Jam Donut Babka (Vegan)
This vegan Jam Donut Babka is soft, fluffy, and filled with sweet, sticky swirls of homemade raspberry jam. Lightly spiced with cinnamon and nutmeg, it’s finished with a simple sugar glaze that gives it that classic donut-inspired touch. It’s perfect fresh from the oven and best enjoyed warm!
Servings: 10
Calories: 268kcal
Ingredients
Quick Raspberry Jam (or use 160g thick store-bought jam):
- 1 cup 110g fresh or frozen raspberries
- 3 tablespoons 40g granulated sugar (or liquid sweetener, to taste)
- 2 tablespoons 14g cornstarch / corn flour
- Squeeze of lemon juice to taste (optional)
Babka Dough:
- 2½ –3 cups 315–375g all-purpose or bread flour (start with less and add more if needed)
- ⅔ cup 165g warm dairy-free milk
- ½ cup 112g vegan butter, room temperature
- 3 tablespoons 40g granulated or coconut sugar
- 3 teaspoons 10g instant dry yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional Glaze:
- ¼ cup 50g granulated sugar
- 2 tablespoons 30g water
Instructions
Make the Jam (Skip if using thick store-bought jam):
- In a small saucepan, combine all jam ingredients with a splash of water. Bring to a boil, then simmer for 5–10 minutes until thickened. Puree with a stick blender for a smoother texture, if desired. Set aside to cool.
Prepare the Dough:
- Line a loaf tin (8-inch/20 cm or longer) with parchment paper.
- In a large bowl or stand mixer with a dough hook, combine all dough ingredients. Knead for 5–10 minutes until the dough is soft, smooth, and elastic.
- If the dough is too sticky, add more flour. If it’s too dry, add a splash of milk.
- Cover the dough with a tea towel and let it rise in a warm place for 1 hour or until doubled in size.
Shape the Babka:
- Lightly flour a surface. Roll dough into a 10x8 inch (25x20 cm) rectangle, slightly longer than your loaf tin.
- Spread the jam evenly over the dough, leaving a 1-inch (2 cm) border around the edges.
- Roll the dough from the long side into a log. Slice the log in half lengthwise to expose the jam swirls, then twist the two halves together.
- Place the twisted dough in the prepared loaf tin. Cover and let rise again for at least 1 hour, or until puffy and risen by at least 20%. (Optional: refrigerate overnight, then bring to room temperature before baking.)
Bake:
- Preheat oven to 170°C (340°F).
- Bake for 30–40 minutes, or until golden brown on top and a skewer comes out clean.
- If browning too quickly, cover loosely with foil and reduce temperature to 150°C (300°F).
Make the Glaze (Optional):
- While babka bakes, combine sugar and water in a small saucepan. Heat over medium until sugar dissolves.
- Pour over the babka while still warm from the oven.
Notes
268