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Raspberry Braided Brioche Loaf

A soft, buttery yeast bread twisted with sweet raspberry jam and topped with crunchy pearl sugar.
Print Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: European, French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3.5 cups all-purpose flour
  • 0.25 cup sugar granulated
  • 2.25 tsp instant yeast
  • 0.5 cup milk warm
  • 3 eggs large
  • 0.5 cup unsalted butter softened
Filling & Topping
  • 0.75 cup raspberry jam
  • 1 tbsp cornstarch
  • 3 tbsp pearl sugar

Equipment

  • Stand mixer with dough hook
  • Loaf Pan (9x5 inch)
  • Rolling pin
  • Wire cooling rack

Method
 

  1. Combine warm milk, yeast, and a pinch of sugar in a mixer bowl. Let stand 5 minutes.
  2. Add flour, remaining sugar, salt, eggs, and vanilla. Mix on low speed to combine.
  3. Add softened butter one tablespoon at a time while mixing. Knead for 10 minutes until elastic.
  4. Let dough rise in a warm place for 1.5 hours until doubled in size.
  5. Roll dough into a rectangle. Mix jam with cornstarch and spread over dough.
  6. Roll up tightly, cut lengthwise, and twist the two strands together.
  7. Place in greased loaf pan and let rise again for 45 minutes.
  8. Brush with egg wash, sprinkle with pearl sugar, and bake at 350°F (175°C) for 35-40 minutes.

Notes

Tent with foil if browning too quickly. Ensure butter is at room temperature for proper incorporation.