Description
Raspberry Swirl Brioche Loaf is a tender, buttery bread with vibrant swirls of fresh raspberry providing a perfect balance of fruity sweetness and rich plant-based butteriness. Ideal for breakfast, tea, or as a delightful snack, this loaf combines a soft brioche texture with natural flavors and a stunning presentation.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup cane sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm plant-based milk
- 3 large eggs or flaxseed egg substitute
- 1/2 cup plant-based butter, softened
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp lemon zest (natural)
Raspberry Swirl Ingredients
- 1 1/2 cups fresh raspberries
- 2 tbsp cane sugar
- 1 tsp natural gelling agent (e.g., pectin, agar)
Instructions
- Prepare the Dough: Start by activating the active dry yeast in warm plant-based milk with a pinch of cane sugar until foamy. In a large bowl, combine all-purpose flour, cane sugar, and salt. Mix in eggs or flaxseed egg substitute and softened plant-based butter. Gradually add the yeast mixture and vegetarian Worcestershire sauce (natural), lemon zest (natural), then knead the dough until it becomes smooth and elastic.
- First Rise: Cover the dough and place it in a warm spot to rise until it doubles in size, approximately 1 to 1.5 hours, ensuring an airy texture.
- Prepare Raspberry Swirl: In a saucepan, gently cook fresh raspberries with cane sugar and natural gelling agent over low heat. Stir regularly until thickened enough to swirl without running.
- Shape the Loaf: Roll out the risen dough into a rectangle on a floured surface. Evenly spread the raspberry mixture over the dough, then roll it tightly into a log. Place the rolled dough seam-side down into a greased loaf pan.
- Second Rise and Baking: Allow the shaped loaf to rise for 30-45 minutes. Preheat the oven to 350°F (175°C). Bake the loaf for 35-40 minutes until golden brown and a skewer inserted comes out clean. Remove from oven and let fully cool before slicing.
Notes
- Use room temperature eggs and plant-based butter for easier mixing and better dough texture.
- Knead the dough just enough for elasticity to avoid a tough loaf.
- Fresh raspberries provide the best flavor and vibrant swirl color.
- If the crust browns too quickly, loosely cover the loaf with foil towards the end of baking.
- Cool the loaf completely before slicing to keep the raspberry swirl neat and intact.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: brioche, raspberry swirl, plant-based bread, breakfast loaf, sweet bread
