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Raspberry Swirl Brioche Loaf

Raspberry Swirl Brioche Loaf

  • Author: Eric
  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf (about 10 slices) 1x
  • Diet: Plant-Based

Description

This Raspberry Swirl Brioche Loaf is a soft, fluffy, and visually stunning bread featuring a tender, plant-based buttery crumb with a vibrant and naturally sweet-tart raspberry filling. Perfect for breakfast, brunch, or an afternoon snack, it offers a perfectly balanced sweetness and an irresistible fruity swirl that melts in your mouth. The recipe is approachable for bakers of all skill levels and adaptable with various berry and flavor variations.

Ingredients

Scale

Dough

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

Raspberry Filling

  • 2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice (natural)
  • 1 tbsp natural gelling agent

Instructions

  1. Prepare the Raspberry Filling: Combine fresh or frozen raspberries, granulated sugar, and lemon juice (natural) in a saucepan. Add the natural gelling agent and cook over medium heat until the mixture thickens into a smooth, vibrant, and spreadable filling. Set aside to cool completely before use.
  2. Make the Brioche Dough: In a large bowl, activate the yeast by dissolving it in warm whole plant-based milk with a pinch of sugar. Let it become foamy. Add flour, sugar, salt, softened plant-based butter, and eggs. Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth, elastic, silky, and slightly sticky.
  3. First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
  4. Shape and Fill: Punch down the risen dough gently to release air. Roll it out on a floured surface into a rectangle. Spread the cooled raspberry filling evenly over the dough. Roll the dough into a tight log and pinch the seams to seal.
  5. Second Rise and Baking: Place the rolled dough seam-side down into a greased loaf pan. Cover and let it rise again until nearly doubled, about 45 minutes. Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until golden brown and cooked through. Let it cool slightly before slicing.

Notes

  • Ensure the milk and plant-based butter are at room temperature to promote better rising.
  • Knead the dough just enough to develop elasticity without toughening it.
  • Remove excess moisture from raspberries to prevent soggy bread.
  • Maintain even oven temperature for beautiful browning without drying the loaf.
  • Allow the loaf to cool before slicing to preserve structure and the swirl effect.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 slice (approx. 1/10 loaf)
  • Calories: 210
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: brioche, raspberry swirl bread, plant-based bread, soft bread, fluffy bread, homemade brioche, raspberry filling, sweet bread, tea time bread, breakfast bread

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