Vegan (super fluffy!) Raspberry Swirl Bread
If this isn’t the most beautiful loaf you’ve ever seen, then I don’t know. A brioche-style bread, so fluffy and soft it basically feels like it’s made out of clouds, with a pastel-pink swirl out of raspberry dough… Something about this bread just leaves me ridiculously excited. I got the idea for this recipe when I was looking for something pink to bake for valentine’s day, but didn’t want to use a simple (vegan) red food coloring.
With the pink raspberry swirl being inside of the bread though, it was possible to use only raspberries for coloring here! That way you can not only skip artificial food coloring, but also create other colors and flavors just as easily! For example, I made another variation of this bread using matcha powder to create a light green swirl as well and what can I say: it just looks so beautiful, it’s absurd.
and now here comes the recipe for this:
Vegan Raspberry Swirl Bread
Ingredients:
for the main dough:
280g flour*
a pinch of salt
125g lukewarm plant milk
2 tsp dry active yeast
30ml rapeseed oil with butter aroma*
50g plant based soy yogurt
50g liquid sweetener of choice*
for the raspberry dough:
5-6 tbsp blended raspberries (raspberry puree)
30-40g additional flour
Instructions:
First prepare the main dough. For that start by slightly heating up your plant milk until lukewarm. Then stir in dry active yeast and let the mix sit for a few minutes.
Combine flour and salt in a big bowl and add the yeast-plant milk mixture, as well as the oil, sweetener and plant based yogurt. Combine everything until it forms a soft dough.
Knead the dough by hand for about 5-10mins until soft but not sticky. Then take about 200g of the dough and place it into another bowl.
Let the raspberry puree run through a sieve and add the 4-5 tbsp to the 200g of dough. Knead again and depending on how sticky the consistency of the dough turns out to be, add 30-40g of additional flour until the dough is easily manageable and gets a soft pastel pink color.
Then place both doughs separately in a slightly oiled bowl and cover with a clean, wet kitchen towel. Put them in a warm space and let them rise for at least 1 hour.
Roll out the main dough, then place the raspberry one on top of it and roll out as well. Fold the top and bottom edges of both doughs to the middle and roll everything up from the side to create a little roll of dough. (look at the pictures for reference!)
Now line a loaf pan with parchment paper, place the roll of dough inside, cover and let rise for another 30 minutes in a warm space.
Preheat your oven to 180°C and brush the dough with a mix of some more oil and plant milk.
Then bake the dough for about 20-30mins. You can also test if the bread is baked through by inserting a wooden pick in the centre and if it comes out clean, the bread is done.
Lastly, let the bread cool down completely and enjoy for example topped with some plant based cream cheese!*
The prettiest among all breads.
*Notes:
For the dough to be light and fluffy I’d suggest you use very fine and light flour for this recipe. Cake or pastry flour, as well as all-purpose or while spelt flour should work.
I like to use a particular organic rapeseed oil with a hint of butter aroma when making yeast doughs like this but if you can’t find anything like that or don’t want to use rapeseed oil at all, you can also replace it with either another neutral oil or use 75g melted vegan butter instead. Just make sure that your freshly melted butter is only lukewarm and not hot anymore when you combine it with the yeast!
I find that all kinds of liquid sweetener like agave or maple syrup work well but you can use whatever sweetener you like. Even a granulated sweetener like regular sugar will work!
The bread tastes best when freshly baked but it also freezes very well! If you want to freeze it, slice it into individual slices first, place them in the freezer and defrost them whenever you’re in the mood for some bread! I like to just toast up the frozen slices in a toaster or oven real quick and I’m good to go!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi