Blueberry marmalade brioche


What happens if we add our favorite marmalade into the dough of braided brioche? We obtain a soft and delicious brioche with a light fruity aftertaste and an irresistible smell. To get a better result I recommend using a jam with a strong flavor and bright color.

Blueberry marmalade brioche
Preparation time
Cooking time
Waiting time 4h


For 8 Person(s)


  • 450 g bread flour
  • 0.5 tsp active dry yeast
  • 180 ml warm milk
  • 1 medium egg at room temperature
  • 60 g melted butter
  • 80 g white sugar
  • 1 tsp vanilla extract
  • 100 g bluebarry marmalade (I used no sugar marmalade by Cavazza)
  • 1 pinch salt

Blueberry marmalade brioche Directions

  1. For this recipe I used a blueberry marmalade made by Cavazza. The marmalade has a strong and decisive flavor that has given this brioche a delicate aftertaste, a pastel violet color and a blueberry scent.

    brioche marmellata 09
  2. 2 tips for those who want to prepare this recipe. To keep your brioche fresh and inviting even the next day I recommend using a small amount of active dry yeast (as I did) and use long rising times. Instead if you are in a hurry just double the yeast and halve the waiting time.

    If you use a marmalade with a lot of sugar in it, I recommend reducing the sugar in the recipe otherwise the brioche will become to sweet. Also if you decide to add more marmalade for the color is for a more decisive flavor then I recommend you decrease the liquids but I do not assure you will have the same effect and taste of the original recipe. I want to remind you that colors change during cooking, in general they become lighter while the outside becomes darker.
  3. Mix flour with yeast and a pinch of salt. Add egg, warm milk and melted butter and start kneading by hand or mixer with a dough hook.

    brioche marmellata 08
  4. At this point add the marmalade and vanilla extract and continue to knead for 10 minutes until the dough becomes smooth and elastic.

    brioche marmellata 06
  5. Move into the lightly greased bowl, cover with plastic wrap and let it rise in a warm place until it doubles in volume. My dough needed almost 3 hours to double.

    The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

    brioche marmellata 04
  6. After this time deflated the dough and divide it into 3 equal parts. Roll out each piece until you create 3 long lstripes. Create a simple three-strand braid and seal the tips. Place on a baking sheet covered with baking paper, cover with a cotton cloth and let it rise for another hour.

    brioche marmellata 03
  7. Spread your brioche with some milk and sprinkle with poppy seeds. Bake in a preheated oven at 180 °C for about 35 minutes. Remove from the oven and let it cool completely before serving.

    lot of love. B.

    brioche marmellata 01
    share post pin

Recipe notes

This recipe comes from the collaboration with Cavazza - a company specializing in the production of fruit compotes, traditional Italian fruity mustards, chutney, and high quality juices.

Nutrition facts

Per Serving


Saturday, 25 August 2018
It looks very good - Maria Bogash

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes