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Raspberry Swirl Brioche Loaf

Raspberry Swirl Brioche Loaf

  • Author: Marcus
  • Total Time: 3 hours 10 minutes
  • Yield: 1 loaf (10-12 slices) 1x
  • Diet: Vegetarian

Description

Raspberry Swirl Brioche Loaf is a soft, buttery homemade loaf featuring tender brioche dough swirled with vibrant fresh raspberry filling. This bakery-style bread balances rich buttery flavor with tangy raspberry sweetness, kept moist by a natural gelling agent. Ideal for breakfast, tea, or dessert, this recipe is easy to prepare and perfect for various dietary preferences with customizable berry and flavor variations.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp salt
  • 1 cup plant-based milk, lukewarm
  • 3 large eggs
  • 1 cup unsalted butter (plant-based), softened

Raspberry Swirl Filling

  • 2 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 1 tbsp natural gelling agent
  • 1 tbsp lemon juice (natural)
  • 1/2 tsp vegetarian Worcestershire sauce (natural)
  • 1 tsp vanilla extract (natural)

Instructions

  1. Prepare Raspberry Swirl Filling: Gently cook fresh raspberries with lemon juice, granulated sugar, and natural gelling agent over medium heat until thickened to a spreadable jam consistency. Remove from heat and stir in vanilla extract and vegetarian Worcestershire sauce to balance the flavors. Allow to cool.
  2. Make the Brioche Dough: In a large bowl, activate the active dry yeast by combining it with lukewarm plant-based milk and a pinch of sugar. Let it sit for 5-10 minutes until foamy. Add flour, remaining sugar, salt, eggs, and softened butter. Knead the mixture until the dough is smooth, elastic, and slightly tacky, about 10 minutes by mixer or 15 minutes by hand.
  3. First Rise: Cover the dough with a clean cloth and place in a warm spot. Let it rise for 1 to 2 hours until it doubles in size, developing a light and airy texture.
  4. Shape and Add Raspberry Swirl: Roll out the risen dough on a floured surface into a large rectangle. Evenly spread the cooled raspberry filling over the dough, leaving a small border. Carefully roll the dough into a log shape, then place it seam side down into a greased loaf pan, gently tucking in the ends.
  5. Second Rise: Let the shaped loaf rise again in the loaf pan for 45 minutes, until slightly puffed up to ensure lightness and softness.
  6. Bake and Cool: Preheat the oven to 350°F (175°C). Bake the loaf for 35 to 40 minutes until golden brown and fully cooked. Remove from oven and cool slightly before slicing to reveal beautiful raspberry swirls and buttery crumb.

Notes

  • Use lukewarm plant-based milk to activate the yeast without killing it for optimal rise.
  • Ensure butter is softened, not melted, for better dough texture and crumb.
  • Allow full rise times for lighter, fluffier bread and better texture.
  • Spread raspberry filling evenly and thinly to prevent thick clumps that might affect baking.
  • Check doneness by inserting a toothpick or probe into the loaf center; it should come out clean.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast / Dessert
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 slice (about 75g)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: brioche, raspberry swirl, sweet bread, homemade loaf, plant-based, breakfast bread, dessert bread

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