Jam and Streusel Brioche Frankencake

Jam and Streusel Brioche Frankencake

This is a European-style coffee cake with a twist—literally! A brioche dough filled with jam and twisted, then topped with crumbly streusel and glazed. With layers of flavors and textures, this is a decadent coffee cake combined by mad scientists with brioche, streusel and jam.

4 hrs 25 mins total time

1 hr 15 mins active time


Serves 8



  • ¼ cup (2 oz) whole milk

    warmed 90°F

  • 4 tsp (½ oz) instant dried yeast
  • 3 large eggs

    at room temperature

  • 2 cups (10½ oz) bread flour
  • ¼ cup (1¾ oz) granulated sugar
  • 1 tsp (¼ oz) kosher salt
  • 5 oz unsalted butter

    at room temperature

  • Cooking spray

    substitute oil or melted butter

For the streusel:

  • 1½ oz unsalted butter

    at room temperature

  • ¼ tsp kosher salt
  • ¼ cup (1¾ oz) light brown sugar
  • ½ cup (2½ oz) bread flour

For the Filling:

  • 8 oz cream cheese

    at room temperature

  • ½ cup (5½ oz)

For the egg wash:

  • 1 tbsp (½ fl oz) water
  • 1 large egg

    at room temperature

For the glaze:

  • 4 tsp (¾ fl oz) whole milk


  • 1⅔ cups (8 oz) powdered sugar



  • 1Whisk the milk and yeast in the bowl of a stand mixer to dissolve. Let stand undisturbed for at least 5 minutes to hydrate. This will help the fermentation and rise.
  • 2Add the eggs, flour, sugar, and salt to the yeast. Beat on medium speed for 5 minutes, until smooth and elastic. Gradually add the butter and continue beating until combined, scraping down the bowl occasionally as you mix to ensure you have a homogeneous dough.
  • 3Line the roasting pan with parchment paper and spray with cooking spray. Flatten the dough in the pan. Cover and refrigerate for 1 1/2 hours. Chilling the dough makes it easier to handle and roll out. Meanwhile, continue to the next step.
  • 4Stir the cream cheese to soften, then add the jam. This mix doesn’t need to be smooth. You can use a spoon or a stand mixer. Set aside.
    Tip: Use whatever jam you like (or try a blend of two flavors)!
  • 5Place the butter, salt, and sugar in a bowl and mix with a fork to combine. Add the flour and stir until mixture resembles coarse crumbs.
    Tip: This is a standard streusel. Upgrade it with cinnamon or other spices such as mace, dried ginger, or vanilla bean.
  • 6Whisk the water and egg together. Set aside. This will be used later to brush the dough to help make a good seal when rolling and twisting.
  • 7Line the deep dish pizza pan with parchment paper and spray with cooking spray.
  • 8Turn the dough out onto a lightly floured counter and roll into a 20-inch x 13-inch rectangle. Brush one long edge with the egg wash. Spread with the cream cheese filling leaving a 1-inch border at the egg wash edge. Sprinkle with a third of the streusel. Roll up tightly, pinching the edge to seal.
  • 9Cut the dough into two lengths, one at two-thirds and the other at a third. Cut each piece in half lengthways and twist together. Place the longer piece around the edge of the pan and coil the remaining piece in the center.
  • 10Brush with the egg wash and sprinkle with the remaining streusel.
  • 11Insert the wire rack into position 7. Place the cake in the oven and start Autopilot. The oven will seamlessly transition from proofing to baking.
  • 12The cake should be well browned. If not, give it a bit more.
  • 13Place the cake on a wire rack.
  • 14Whisk the milk and powdered sugar together until smooth. Warming the milk will help make a smooth glaze.
  • 15Drizzle and spread the glaze over the warm cake, this helps the glaze spread easily into any nooks and crannies.
  • 16Cake is best served warm. Brew some coffee and grab a fork, it’s time to dig in.