. Roll into a rectangle (about 12x18 inches). Spread the cooled blackberry mixture evenly over the dough, leaving a small border around the edges. Roll tightly from one long end to the other to form a log. Place seam-side down and gently shape it into a spiral or braid.
5. Second Rise: Place the shaped dough into a greased loaf pan. Cover it and let it rise for an additional 30-45 minutes until puffy.
6. Preheat Oven and Prepare Topping: Preheat the oven to 350°F (175°C). Sprinkle sliced almonds and sugar on top of the loaf if desired.
7. Bake: Bake in the preheated oven for 30-35 minutes until golden brown and the bread sounds hollow when tapped. Cover loosely with foil if the top browns too quickly.
8. Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

Recipe Tips for Blackberry Swirl Bread with Almond Flakes

• Customize Your Swirl: If you want extra berry flavor, feel free to add a few more blackberries to the swirl. Just be careful not to overfill, or the bread might get soggy.

• Don’t Rush the Rises: Give your dough plenty of time to rise! The first rise can take 1 to 1.5 hours, depending on the temperature of your kitchen. Be patient—letting the dough double in size will give you the fluffiest bread.

• Watch the Second Rise: After shaping, the second rise should take about 30–45 minutes. The dough should look puffy but not overflowing. If your kitchen is cool, it might take a little longer—keep an eye on it.

• Oven Timing Matters: Bake your loaf for 30–35 minutes at 350°F (175°C). Ovens can vary, so check at the 30-minute mark. If the top browns too quickly, loosely cover it with foil for the rest of the bake time.

• Check for Doneness: Your bread is ready when it’s golden brown and sounds hollow when tapped. If you’re unsure, a quick poke with a toothpick in the center should come out clean (avoid the blackberry swirl for an accurate read).

• Cool Before Slicing: It’s tempting to dig in right away, but for the best texture, let your bread cool in the pan for about 10 minutes first. Then, carefully remove it from the pan and place it on a wire rack to cool to room temperature. This helps the swirl set and keeps your loaf from turning gummy.

• Almond Topping Tip: For extra crunch, sprinkle the sliced almonds just before baking. If you love a little extra sweetness, add a light dusting of sugar on top.

Nutrition Facts

Calories

224

Fat

6 g

Sat. Fat

3 g

Carbs

36 g

Fiber

2 g

Net carbs

34 g

Sugar

11 g

Protein

5 g

Sodium

114 mg

Cholesterol

42 mg

https://www.sweettemptations.com/recipes/blackberry-swirl-brioche-recipe

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Breads

American (with a hint of European influence)

Step Into the Kitchen: Visual Guide to the Blackberry Swirl Brioche Recipe