A Delicious Twist on a Classic Sweet Bread
If you love sweet breads and nostalgic flavors, this vegan jam donut babka is the perfect treat. It combines the soft, fluffy texture of a traditional babka with the familiar taste of a raspberry jam-filled donut. Infused with cinnamon and nutmeg and finished with a glossy sugar glaze, it’s a show-stopping recipe that’s ideal for dessert, breakfast, or a special brunch.
The jam swirl adds vibrant color and fruity sweetness, while the dough is rich and buttery—even without eggs or dairy. Whether you’re baking for a holiday table or just craving something indulgent and homemade, this recipe is both satisfying and surprisingly simple to make.
Why You’ll Love This Recipe
- Completely dairy-free and egg-free, perfect for a plant-based diet.
- Combines the fluffy crumb of brioche with the nostalgic appeal of a jam donut.
- Easy to customize with different fruit jams or spices.
- Ideal for brunch, afternoon tea, or gifting.
- Can be prepped in advance and baked fresh the next day.
This vegan jam donut babka is more than just a treat—it’s a comforting, flavorful bread that makes any moment feel special.
Preparation Phase and Tools You’ll Need
Before diving into the recipe, make sure you have the right tools. The process is straightforward, but having a few essentials on hand will make it even smoother.
Tools and Equipment
- Stand mixer with dough hook or a large mixing bowl (for hand-kneading)
- Rolling pin
- Loaf tin (8-inch or longer)
- Parchment paper
- Sharp knife or bench scraper
- Small saucepan (for jam and glaze)
- Spatula or offset knife
Why These Tools Matter
Each tool plays a role in ensuring the final result looks and tastes great. A stand mixer speeds up kneading and develops gluten efficiently. A rolling pin helps shape the dough evenly, while the loaf tin gives the babka its iconic twisted form. Using parchment paper makes it easier to remove the bread from the pan after baking.
Preparation Tips Before You Begin
- Make sure your vegan butter is at room temperature for easy incorporation.
- If your dough feels sticky after mixing, chill it in the fridge for 30 minutes to make shaping easier.
- If your raspberry jam is thin or runny, simmer it on the stovetop until it thickens—this prevents leaking during baking.
- For best results, allow the dough to rise in a warm, draft-free space until doubled in size.
Ingredients List
For the Raspberry Jam (or substitute with 160g store-bought thick jam)
- 1 cup (110g) fresh or frozen raspberries
- 3 tablespoons (40g) granulated sugar or liquid sweetener, to taste
- 2 tablespoons (14g) cornstarch or corn flour
- Squeeze of lemon juice (optional)
For the Babka Dough
- 2½ to 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 (Skip if Using Store-Bought)
- Combine raspberries, sugar, cornstarch, and a splash of water in a saucepan.
- Bring to a boil, then simmer for 5–10 minutes until thickened.
- For a smoother consistency, blend with a stick blender. Set aside to cool.
2. Prepare the Dough
- In a stand mixer or large bowl, combine all dough ingredients.
- Knead for 5–10 minutes until the dough becomes smooth and elastic.
- Adjust the texture by adding more flour if sticky or a bit more milk if dry.
- Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Babka
- On a floured surface, roll out the dough into a 10×8 inch (25×20 cm) rectangle.
- Spread the jam evenly, leaving a 1-inch (2 cm) border.
- Roll the dough from the long side into a log.
- Slice the log lengthwise to expose the jam layers, then twist the two halves together.
- Place the twisted dough into a lined loaf tin. Let rise again for about 1 hour, or refrigerate overnight and bring to room temperature before baking.
4. Bake the Babka
- Preheat the oven to 170°C (340°F).
- Bake for 30–40 minutes until golden brown. If it starts to brown too quickly, cover loosely with foil and lower the temperature to 150°C (300°F).
5. Make the Glaze (Optional)
Pour over the babka while it’s still warm from the oven for a glossy finish.
Heat the sugar and water in a small saucepan until dissolved.
Serving Suggestions
Once your vegan jam donut babka is baked and glazed, let it cool slightly before serving. While it’s tempting to slice into it immediately, resting the loaf helps the crumb set and prevents jam from oozing out.
Here are a few delicious serving ideas:
- Serve slightly warm for a soft texture and gooey jam interior.
- Toast individual slices and top with vegan butter, nut butter, or more jam.
- Pair with a warm drink like a chai latte or dark roast coffee.
- Use it as a base for a sweet breakfast platter alongside fruit and non-dairy yogurt.
- Slice thickly and use for French toast for a decadent brunch option.
If you’re entertaining, present the babka on a wooden board with seasonal fruit, spreads, and herbal tea. It’s an instant centerpiece that tastes as good as it looks.
Common Mistakes to Avoid
Even though this recipe is approachable, a few common issues can affect the final result. Here’s how to avoid them and ensure your vegan jam donut babka turns out beautifully every time.
1. Using Jam That’s Too Thin
Thin or watery jam will seep out during shaping and baking. Either reduce the jam on the stove before using or choose a thick, pectin-rich jam. You want it spreadable but not runny.
2. Under-Kneading the Dough
Proper kneading is essential for structure. Aim for 5–10 minutes until the dough is elastic and smooth. If kneading by hand, this may take slightly longer.
3. Not Letting the Dough Rise Fully
A well-risen dough will produce a lighter texture. Don’t rush the process—let it double in size during the first rise, and allow it to puff up again after shaping.
4. Overstuffing the Dough with Jam
It’s tempting to add extra filling, but too much jam will make it harder to shape and can cause the loaf to leak or tear. Stick to the recommended amount.
5. Baking at the Wrong Temperature
Make sure your oven is properly preheated. If the loaf browns too quickly, cover it with foil and reduce the temperature slightly to finish baking evenly.
Side Dish Recommendations
Pairing your vegan jam donut babka with the right side dishes can elevate the entire experience. Whether you’re serving brunch, a mid-morning snack, or a dessert platter, these sides complement the flavors of the babka without overpowering them.
1. Fresh Fruit Salad with Mint
The tartness of citrus, berries, and pomegranate seeds cuts through the sweetness of the babka. Add fresh mint for a refreshing touch.
2. Vegan Cream Cheese with Maple Drizzle
Spread a dollop of plant-based cream cheese on a slice of babka and drizzle with maple syrup. The tangy-sweet combo enhances the jam and spices.
3. Coconut Yogurt Parfait
Layer coconut yogurt with granola and fresh berries. Serve alongside babka for a satisfying breakfast or light dessert.
4. Spiced Apple Compote
Gently cook apples with cinnamon and a splash of lemon juice. This warm side dish complements the cinnamon and nutmeg in the babka dough.
5. Vegan Hot Chocolate
A rich, creamy hot chocolate made with oat or almond milk is a cozy pairing, especially during the colder months.
6. Roasted Nuts
Serve lightly salted or maple-glazed nuts to balance the sweet bread with a crunchy, savory contrast.
7. Tofu Scramble
Add some protein to your brunch by serving a tofu scramble with the babka. The savory flavor balances the sweetness of the bread.
8. Avocado Toast with Chili Flakes
If you enjoy sweet and savory combinations, avocado toast is a bold pairing. A sprinkle of sea salt and chili flakes adds a little heat.
These side options range from light and fruity to rich and satisfying, making it easy to tailor your spread to any occasion.
Recipe Tips for Best Results
Even experienced bakers can benefit from a few extra tips. These suggestions can make the difference between a good babka and an exceptional one.
Use High-Quality Jam
For the most vibrant flavor, choose a jam with a high fruit content. Avoid overly sweet or gelatin-heavy versions. If making your own, reduce it just enough to keep it spreadable but thick.
Chill the Dough if Too Soft
If your dough feels sticky or difficult to work with, refrigerate it for 30 minutes before rolling and shaping. This makes it easier to achieve a clean swirl.
Flour Your Surface Generously
When rolling out the dough, use plenty of flour on your work surface to prevent sticking. This will help you shape and twist the loaf more easily.
Don’t Rush the Cooling Process
Let the babka cool for at least 20 to 30 minutes before slicing. This helps the jam set slightly and allows for cleaner cuts without tearing the bread.
Try Different Variations
This recipe is a great base for experimenting. Add citrus zest, swap the jam flavor, or sprinkle chopped nuts over the filling for added texture.
Storage and Reheating Instructions
Proper storage will help preserve the flavor and texture of your vegan jam donut babka for several days.
Room Temperature
Store the cooled babka in an airtight container or wrap it tightly in foil. Keep it at room temperature for up to 3 days. Avoid refrigeration unless necessary, as it may dry out the bread.
Refrigeration
If you need to store it longer, refrigerate in a sealed container for up to 5 days. To maintain its softness, reheat individual slices before serving.
Freezing
For longer storage, slice the babka and place pieces between layers of parchment. Store in a freezer-safe bag for up to 2 months. To serve, thaw at room temperature and warm briefly in the oven or toaster.
Reheating
To reheat a slice, toast it lightly or warm it in the oven at 160°C (320°F) for 5–10 minutes. Avoid microwaving as it can affect the texture and make the glaze sticky.
Frequently Asked Questions
Can I use store-bought jam?
Yes. Use about 160g of thick jam. If the jam is too runny, reduce it on the stove before spreading it over the dough. Thick jam is essential to prevent leaks during baking.
Can I make this gluten-free?
You can. Use a high-quality gluten-free flour blend designed for yeasted bread. Keep in mind that the texture may vary slightly, and you may need to add a binding agent such as psyllium husk or ground flaxseed.
Do I need a stand mixer to make the dough?
No. You can knead the dough by hand. It will take a few extra minutes, but the end result will be just as good. Look for a smooth, elastic texture to know it’s ready.
What can I use instead of vegan butter?
You can substitute with refined coconut oil or a soft, plant-based margarine. Avoid oils that are too runny or have a strong flavor unless you want that flavor in the bread.
Can I make the dough ahead of time?
Yes. After the first rise, shape the dough, place it in the loaf tin, and refrigerate it overnight. Let it come back to room temperature and rise slightly before baking the next day.
Is this babka suitable for freezing?
Absolutely. Slice and freeze the babka in portions so you can enjoy it anytime. Warm slices in the oven for the best texture.
Conclusion
This vegan jam donut babka is more than just a dessert—it’s a celebration of flavor and texture, wrapped in a gorgeous swirl of fruit and spice. Whether you’re sharing it at brunch, serving it at a special occasion, or simply enjoying a cozy slice with tea, this recipe delivers every time.
With its soft crumb, sweet jam layers, and crisp sugar glaze, it strikes a perfect balance between nostalgic comfort and modern plant-based baking. Keep this recipe in your collection—it’s one you’ll come back to again and again.
Jam Donut Babka (Vegan)
Ingredients
For the Raspberry Jam (or substitute with 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)
For the 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 store-bought):
- In a small saucepan, combine raspberries, sugar, cornstarch, and a splash of water. Bring to a boil, then simmer for 5–10 minutes until thickened. For a smoother texture, puree with a stick blender. 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 dough hook, combine all dough ingredients. Knead for 5–10 minutes until smooth and elastic.
- Adjust with more flour if sticky or more milk if dry.
- Cover with a tea towel and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Babka:
- On a floured surface, roll the dough into a 10×8 inch (25×20 cm) rectangle.
- Spread jam evenly, leaving a 1-inch (2 cm) border.
- Roll up from the long side to form a log. Slice the log lengthwise to expose jam swirls, then twist the two halves together.
- Place in prepared loaf tin. Cover and let rise for at least 1 hour, or until puffy. (Optional: refrigerate overnight, then bring to room temp before baking.)
Bake:
- Preheat oven to 170°C (340°F).
- Bake for 30–40 minutes until golden brown and a skewer inserted comes out clean.
- If browning too fast, cover loosely with foil and reduce heat to 150°C (300°F).
Make the Glaze (Optional):
- In a small saucepan, heat sugar and water until sugar dissolves.
- Pour glaze over babka while still warm from the oven.
Leave a Comment