An original recipe by Karlee Flores
Category: Brioche
Difficulty: High


The Starter 
1/3 cup warm whole milk
2 1/4 tsp active dry yeast
1 ea large egg
2 cups all-purpose flour, divided 
1 1/3 cups all-purpose flour
3/4 cup butter at room temperature

The Dough
1/3 cup sugar 
1 tsp kosher salt 
4 ea  large eggs, lightly beaten

The Filling 
2/3 cup raspberry jam
4 oz. Raspberry Inspiration
1/3 cup pistachios, chopped

The Glaze 
1 cup confectioners’ sugar
2 TBSP lemon juice




  • In a standing mixer, lightly mix the whole milk, yeast, 1 cup of flour, and large egg together.
  • Sprinkle the remaining cup of flour on top of the starter so that it is completely covered.
  • Let stand at room temperature for about 30 minutes or when the flour on the top starts to crack.



  • Add the sugar, salt, eggs, and flour to the starter. Attach the dough hook and knead on medium/low speed. Once the dough has come together, turn the mixer on medium speed and let knead for 15 minutes. The dough should start to pull away from the sides of the bowl and make a slapping sound while kneading.
  • Turn the mixer down to low and add the room temperature butter 1 tablespoon at a time.
  • Continue to knead the dough on medium speed for 15 more minutes. Do not skimp on the full beating time.
  • Place dough in a greased bowl and cover with plastic wrap. Let rise for about 2 hours or until doubled in size.



  • Using a microwave, heat the Raspberry Inspiration in a heatproof bowl in 20-second increments, stirring between each.
  • In a saucepan over medium heat, mix the raspberry jam and one tablespoon of water together.
  • Slowly pour over the melted Raspberry Inspiration to create an emulsion./span>
  • Blend with an immersion blender to completely emulsify.




  • Preheat the oven to 375°F.
  • Turn out the dough onto a well-floured surface. Sprinkle with flour and gently pat down. Roll out the dough into a 20inch x 12ich rectangle. Spread the filling evenly throughout the dough and sprinkle on the pistachios. Roll the dough from long side to long side pinching the end to the roll to seal. The dough will be very soft and this will be a little messy.
  • Cut off the ends of the roll and continue to cut 12 even rolls with a sharp knife. Place in a well-oiled 9x12 baking dish. Cover and let proof for 15 minutes.
  • Bake for 15-17 minutes or until their internal temperature registers 190°F.
  • Mix the confectioners’ sugar and lemon juice together and drizzle on top of the rolls.