Jam Donut Babka (Vegan)

This vegan jam donut babka is a beautifully soft and fluffy sweet bread swirled with thick raspberry jam, infused with warm cinnamon and nutmeg, and finished with a glossy sugar glaze. Inspired by the nostalgic flavor of a classic jam-filled donut, this babka reimagines a bakery favorite in a dairy-free, plant-based form. The result is a rich, pull-apart loaf with layers of tender dough and sweet jam that’s comforting, festive, and deeply satisfying.

Whether you’re baking for a special brunch, holiday table, or just treating yourself to something homemade, this recipe delivers. It’s sweet but balanced, indulgent but not heavy, and completely egg- and dairy-free, making it ideal for vegan and dairy-sensitive eaters alike.

SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• 100% vegan and free from dairy and eggs
• Soft, airy dough with a sticky jam swirl
• Simple sugar glaze adds subtle crunch and shine
• Perfect for holidays, brunches, or weekend baking
• Adaptable with your favorite fruit jams and spices
• Can be made ahead and baked the next day

Preparation Phase & Tools to Use

Getting your ingredients and tools ready is the first step to mastering this loaf. Prep time is minimal, but proper organization helps ensure success.

Essential Tools and Equipment

• Mixing bowl or stand mixer: A stand mixer fitted with a dough hook simplifies the kneading process.
• Rolling pin: Essential for evenly shaping the dough before filling.
• Loaf tin (8-inch or larger): Gives the babka its iconic structure.
• Parchment paper: Prevents sticking and helps with easy removal.
• Sharp knife or bench scraper: Necessary for slicing and twisting the dough cleanly.
• Small saucepan: For making jam and glaze (if doing either from scratch).

Importance of Each Tool

• The stand mixer makes kneading efficient, but you can also knead by hand for a more hands-on approach.
• The rolling pin ensures a uniform dough layer, critical for even jam distribution.
• A loaf tin provides support during baking, helping the loaf rise properly and maintain its shape.
• A sharp knife or bench scraper gives a clean cut, which is essential when twisting the dough halves together for the signature babka look.

Preparation Tips

• Make sure your dairy-free milk is lukewarm to activate the yeast effectively.
• Use room-temperature vegan butter for smooth mixing.
• If your dough is too sticky, add flour a tablespoon at a time.
• If the dough is too dry, add a splash of warm milk.
• If you’re using store-bought jam, make sure it’s thick; thin jam will seep out and make shaping difficult.
• Cool the jam fully before spreading it over the dough to prevent the dough from becoming too soft or sticky.
• For easy shaping, refrigerate the dough for 20–30 minutes before assembling.

Ingredients

Quick Raspberry Jam (or 160g thick store-bought jam)

• 1 cup (110g) fresh or frozen raspberries
• 3 tablespoons (40g) granulated sugar (or sweetener of choice)
• 2 tablespoons (14g) cornstarch
• Squeeze of lemon juice (optional)

Babka Dough

• 2½–3 cups (315–375g) all-purpose or bread flour
• 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

Step-by-Step Directions

1. Make the Jam (if using homemade)

Combine raspberries, sugar, cornstarch, and a splash of water in a small saucepan. Add lemon juice if using. Bring to a boil, then reduce to a simmer and cook for 5 to 10 minutes until thickened. For a smooth texture, blend with an immersion blender. Let cool completely.

2. Prepare the Dough

Line a loaf tin with parchment paper. In a large mixing bowl or stand mixer, combine all dough ingredients. Knead for 5 to 10 minutes until soft and elastic. Add more flour if the dough feels sticky. Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.

3. Shape the Babka

Roll the dough into a rectangle about 10×8 inches. Spread the cooled jam over the surface, leaving a 1-inch border. Roll the dough into a tight log from the long edge. Slice the log in half lengthwise. Twist the two halves together, keeping the cut sides facing out. Place in the prepared loaf tin. Cover and let rise for another hour, or refrigerate overnight and bring to room temperature before baking.

4. Bake

Preheat the oven to 170°C (340°F). Bake the babka for 30 to 40 minutes until golden brown and a skewer comes out clean. If the top browns too quickly, cover with foil and reduce heat to 150°C (300°F).

5. Optional Glaze

In a small saucepan, heat sugar and water over medium heat until the sugar dissolves. Brush the glaze over the babka immediately after baking for a shiny finish.

Serving Suggestions

The beauty of this vegan jam donut babka lies in its versatility. It’s sweet enough to serve as dessert, comforting enough to enjoy as breakfast, and elegant enough to present at a brunch table. Whether you’re serving it fresh from the oven or reheating it later, the flavor and texture are sure to impress.

Here are a few ways to serve it:

• Warm, straight from the oven: The jam is gooey, the dough is pillowy, and the sugar glaze adds a delicate crunch. Slice and serve plain or with a little vegan butter.
• Toasted slices: Lightly toasting thick slices in the oven or toaster gives the edges a slight crispness while warming the center. Perfect with your morning coffee.
• Dust with powdered sugar: For a bakery-style finish, dust with a light layer of icing sugar just before serving.
• Add a glaze drizzle: If you opted out of the original glaze, you can still drizzle it over slices before serving. A simple vanilla or lemon glaze also works well.
• Pair with hot drinks: Babka pairs especially well with plant-based lattes, black tea, or spiced chai.
• Dress it up for dessert: Serve with a scoop of dairy-free vanilla ice cream or a dollop of vegan whipped cream for a decadent after-dinner treat.

This babka also makes a thoughtful gift. Wrap a cooled loaf in parchment paper, tie with twine, and deliver as a homemade treat for friends or neighbors.

---

Common Mistakes to Avoid

While this babka recipe is beginner-friendly, there are several pitfalls that can affect the final texture or flavor. Here’s how to avoid them:

Using jam that’s too thin
Runny jam will leak out of the dough and make shaping difficult. If using store-bought jam, simmer it briefly to thicken or reduce any excess liquid before spreading.

Skipping the second rise
The second proofing gives the babka its light, airy crumb. Skipping it or under-proofing will result in a denser loaf.

Under-kneading the dough
Kneading develops gluten, which gives the babka its signature texture. Knead for at least 5 to 10 minutes until the dough becomes smooth and elastic.

Overfilling with jam
Too much filling can cause the dough to split or become soggy. Stick to a thin, even layer, leaving a border around the edges.

Not cooling the jam before spreading
Warm jam softens the dough, making it sticky and harder to roll. Always let the filling cool completely before use.

Overbaking
Overbaking will dry out the dough and harden the edges. Check for doneness by inserting a skewer; it should come out mostly clean with a few moist crumbs.

Not allowing the babka to cool before slicing
Although tempting, cutting into the babka too soon will affect the structure. Let it rest for at least 20 minutes before slicing.

---

Recommended Side Dishes

While vegan jam donut babka can easily stand alone, pairing it with complementary sides makes it the star of a brunch spread or a sweet finish to a larger meal. Here are eight plant-based ideas to round out your table:

1. Vegan Yogurt Parfaits

Layer coconut or almond milk yogurt with granola and fresh berries for a cool, creamy contrast to the warm babka.

2. Chai or Spiced Tea

Serve with a cup of spiced chai, black tea with oat milk, or rooibos for a warming drink that complements the cinnamon and nutmeg notes in the babka.

3. Fresh Fruit Salad

A refreshing citrus or melon-based fruit salad balances the richness of the loaf. Add a hint of mint or a squeeze of lemon juice for brightness.

4. Vegan Cream Cheese Spread

Spread a thin layer of vegan cream cheese (plain or maple-flavored) on babka slices for a rich, tangy twist.

5. Maple-Glazed Tempeh or Vegan Bacon

For a savory-sweet brunch plate, serve slices of the babka alongside crispy tempeh strips or smoky vegan bacon.

6. Nut Butter Smoothie

Blend banana, almond butter, oat milk, and cinnamon for a protein-rich smoothie that enhances the babka’s warm spices.

7. Roasted Pears or Apples

Roast sliced pears or apples with cinnamon and a touch of maple syrup for a soft, sweet side that complements the jammy filling.

8. Iced Coffee or Cold Brew

Chilled coffee drinks provide a refreshing contrast to the warm, sweet bread. Add oat milk and a hint of vanilla for a creamy finish.

Recipe Tips

To get the best results from your vegan jam donut babka, a few pro tips can make a noticeable difference. These are especially useful if you’re new to baking with yeast or working with enriched dough.

Use bread flour for a chewier texture
While all-purpose flour works well, bread flour contains more protein, which helps develop stronger gluten. This results in a slightly chewier and more structured loaf, which pairs beautifully with a sticky jam filling.

Ensure your yeast is fresh and active
If your dough doesn’t rise, old or expired yeast is often the culprit. Use instant dry yeast for convenience, and always check the expiration date before starting.

Let the jam cool completely
Warm jam will melt into the dough and make it hard to shape. To speed up cooling, spread it in a shallow dish and place it in the fridge for 10 to 15 minutes.

Don’t rush the rise times
Each rise is essential for developing flavor and texture. Letting the dough rise too little will result in a dense loaf. Always proof in a warm, draft-free space.

Chill the dough before shaping if needed
If the dough becomes too soft after the first rise, refrigerate it for 30 minutes. This firms up the dough slightly and makes it much easier to roll and shape.

Customize with spices or add-ins
Feel free to enhance the flavor by adding cardamom, orange zest, or vanilla to the dough. You can also mix a bit of cinnamon sugar into the jam layer for a donut-like surprise.

---

Storage and Reheating Instructions

Proper storage helps maintain the soft texture and fresh flavor of your vegan babka. Here’s how to store and reheat it for the best experience.

Room Temperature

Store leftover babka in an airtight container or wrap it tightly in foil. Keep it at room temperature for up to 2 days. Avoid refrigerating if possible, as it can dry out the crumb.

Refrigeration

If you need to keep it longer, place it in the fridge for up to 5 days. Warm it slightly before serving to restore softness.

Freezing

For long-term storage, slice the cooled babka and wrap each piece individually in parchment paper. Place slices in a zip-top freezer bag. Freeze for up to 3 months.

Reheating

• Oven: Reheat slices at 160°C (320°F) for 5 to 8 minutes. This revives the texture and lightly crisps the edges.
• Microwave: Heat slices for 15 to 20 seconds. Avoid overheating, which can dry out the bread.

---

Frequently Asked Questions

Can I make this babka without a stand mixer?

Yes. The dough can be mixed and kneaded by hand. It may take a few extra minutes of kneading to reach the desired elasticity, but the results will be just as soft and fluffy.

Can I use another jam besides raspberry?

Absolutely. Strawberry, blueberry, or blackberry jam all work well. Just make sure the consistency is thick enough to stay in place during shaping and baking.

Can I refrigerate the dough overnight?

Yes. After shaping the babka and placing it in the loaf tin, you can refrigerate it overnight. Bring it to room temperature before baking the next day to ensure a proper rise.

Is this babka suitable for refined sugar-free diets?

With a few swaps, yes. Use coconut sugar in the dough and opt for a natural sweetener in the jam, like maple syrup. Skip the glaze or substitute it with a warm drizzle of agave or date syrup.

Why did my babka split open during baking?

This can happen if there’s too much filling or if the dough wasn’t rolled tightly enough. It’s still delicious, and a glaze or dusting of powdered sugar can help with presentation.

Can I make a gluten-free version?

This recipe is designed for wheat-based flours. A gluten-free version would require significant adjustments to the dough structure, so results may vary. Use a high-quality gluten-free bread flour blend with binders like psyllium husk for best results.

---

Conclusion

This vegan jam donut babka brings together everything you love about a sweet yeast bread and a classic jam-filled donut. With a fluffy texture, spiced dough, and sweet raspberry filling, it’s the perfect centerpiece for any weekend brunch, festive table, or afternoon treat. The recipe is forgiving and flexible, making it accessible to both new bakers and experienced plant-based cooks.

Whether you serve it warm with a hot drink, dress it up with glaze and fruit, or enjoy a slice toasted with vegan butter, this babka offers comfort and indulgence in every bite. It’s a bakery-style treat made right at home—entirely dairy-free, egg-free, and endlessly delicious.

Let this become your go-to sweet loaf for cozy weekends or celebratory mornings. The combination of homemade jam, tender dough, and a glossy finish is one that no one will forget.