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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.
Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Proofing/rising time 2 hours 30 minutes
Total Time 4 hours
Servings 10 1 braided loaf (standard 9x5 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 12x16 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)