Jam Donut Babka (Vegan)
This vegan Jam Donut Babka is irresistibly soft and fluffy, swirled with thick raspberry jam and lightly spiced with cinnamon and nutmeg. Inspired by the flavor of a jam-filled donut, it’s finished with a simple sugar glaze that adds a subtle crunch and shine. Delicious served warm, it’s a cozy and indulgent twist on a classic babka.
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
- 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 raspberries, sugar, cornstarch, and a splash of water. Add lemon juice if using. Bring to a boil, then simmer for 5–10 minutes until thickened. For a smooth texture, puree with a stick blender. Let cool completely.
Prepare the Dough:
- Line a loaf tin (8-inch/20 cm or larger) with parchment paper.
- In a large mixing bowl or stand mixer fitted with a dough hook, combine all dough ingredients. Knead for 5–10 minutes until soft and elastic.
- Adjust texture by adding more flour if sticky or a splash of milk if too dry.
- Cover with a tea towel and let 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.
- Spread cooled jam over the surface, leaving a 1-inch (2 cm) border.
- Roll into a log from the long side, then slice the log in half lengthwise.
- Twist the two halves together, keeping the cut sides facing out.
- Transfer to the prepared loaf tin. Cover and let rise for at least 1 hour, or until puffy and risen by about 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 and a skewer inserted comes out clean.
- If the top browns too quickly, loosely cover with foil and reduce heat to 150°C (300°F).
Make the Glaze (Optional):
- In a small saucepan, heat sugar and water over medium heat until sugar dissolves.
- Pour over the warm babka right after it comes out of the oven for a shiny finish.
Notes
If using store-bought jam, ensure it’s thick—otherwise simmer briefly to reduce.
If the dough is too soft to twist, refrigerate for 30 minutes before shaping.
For a refined sugar-free option, substitute the glaze with 50 mL warm liquid sweetener.