This raspberry cream cheese brioche braid is one of those recipes that looks like it came straight from a bakery case, but is surprisingly simple to make at home. The dough is a soft, enriched brioche that bakes up tender and fluffy, wrapped around a lightly sweetened cream cheese filling and juicy raspberries. As it bakes, the dough turns golden and pillowy while the filling becomes creamy and jammy, creating the perfect balance of rich, tangy, and sweet in every bite.
Don’t let the braided shape intimidate you — this recipe is much easier than it looks. The braid is meant to be rustic, not perfect, and the dough is forgiving and easy to work with. With a little patience and the step-by-step photos, you’ll have a beautiful show-stopping loaf that’s perfect for brunch, holidays, or any time you want something extra special. If you can roll dough and fold strips over filling, you can absolutely make this braid.
Why You’ll Love This Recipe
- Bakery-worthy, but approachable – It looks impressive without being complicated.
- A classic flavor combo – Soft brioche, creamy filling, and bright raspberries.
- Forgiving dough – Perfect for beginners and seasoned bakers alike.
- Great for special occasions – Ideal for brunch, holidays, or sharing.
- Make-ahead friendly – Shape ahead and bake fresh when needed.
Quick Recipe Snapshot
- Yield: 2 brioche braids
- Prep Time: ~30 minutes (active)
- Rise Time: 8-10 hours total
- Bake Time: 40 minutes
- Difficulty: Intermediate (but very approachable)
- Best For: Brunch, holidays, special occasions
- Make Ahead: Yes — shape and refrigerate overnight
Ingredients
- Sweet stiff levain – provides structure, mild sourdough flavor, and natural leavening
- Bread flour – gives the dough strength and a soft, fluffy crumb
- Butter – adds richness and tender texture
- Milk – creates a soft, enriched dough
- Eggs – add structure, color, and richness
- Sugar – lightly sweetens the dough and supports fermentation
- Salt – balances sweetness and enhances flavor
- Cream cheese – creates a creamy, tangy filling
- Raspberry preserves (or homemade filling) – adds bright, fruity sweetness
Equipment
No special tools required, use what you have
- Stand mixer or large mixing bowl + dough whisk – for mixing and developing the brioche dough
- Sheet pan with cover – for proofing and baking the braid
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy
- Pizza wheel or sharp knife – for clean, even cuts when shaping the braid
- Pastry brush – for applying egg wash before baking
How to Shape and Braid the Dough
This is the most hands-on part of the recipe, but don’t overthink it. Brioche dough is soft and forgiving, and the braid does not need to be perfect to turn out beautifully.
1. Roll the dough
Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Use a rolling pin to roll the dough into a large rectangle, about ¼-inch thick. Try to keep the long sides fairly straight, but don’t stress over perfect edges.
2. Add the filling
Spread the cream cheese filling evenly down the center of the dough, leaving a 2–3 inch border at the top and bottom and about 1 inch of bare dough on each side. Scatter the raspberries evenly over the filling.
Leaving this space is important — it gives you room to braid without squeezing the filling out.
3. Cut the braiding strips
Using a pizza cutter, bench scraper, or sharp knife, cut 1-inch-wide strips down both long sides of the dough. Stop each cut just before the filling, leaving a small strip of dough between the filling and the cuts.
You should end up with matching strips on each side, like fringe.
4. Start at the bottom
Begin braiding at the bottom of the dough, working your way up. Take the bottom strip on one side and fold it diagonally over the filling. Gently press it down so it stays in place.
Then take the bottom strip from the opposite side and fold it diagonally over the first strip, creating an “X” over the filling.
5. Continue the braid
Continue working upward, alternating sides and crossing each strip over the filling at a slight angle. If a strip doesn’t quite reach the center, gently stretch it — brioche dough is very forgiving.
Think of it like lacing shoes rather than weaving a tight braid.
If your strips aren’t perfectly even, that’s okay. Small imperfections will disappear as the dough proofs and bakes.
6. Finish and seal
When you reach the top, tuck the final strips underneath the braid to seal everything in. Gently press along the sides and ends to secure the shape.
If any filling peeks out, don’t panic — it will still bake up beautifully.
7. Final confidence check
Your braid should look snug but not tight. The filling should be mostly covered, and the dough should still look soft and relaxed.
Remember: this is a rustic bake, not a laminated pastry. A slightly imperfect braid is part of the charm.
Transfer parchment paper to sheet pan for final proof.
Quick beginner tips
- If the dough feels sticky, lightly flour your hands — avoid adding too much flour to the dough itself
- If the dough resists stretching, let it rest for 5 minutes and try again
- Don’t pull the strips tightly; a gentle fold works best
- Uneven braids bake up just as delicious
Sample Baking Schedule
I always like to see a sample baking schedule so I can better understand what my time commitment looks like before I start baking. So below is a sample baking schedule with an overnight cold proof.
| Day 1 9 p.m. | Mix sweet stiff levain. Cover and set someplace warm overnight. |
| Day 2: 9 a.m. | Mix up your dough |
| 9:20 a.m. | Begin first proof |
| 9:30 a.m. | Make your raspberry and cream cheese fillings. Place in the fridge until time to shape. |
| 2 p.m. | Roll out, fill and braid your dough |
| 3 p.m. | Place on sheet pan, cover and let continue rising. |
| 7 p.m. | Once dough is puffed up and light and airy, place in the fridge overnight. If you’re in a hurry, you can shape and place directly in the fridge without the second rise and let it rise the following day instead. |
| Day 3: 9 a.m. | Preheat your oven Gently brush egg wash on braids |
| 9:15 a.m. | Bake your braids |
| 10 a.m. | Remove from oven and let cool for 10-15 minutes while you make your glaze. |
| 10:15 a.m. | Glaze your braids, slice and serve warm |
Brioche Braid FAQs
Why is my brioche dough so soft or sticky?
Brioche dough is enriched with butter, eggs, and milk, which makes it much softer than lean bread dough. It should feel slightly tacky but not unmanageable. If it feels too sticky, give it more time to knead or chill it for 1-2 hours before shaping. Don’t forget to lightly flour your work surface so that it doesn’t stick when you’re trying to braid it.
Can I make this braid ahead of time?
Yes! You have a couple options for making this ahead of time.
You can shape the braid, cover it tightly, and refrigerate it overnight. Let it sit at room temperature until slightly puffy before baking the next day.
You can also bake the braid, let it cool completely and then wrap it in tin foil and freeze it for up to 3 months. When you’re ready to serve it, let it thaw in your fridge overnight. Then place it in a 350F oven (still wrapped in the foil) and bake for 10 minutes until it’s warmed through.
Why is my filling leaking out while baking?
This usually happens if the filling is too close to the edges or if the braid wasn’t sealed well. Leave a small border around the filling and gently pinch or tuck the ends underneath to help keep everything contained. Also, make sure that you are not overfilling your braid, too much raspberry filling is a recipe for disaster.
How tight should the braid be?
The braid should be snug but not stretched tightly. Pulling too hard can cause tearing or squeezing the filling out, while a loose braid may spread during baking.
Why did my braid spread instead of rising tall?
Spreading can happen if the dough was over-proofed or if the braid was shaped too loosely. Brioche should look puffy but still hold its shape before going into the oven.
My braid browned too quickly — what happened?
Brioche browns faster because of the butter, eggs, and sugar. If it’s getting too dark, loosely tent it with foil for the last part of baking.
I’d love to hear what you think if you give these a try! Leave a comment below with your questions or thoughts, and don’t forget to tag me in your bakes on Instagram — I’m @NicholeBakesBread. Seeing your bakes makes my day, and I can’t wait to see your creations!
Raspberry Cream Cheese Brioche Braid
Equipment
- stand mixer or large mixing bowl
- parchment paper
- Rolling Pin
- sharp knife or pizza cutter
- Sheet Pan
- pastry brush
Ingredients
For the Sweet Stiff Levain
- 25 grams sourdough starter
- 25 grams sugar
- 50 grams water
- 100 grams all purpose flour
For the Dough
- 225 grams milk warm
- 65 grams sugar
- 5 grams salt
- 56 grams unsalted butter softened (4 tablespoons or half a stick)
- 1 egg
- 475 grams bread flour
For the Filling
- 8 ounce block cream cheese softened
- 75 grams powdered sugar
- 225 grams frozen raspberries sub for your favorite jar of raspberry jam
- 150 grams granulated sugar
- 1 tablespoon corn starch
For the glaze
- 1 cup powdered sugar
- 1 tablespoon heavy cream
Instructions
Make your sweet stiff levain
- About 10-12 hours before you want to make your kolaches, mix your sweet stiff levain. Remember this is a stiff start, so it’s going to have a similar texture to dough. Don’t be afraid to dump it onto your counter and knead it for a minute to get everything nice and mixed. Cover and place somewhere warm.
Mix your dough
- Combine levain, warm milk, melted butter, sugar, salt, egg and about 400 grams of flour into a stand mixer. Mix until just combined. Scrape down the sides and add remaining flour.
- Your dough will be slightly tacky, but should not be sticky. If your dough is too sticky, add an additional 25 grams of flour until it’s easier to manage. Be careful not to add too much flour, or your rolls will be dry.
- Cover and let proof. This usually takes about 4-6 hours, assuming your dough is 75-78 °F. If your dough is cooler, it will take longer. You’ll know the dough is finished proofing when it feels light and airy and has risen at least 50%.
Prepare fillings
- Make your raspberry filling by combining raspberries, sugar and 1 tablespoon of corn starch in a small sauce pan. Cook over medium heat until raspberries break down and a jam forms. If the jam is too thin, create a slurry with corn starch and water, adding a little at a time until you reach your desired consistency. Transfer filling into a bowl, let cool and then place in the fridge. Optional: If you don't want to make your own raspberry filling, substitute with your favorite jar of raspberry preserves or raspberry jam.
- Make your cream cheese filling. In the bowl of a stand mixer (or use your hand mixer) add softened block of cream cheese and 75 grams of powdered sugar. Whip until sugar is incorporated and cream cheese is fluffy. Place in fridge until you’re ready to use. Optional: If you prefer a more tangy cream cheese filling, you can skip the sugar and just whip the cream cheese to make it easier to spread. Both options are delicious.
Make your braid
- Once your dough is finished with its first proof, divide your dough into 2 portions. Roll your first dough portion into a rectangle that's about 9 x 12. Transfer to a piece of parchment paper or a silicone baking mat. Tip: Use your sheet pan to make sure you don't roll your dough out too long.
- Optional: Fold your dough into thirds, like you would a letter and then mark each section. Spread your cream cheese mixture across the center third of your dough. Carefully spoon your raspberry filling on top of the cream cheese.
- Using a pizza cutter, bench scraper or knife, cut 1 inch strips on both sides of the filling. Leave a small space in between the cut and filling on each side.
- Start at the bottom:Pick up the bottommost strip on one side of the dough (closest to you if the long side is vertical).Fold it diagonally across the filling toward the opposite side, so it covers a small part of the filling.Gently press the end of the strip onto the dough to help it stick.Alternate sides:Move to the bottommost strip on the opposite side.Fold it diagonally over the filling, overlapping the first strip.Keep the fold at a slight angle — imagine you’re lacing a shoe.Continue the braid:Work your way up the dough, alternating sides, folding one strip at a time over the filling.Try to keep the strips roughly the same width, and gently stretch them if needed so they reach to the opposite side.Don’t worry if it’s not perfect — small gaps or uneven strips just give it a homemade charm!
- Finish the top:When you reach the last strips at the top, tuck the ends under the braid to seal it.Gently press along the braid with your fingers to secure the layers.Final tips:If the dough feels sticky while folding, lightly flour your fingers or the bench scraper.Keep the braid evenly spaced — it will help the filling stay inside while baking.
- Repeat with the remaining dough.
- Move both braids to a sheet pan. Cover and let raise until dough is puffed up – about 4 hours. See recipe notes if you want to do an overnight cold ferment.
- Preheat the oven to 350 °F. Whisk together 1 egg and 1 tablespoon of water. Using a pastry brush, gently brush the top of the braid with egg wash.
- Bake at 350 °F for 30-35 minutes until braid is golden brown and cooked through.
Make the glaze
- Now it’s time to make your glaze. Simply mix 1 cup of powdered sugar with 1-2 tablespoons of cream until a thick glaze forms. You can add a small splash of vanilla for more flavor if you want, but it’s not necessary. Add cream slowly until you reach your desired glaze consistency.
- Let braid cool for at least 15 minutes before adding glaze. Once slightly cooled, drizzle glaze over the top and enjoy warm!
- Store any leftover in the fridge in an air-tight container. These are best fresh from the oven, but will stay good in the fridge for up to three days.
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