1-First Step: Start by activating the yeast; mix ½ cup warm milk (about 110°F) with a pinch of sugar, then add 1 packet (2 ¼ tsp) active dry yeast on top and let it stand for 5-10 minutes until it’s frothy. This step is crucial for a good rise, and for vegan adaptations, you can use plant-based milk here to keep things inclusive.

2-Second Step: In a separate bowl, whisk together 3 ¼ cups all-purpose flour, ¼ cup granulated sugar, and ½ tsp salt to combine the dry ingredients evenly, which helps the dough develop properly.

3-Third Step: Add the yeast mixture, 4 tbsp softened unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1 tsp lemon zest (if using) to the dry ingredients; mix until a rough dough forms, which should take about 2-3 minutes by hand or with a mixer.

4-Fourth Step: Knead the dough for 10-12 minutes until it’s smooth and elastic, adding a bit more flour if it feels sticky; this builds strength in the dough, and for gluten-free versions, use a lighter touch to avoid overworking.

5-Fifth Step: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size; if your kitchen is cool, a turned-off oven works well for this rise, and for low-calorie options, you can reduce the butter slightly here.

6-Sixth Step: While the dough rises, prepare the filling by mixing 1 cup raspberry preserves or jam with 1 tbsp cornstarch and 2 tbsp water in a saucepan; heat it until thickened, then let it cool completely, which takes about 15-20 minutes to ensure it doesn’t leak during rolling.

7-Seventh Step: Punch down the risen dough and roll it into a 10×15 inch rectangle on a floured surface, taking care to handle it gently for the best texture in your raspberry swirl brioche loaf.

8-Eighth Step: Spread the cooled raspberry filling over the dough, leaving a ½ inch border to prevent overflow, and for variations, you could swap in other fruits while keeping the measurements the same.

9-Ninth Step: Roll the dough tightly into a log, then slice it lengthwise to expose the layers, and twist the two halves together while keeping the cut sides up; this creates the signature swirl, and it’s adaptable for different shapes if you’re short on time.

10-Tenth Step: Place the twisted dough in a greased 9×5 inch loaf pan, cover it, and let it rise for 30-40 minutes until puffy; preheat your oven to 350°F (175°C) during this time for seamless baking.

11-Eleventh Step: Brush the top with 1 tbsp melted butter and bake for 35-40 minutes until golden brown; if it browns too quickly, cover with foil for the last 10 minutes to ensure even cooking, and adjust for low-calorie by using a light brush of oil.

12-Twelfth Step: Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to finish cooling, which helps set the structure.

13-Final Step: If you want, prepare the glaze by whisking together ¾ cup powdered sugar, 1-2 tbsp lemon juice, and 1 tbsp milk or cream, then drizzle it over the cooled loaf for a sweet finish; serve slices warm, and pair it with something simple like our sloppy joes recipe for a fun meal idea.