Raspberry Cream Cheese Brioche Braid
This soft brioche braid is filled with sweet raspberries and creamy cream cheese, creating a stunning pull-apart bake that’s perfect for brunch or special mornings.
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.
Notes
If you want to add an overnight cold ferment, follow the instructions through the second proof. Let your braid raise until it's almost doubled in size and then place into the fridge overnight. Remove from the fridge while you preheat your oven and then bake following the directions.
If you plan to leave it in the fridge longer than 24 hours, place it into the fridge immediately after shaping and then let it finish rising on the counter before baking.
Don't need 2 braids right now? No problem! These braids freeze really well. Once the braid is completely cooled, wrap it in foil and place in the freezer. The night before you plan to eat it, remove the braid from the freezer and let thaw in the fridge overnight. Then place the braid - in the foil - in the oven at 350F for about 10 minutes. Remove from oven and foil, drizzle with glaze and enjoy warm.
