Description

A soft, buttery brioche loaf braided with vibrant raspberry jam swirls. This homemade showstopper is perfect for breakfast, brunch, or a cozy afternoon treat. It’s freezer-friendly, customizable, and makes your kitchen smell like a bakery!

Ingredients

Scale

For the Dough:
3 1/4 cups 400g all-purpose flour
1/4 cup 50g granulated sugar
1 packet (2 1/4 tsp active dry yeast)
1 tsp salt
4 large eggs (room temperature)
1/2 cup 120ml whole milk, lukewarm
10 tbsp 140g unsalted butter, softened
For the Filling:
1/2 cup 150g raspberry jam (seedless or regular)
1 tbsp cornstarch (optional, helps thicken jam if runny)
1 egg (for egg wash)
1 tbsp granulated sugar (for topping)

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Instructions

Prepare the Dough
In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add in the eggs and warm milk. Mix on low until a rough dough forms, then increase to medium speed. Add butter, one tablespoon at a time, until fully incorporated. Continue kneading for 10–12 minutes, until the dough is smooth and elastic.
Let It Rise
Place dough in a lightly greased bowl. Cover and let rise in a warm spot for 1–2 hours or until doubled in size.
Roll and Fill
Punch down dough. Roll out into a 10×16-inch rectangle on a lightly floured surface. Spread jam evenly over the surface, leaving a 1/2-inch border. (If using cornstarch, mix it into the jam before spreading.)
Shape the Loaf
Tightly roll the dough into a log from the long side. Use a sharp knife to slice the log lengthwise. Twist the two halves together with the cut sides facing up. Gently place into a greased 9×5-inch loaf pan.
Second Rise
Cover loosely and let rise for 45–60 minutes, until the loaf looks puffy.
Bake
Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle with sugar. Bake for 35–40 minutes, or until golden brown and cooked through (internal temp should be 190°F).
Cool and Enjoy
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

You can swap raspberry jam with strawberry, blackberry, or apricot.

Add a bit of lemon zest to the dough for a citrusy twist.

For a dairy-free version, use plant-based milk and butter substitutes.

Store leftovers at room temperature for up to 3 days in an airtight container, or freeze slices for up to 2 months.

Toast slices for a next-level breakfast with butter or cream cheese!