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Raspberry Braided Brioche Loaf

A soft, buttery brioche loaf braided with sweet-tart raspberry filling — perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Brioche Dough
  • 3.5 cups all-purpose flour
  • 2.25 tsp active dry yeast
  • 0.25 cup milk warm
  • 0.25 cup granulated sugar
  • 0.5 tsp salt
  • 3 eggs room temperature
  • 0.75 cup unsalted butter softened
  • 1 tsp vanilla extract
Raspberry Filling
  • 1 cup fresh raspberries
  • 0.33 cup raspberry jam
  • 1 tbsp cornstarch
Egg Wash
  • 1 egg
  • 1 tbsp milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Activate yeast in warm milk with sugar until foamy.
  2. Mix flour, sugar, and salt. Add eggs, vanilla, and yeast mixture to form dough.
  3. Gradually mix in butter and knead until smooth.
  4. Let dough rise until doubled.
  5. Cook raspberries, jam, and cornstarch until thickened; cool.
  6. Roll dough into rectangle and spread filling.
  7. Roll into log, slice lengthwise, twist into braid.
  8. Let shaped loaf rise again until puffy.
  9. Brush with egg wash and bake at 350°F for 30–35 minutes.
  10. Cool before slicing and serving.

Notes

Chilling the dough before shaping makes braiding easier.