Raspberry Jam Brioche Babka (Made with Olive Oil)


Yes, sourdough is having its moment right now... and I am ALL for it! But, if you've hit the jackpot and found a little yeast (active dry or instant), then you must give my Raspberry Jam Brioche Babka (Made with Olive Oil) a try!

The recipe makes two medium-sized swirled babka loaves that are SUPER fluffy and melt-in-your-mouth goodness. The ground cinnamon tossed into the dough batter beautifully complements the fruity sweet notes of the jam. Creamy, toasty, and yeasty notes that make the BEST French toast the following morning!

Raspberry Jam Brioche Babka (Made with Olive Oil)
Raspberry Jam Brioche Babka (Made with Olive Oil)

Don't have any raspberry jam?

No worries! Just use whatever jam you have on your hands... or even use melted chocolate or a simple chocolate/nut butter spread ;)

Raspberry Jam Brioche Babka (Made with Olive Oil)
Easy Raspberry Jam Brioche Babka

Is there a difference between babka and brioche?

Although I am sure there are many professional bakers that could create a phenomenal list of the differences....

When you get down to the nitty gritty of things, babka is simply filled and twisted brioche. Brioche is the dough itself that resembles a buttery and fluffy bread flavor that is beyond fluffy in texture. Unlike typical yeast doughs, brioche is very rich and tends to be on the sweeter side of breads (think of a really good, classic French toast bread).

Now, I know there are many grandmothers that have poured there hearts into special recipes to separate the two breads, so I do not want to discredit that! :)

Raspberry Jam Brioche Babka (Made with Olive Oil)
Raspberry Jam Swirled Brioche (Made with Olive Oil)

I truly hope you all enjoy this scrumptious berry swirled babka recipe that makes my mouth water just looking at it! 'till next time... xxL

Raspberry Jam Brioche Babka (Made with Olive Oil)



  • 2 1/2 cups All-Purpose Flour, (or Unbleached Bread Flour)
  • 2 1/4 tsp. Active Dry Yeast ((usually 1 packet))
  • 1/4 cup Whole Milk, (warm)
  • 2 tbsp. Granulated Cane Sugar
  • 1  tbsp. Ground Cinnamon
  • 3 large Eggs, (room temperature)
  • 1/4 cup Olive Oil
  • 1/4 cup Applesauce
  • 1/2 tsp. Kosher Salt
  • 1 - 1.5 cups Raspberry Jam, (you can also substitute with your favorite jam)


  1. In the bowl of stand mixer, activate the yeast by mixing together the active dry yeast, granulated cane sugar, and warm milk. Set aside for 5-10 minutes, until foamy. Add in 1/2 cup flour, mix until well combined, cover, then set aside at room temperature for 40 minutes.
  2. Add the ground cinnamon and kosher salt, then using the dough hook attachment, mix on medium speed for 30 seconds to combine.
  3. Keep the stand mixer of medium speed, then gradually add in the applesauce and olive oil. Mix for 1 minute.
  4. Then, add in the eggs (preferably at room temperature) one-at-a-time. Mix for another 1 minute.
  5. Finally, gradually add in the remaining flour on low speed, until shaggy. Increase the speed to medium to knead for 8-10 minutes, scraping down the sides of the bowl every 2-3 minutes.
  6. Transfer the dough to a greased bowl, cover, then place in a warm environment to double in size, about 2-3 hours.
  7. Grease and/or line two 9" loaf pans.
  8. On a lightly floured surface, divide the dough in half. For each: Roll out to a ~ 9"x17" rectangle. Evenly spread half of the jam over the entire rectangle. Starting with the long side, roll the rectangle into a tight coil. Wrap tightly in saran wrap, then place in freezer for 10 minutes. Slice each in half lengthwise to expose the jam, then twist the two pieces together like a braid. Place in the prepared pans, cover, and place in a warm environment to almost double in size, 1-2 hours.
  9. Preheat oven to 350F.
  10. Brush each loaf with an egg wash and (optional) sprinkle with coarse sugar.
  11. Bake for 40-50 minutes, until top has risen and is golden brown.
  12. Allow them to cool in the pan for at least 10 minutes, then cool completely on a wire rack (if possible).

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