Vegan Brioche with Dried Fruit and Nuts
This vegan brioche with dried apricots, raisins and hazelnuts is a sweet enriched bread made entirely with plant-based ingredients. The Thermomix TM7 grinds the hazelnuts, warms the hazelnut milk to activate the yeast, and kneads the soft dough to develop its tender, buttery-like crumb without any dairy.
About this recipe
Vegan brioche with dried fruit and nuts Thermomix TM7 style brings a classic French enriched loaf within reach of every home baker, without a single trace of dairy. Searching for vegan brioche recipes or a plant-based breakfast loaf for your all-in-one kitchen machine ends here: this version relies on hazelnut milk and vegetable oil instead of butter and eggs, yet still delivers that tender, pull-apart crumb brioche is famous for. The TM7 takes care of the tricky parts, gently warming the hazelnut milk so the instant yeast wakes up perfectly, grinding whole hazelnuts fresh so their aroma permeates every slice, and kneading the soft dough until silky and elastic. Chopped dried apricots and plump raisins are folded through for bursts of sweetness against the nutty backdrop. Serve it warm at a festive brunch, toast thick slices for breakfast, or pack a piece in a lunchbox as a satisfying snack.
Preparation tips
- Soak the dried apricots and raisins in warm water for a few minutes before folding them in, then pat them dry. This keeps the fruit juicy and stops it from drawing moisture out of the brioche dough during kneading and proofing.
- Toast the hazelnuts in a dry pan before grinding them in the TM7; the heat deepens their flavour and the thin skins rub off easily, giving the brioche crumb a cleaner taste and a lovely golden colour.
- Brush the baked loaf with a little hazelnut milk and a touch of sugar for a glossy, vegan-friendly finish. Leftover slices freeze well and can be revived briefly in a toaster for a fresh-baked moment.
Recipe variations
- Gluten-free version: replace the plain flour with a good quality gluten-free bread flour blend and add a pinch of psyllium husk for structure. Keep the apricots, raisins and ground hazelnuts so the flavour stays rich and festive.
- Christmas variation: swap the raisins for a mix of candied orange peel, dried cranberries and a pinch of cinnamon and cardamom. The hazelnut-scented crumb turns this loaf into a true festive breakfast centrepiece.
Why this recipe works
Creating a vegan brioche that rivals traditional patisserie quality is the ultimate test for any baker, but the Thermomix TM7 guarantees flawless results. With precise temperature control and the perfect kneading rhythm, your dough develops the ideal elasticity to hold the mixed dried fruit and nuts without becoming heavy. You can confidently serve a golden, airy loaf with a tender crumb that looks and tastes absolutely exquisite. Eliminate the guesswork and achieve perfection effortlessly with this foolproof recipe, delivering a showstopping centre piece that looks as good as it tastes.
Thermomix TM7 Benefits
- Add hazelnut milk and water directly into the mixing bowl: the integrated scale weighs both liquids to the gram for consistent dough hydration. [Built-in Scale]
- The TM7 grinds the whole hazelnuts into a fragrant coarse meal in seconds, releasing far more aroma than pre-ground shop-bought nuts. [Multi-Function]
- Gentle heating warms the hazelnut milk to the ideal yeast-friendly warmth, so the instant yeast activates without ever risking overheating. [Multi-Function]
- Thanks to automatic kneading, the soft brioche dough develops its silky, elastic structure hands-free while you chop the apricots. [Hands-Free]
- Pulse-chop the dried apricots briefly with the blade for even pieces that distribute beautifully through every slice of the loaf. [Multi-Function]
Ingredients
- raisins
- dried apricots, pitted
- hazelnuts
- hazelnut milk
- dried instant yeast
- vegetable oil
- plain flour
- sugar
- fine sea salt
- water