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Raspberry Swirl Brioche Loaf

Raspberry Swirl Brioche Loaf

  • Author: Kevin
  • Total Time: 3 hours
  • Yield: 1 loaf (10-12 slices) 1x
  • Diet: Plant-based

Description

This Raspberry Swirl Brioche Loaf is a soft, fluffy bread made with fresh raspberries and plant-based butter, delivering tender crumb and vibrant fruity swirls. Perfect for breakfast or an afternoon snack, it combines natural sweetness and buttery richness in a visually stunning loaf that’s approachable for all skill levels.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 cup plant-based butter (room temperature)
  • 1/2 cup plant-based milk (warm)
  • 1/4 cup natural sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp salt

Raspberry Swirl Filling

  • 1 1/2 cups fresh raspberries
  • 1/4 cup natural sugar
  • 1 tbsp natural gelling agent
  • 1 tsp lemon zest (natural)
  • 1 tsp vanilla extract (natural)

Instructions

  1. Prepare the Raspberry Swirl Filling: Gently cook fresh raspberries with natural sugar and natural gelling agent until thickened to a jam-like consistency. Stir in lemon zest (natural) and vanilla extract (natural). Set aside to cool.
  2. Mix and Knead the Dough: In a large bowl, dissolve active dry yeast in warm plant-based milk and let it bloom until frothy. Add natural sugar, salt, flour, and room temperature plant-based butter. Knead until smooth, elastic, and slightly tacky, about 10 minutes by hand or 6-7 minutes with a dough hook.
  3. First Rise: Place dough in a lightly oiled bowl, cover with cloth, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  4. Shape and Add Raspberry Swirl: Punch down the dough and roll into a large rectangle on a floured surface. Spread the cooled raspberry mixture evenly over the dough. Roll tightly and place seam side down in a greased loaf pan.
  5. Second Rise: Cover loaf pan loosely and let dough rise until nearly doubled, about 45 minutes to 1 hour.
  6. Bake to Perfection: Preheat oven to 350°F (175°C). Bake loaf for 35 to 40 minutes until golden brown and internal temperature reaches about 190°F. Cool in pan for 10 minutes then transfer to wire rack to cool completely.

Notes

  • Use room temperature ingredients for better yeast activation and smoother dough.
  • Do not overfill with raspberry filling to prevent leaking and sogginess.
  • Let raspberry swirl cool completely before spreading to maintain dough structure.
  • Roll dough gently to preserve air pockets and achieve airy texture.
  • Check oven temperature with a thermometer for even baking results.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Raspberry brioche, Plant-based brioche, Raspberry swirl bread, Vegan brioche loaf, Breakfast bread

Find it online: https://yumwayrecipes.com/raspberry-swirl-brioche-loaf/