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Olive Jam Brioche


Olive Jam Brioche

Prep Time: 20 minutes
Cook Time: 40 minutes
Rising time: 3 hours
Servings: 2 brioches


  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 2 tsp active dry yeast
  • 1/2 cup plain yogurt
  • 1/2 cup warm milk
  • 1/2 cup olive jam
  • 1 small egg


  • In a bowl, mix everything together except the egg. Mix until dough comes together. If the dough is too dry, add a little bit of milk or water. If it is too soft, add a little bit of flour.
  • Gently knead the dough together until it forms a rough ball. Cover with cling wrap and a towel and let it proof for 2 hours. 
  • After 2 hours, dough should have doubled in size. Cut in half, keep 1 half covered while working with the other half.
  • Roll using a rolling pin to a rectangle. Spread the olive jam all over the rectangle leaving around 2 cm from the edges.
  • Roll the dough into a tight log. Carefully slice down the center of the log using a knife.
  • You should be left with 2 parts of dough. Now pinch the 2 top parts together, then start twisting them around each other until you get to the bottom. Pinch the bottom and top of the twisted log together to secure the loaf.
  • Grease a loaf tin with vegetable oil and  lift your braided loaf into the center of the tin. Cover and let it proof for 45 mins to 1 hour.
  • Preheat your oven to 190°C  and bake the loaf for 35-40 mins until golden brown.
    Optional: Brush the bread with egg wash using a brush BEFORE baking.
  • Allow to cool before slicing and enjoy! Better served hot.
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