Description
This Vegan Irish Barmbrack is a moist, flavorful fruit loaf steeped in tea and whiskey, packed with raisins and sultanas, and lightly spiced with cinnamon and nutmeg. Perfectly proofed and baked to golden perfection, it’s a delightful dairy-free treat that captures the essence of traditional Irish baking with a vegan twist.
Ingredients
Scale
Fruit Soaking
- 118 ml freshly brewed strong tea (use 2 black tea bags)
- 50 ml whiskey (or substitute with additional tea)
- 100 g raisins
- 100 g sultanas
- 2 tablespoons all-purpose flour (for dusting soaked fruit)
Dough
- 240 ml vegan buttermilk (typically plant milk mixed with acid like lemon juice or vinegar)
- 75 g vegan butter
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ½ teaspoons instant yeast
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Finishing
- 2 tablespoons soy milk
- 1 tablespoon maple syrup
Instructions
- Prepare soaked fruit: The night before or at least 1-2 hours ahead, combine raisins and sultanas in a bowl with freshly brewed strong tea and whiskey. Cover and leave at room temperature to soak. Before using, drain the liquid and toss the fruit with 2 tablespoons of flour to coat. Set aside.
- Prepare baking equipment and vegan buttermilk: Lightly grease a 9-inch springform pan and line the base with parchment paper. Make vegan buttermilk by combining plant milk and a mild acid, then gently melt the vegan butter in a saucepan or microwave without overheating.
- Mix dough ingredients: Combine melted vegan butter with vegan buttermilk. In a large bowl, whisk together flour, sugar, instant yeast, cinnamon, nutmeg, and sea salt.
- Knead the dough: Using a stand mixer with dough hook, mix the buttermilk mixture into dry ingredients for 5 minutes, then add soaked fruit and mix for an additional minute. Alternatively, knead by hand for 5-7 minutes, starting sticky and becoming smooth, then fold in the fruit.
- First proof: Lightly grease a clean bowl, place dough inside, cover tightly with plastic wrap, and proof in a warm place for 1-2 hours until doubled in size.
- Shape and second proof: Deflate dough gently, shape into a round ball, place in prepared springform pan, cover with plastic wrap or tea towel, and let proof again in a warm spot for 1 hour until puffed.
- Preheat oven: Set oven to 175°C (fan assisted, 347°F).
- Apply vegan egg wash and bake: Mix soy milk with maple syrup and brush over the dough surface. Bake for 55-60 minutes until the top is deep golden brown.
- Cool and remove: Let the bread cool in the pan for 15 minutes, then carefully release from the pan and transfer to a wire rack to cool completely.
- Serve and store: Slice and enjoy as is or toasted with vegan butter and maple syrup. Store wrapped at room temperature up to 4 days or freeze for up to 1 month.
Notes
- For best results, measuring ingredients with a digital kitchen scale ensures accuracy.
- If soaking fruit overnight is not possible, a minimum of 1-2 hours soaking at room temperature is accepted.
- Do not flour the surface when kneading by hand; the dough is sticky but will come together.
- The vegan buttermilk can be made by adding 1 tablespoon lemon juice or vinegar per 240 ml plant milk and letting it sit for 5 minutes.
- Use fan oven for consistent baking temperature and browning.
- Prep Time: 20 minutes (not including fruit soaking time)
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Irish
