Jam Donut Babka (Vegan)
This vegan Jam Donut Babka is a delightful twist on traditional babka, blending the fluffy texture of sweet bread with the nostalgic flavors of a jam-filled donut. Laced with raspberry jam and lightly spiced with cinnamon and nutmeg, it’s finished with a simple sugar glaze for that classic donut shine. Best enjoyed warm, fresh from the oven!
Servings: 10
Calories: 268kcal
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 10x8 inch (25x20 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.
Notes
If your jam is thin, simmer it to thicken before using.
For easier shaping, refrigerate soft dough for 30 minutes.
You can swap the sugar glaze with 50 mL of warmed liquid sweetener and drizzle it over the baked babka.