Description
A soft, buttery brioche filled with sweet raspberry jam—this gorgeous loaf is perfect for brunch, breakfast, or a cozy afternoon treat.
Ingredients
3 cups all-purpose flour
¼ cup granulated sugar
2¼ tsp (1 packet) active dry yeast
½ tsp salt
4 large eggs, room temperature
½ cup whole milk, warmed (110°F/43°C)
½ cup unsalted butter, softened
1 cup raspberry jam (seedless or smooth)
Optional: 1 tbsp turbinado sugar for topping
Instructions
Whisk together flour, sugar, yeast, and salt.
Mix eggs and warm milk; combine with dry ingredients to form dough.
Add butter gradually; knead 8–10 minutes until smooth and elastic.
Cover and rise until doubled, ~1½ hours.
Roll dough to 12×8-inch rectangle; spread with jam, leaving a border.
Roll into a log; place seam-side down in greased 9×5-inch loaf pan.
Rise 45 minutes until puffy; brush with milk and sprinkle with turbinado sugar if using.
Bake at 350°F (175°C) for 30–35 minutes. Tent with foil if browning too fast.
Cool 10 minutes in pan, then transfer to wire rack.
Notes
Swap raspberry jam with strawberry or apricot for variation.
Mix cream cheese into jam for a richer swirl.
Refrigerate dough overnight for easy morning baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Bread
- Method: Baking
- Cuisine: French-inspired
