Braided Brioche with Pistachio & Rose Jam
A rich, buttery brioche dough swirled with a sweet pistachio filling and floral rose jam, braided into an elegant loaf. This bread is tender, aromatic, and undeniably gorgeous — ideal for spring and festive tables.
Servings 10 1 braided loaf (standard 9×5 pan or free-form) Serves 10–12 slices
Calories 280kcal
Ingredients
- For the Brioche Dough
- 3½ cups all-purpose flour
- 2¼ tsp active dry yeast
- ¼ cup white sugar
- 1 tsp fine sea salt
- ½ cup warm milk 100–110°F
- 3 large eggs room temp
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- ½ cup 1 stick softened unsalted butter
- Optional: 1 tbsp honey or orange blossom water
- 🌰 For the Pistachio-Rose Filling
- ½ cup finely ground pistachios unsalted, toasted
- 2 tbsp butter or coconut oil softened
- 2 tbsp honey maple, or date syrup
- ¼ cup rose jam or sub high-quality raspberry + ¼ tsp rosewater
- Optional: pinch of cardamom or cinnamon
- 🍶 For the Glaze
- ¾ cup powdered sugar
- 1 –2 tbsp milk or rosewater or a blend
- Optional: edible rose petals crushed pistachios, gold leaf
Instructions
- Step 1: Make the Brioche Dough
- In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Mix in eggs, vanilla, citrus zest, and salt.
- Add flour gradually and knead until a soft dough forms.
- Slowly add the softened butter in chunks, kneading until smooth and elastic (8–10 minutes).
- Place in a greased bowl, cover, and rise until doubled — about 1½ to 2 hours. (Or refrigerate overnight after this step.)
- Step 2: Make the Filling
- Mix ground pistachios, softened butter, and honey/maple into a paste.
- Have rose jam ready (room temp spreads easiest).
- Step 3: Assemble the Braid
- Line a loaf pan or a sheet pan with parchment.
- Roll the risen dough into a large rectangle, about 12×16 inches.
- Spread pistachio paste over the surface, then dot or swirl rose jam on top.
- Roll up tightly from the long edge into a log.
- Slice the log lengthwise and twist the two halves cut side up into a braid.
- Transfer to a loaf pan or form a free-standing braid.
- Cover and let rise again for 45 minutes, until puffy.
- Step 4: Bake
- Preheat oven to 350°F (325°F convection).
- Bake for 30–35 minutes, until golden and fully set.
- Let cool in pan for 10 min, then transfer to a wire rack.
- Step 5: Glaze & Garnish
- Whisk glaze ingredients until smooth and drizzle over cooled bread.
- Top with crushed pistachios, edible rose petals, or even candied citrus peel for flair.
Notes
Nutrition (per slice, est. 1/12 loaf)
- Calories: ~280
- Fat: 14 g
- Carbs: 34 g
- Protein: 5 g
🛍️ Make-Ahead Tips
- Dough can be made 1 day ahead and chilled
- Shaped loaf can be refrigerated overnight (cover well; let warm up before baking)
