Heavenly Vegan Jam Donut Babka Recipe for Sweet Tooths

Crafting a decadent jam donut babka with vegan ingredients opens up a world of delightful surprises.

Sweet swirls of dough dance with vibrant fruit preserves in this playful pastry.

Soft, pillowy layers promise pure comfort in every bite.

Rich marbled patterns hint at the magic waiting inside each slice.

Baking this treat feels like creating an edible work of art.

Fragrant aromas will drift through your kitchen, tempting everyone nearby.

Go ahead and treat yourself to this delectable fusion of classic donut charm and traditional babka elegance.

Good Pairings With Jam Donut Babka (Vegan)

• Pair with Complementary Raspberry Flavors: Serve alongside a chilled raspberry-mint tea or a light raspberry smoothie that echoes the jam's fruity essence and enhances the babka's sweet profile.
• Breakfast Companion Suggestion: Match with a creamy vegan coconut yogurt topped with fresh raspberries and toasted almond slivers, creating a balanced and textural morning experience.
• Dessert Wine Harmony: Select a crisp rosé wine or a sweet moscato that complements the babka's delicate sweetness and cuts through its rich, jammy texture without overpowering the subtle flavors.
• Afternoon Tea Perfection: Accompany with a delicate Earl Grey tea that provides a subtle bergamot contrast to the raspberry's brightness, elevating the overall tasting experience.

How To Store Jam Donut Babka (Vegan) Correctly

• Store the babka in an airtight container for up to 4 days. Wrap tightly in plastic wrap or place in a sealed container to prevent drying out.
• Slice the babka, wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for maximum freshness.
• Warm slices at 150°C (300°F) for 5-7 minutes. Cover with foil to prevent excessive browning and maintain moisture.
• Heat individual slices for 15-20 seconds on medium power. Be careful not to overheat, which can make the bread tough and dry.

FAQs For Jam Donut Babka (Vegan)

• What makes this babka different from traditional babka?

This vegan version uses plant-based ingredients while maintaining the classic swirled bread texture and jam-filled interior, offering a delicious alternative for those avoiding animal products.

• Can I use a different type of jam?

Absolutely! While raspberry works wonderfully, you can substitute with strawberry, blueberry, or any fruit jam you prefer. Just ensure the jam is relatively thick to prevent excessive leaking during baking.

• Is this recipe suitable for beginner bakers?

Yes, though it requires some patience with rising times. The steps are straightforward, and the technique of twisting and layering is simple to learn, making it achievable for home bakers with basic skills.

Why Jam Donut Babka (Vegan) Is A Must-Try

• Craft a Delightful Vegan Treat: Dive into a plant-based dessert that proves vegan baking can be incredibly delicious and satisfying.
• Master an Impressive Baking Technique: Learn the art of creating a stunning twisted bread with a beautiful jam-filled interior that looks professionally made.
• Customize with Endless Flavor Options: Swap raspberry jam for your favorite fruit preserve to personalize this show-stopping babka and make it uniquely yours.
• Beginner-Friendly Baking Adventure: Follow simple step-by-step instructions that guide you through the process, making this complex-looking bread accessible to bakers of all skill levels.

What You’ll Need For Jam Donut Babka (Vegan)

• Flour: A key ingredient that provides structure and texture to the babka.
• Yeast: Helps the dough rise and creates a light, airy texture.
• Plant-Based Milk, Water: Provides moisture and helps activate the yeast.
• Sugar: Adds sweetness and helps with yeast activation.
• Salt: Enhances overall flavor of the dough.

• Raspberries: Creates a vibrant and tangy jam filling for the babka.
• Cornstarch: Helps thicken the raspberry jam.
• Lemon Juice: Adds brightness and helps balance the sweetness of the jam.

• Sugar, Water: Creates a shiny glaze to coat the warm babka.

How To Prepare Jam Donut Babka (Vegan)

Step 1: Prepare Jammy Filling

Create a luscious raspberry jam by combining raspberries, sugar, cornstarch, and a splash of water in a small saucepan. Optional lemon juice adds brightness. Bring the mixture to a boil, then simmer for 5-10 minutes until it thickens beautifully. For a silky smooth texture, use a stick blender to puree. Allow the jam to cool completely.

Step 2: Set Up Baking Station

Line an 8-inch loaf tin with parchment paper, creating a cozy home for your babka.

Step 3: Mix Magical Dough

In a large mixing bowl or stand mixer with a dough hook, blend all dough ingredients. Knead for 5-10 minutes until the dough transforms into a soft, elastic wonder.

Step 4: Perfect Dough Consistency

Adjust the dough’s texture as needed. Sprinkle extra flour if it’s too sticky, or add a splash of milk if it feels dry.

Step 5: First Rise

Cover the dough with a tea towel and let it rest in a warm spot for 1 hour, watching it double in size like a delicious magic trick.

Step 6: Roll Out the Canvas

Lightly dust a surface with flour. Roll the dough into a 10×8 inch rectangular masterpiece.

Step 7: Spread the Sweet Layer

Generously spread the cooled raspberry jam across the dough, leaving a small border around the edges.

Step 8: Create the Swirl

Roll the dough into a long log from the lengthy side. Carefully slice the log in half lengthwise.

Step 9: Twist and Shape

Intertwine the two halves, keeping the cut sides facing outward, creating a beautiful braided pattern.

Step 10: Second Rise

Transfer the twisted dough to the prepared loaf tin. Cover and let it rise for at least 1 hour until puffy and increased by about 20%. Pro tip: You can refrigerate overnight if desired.

Step 11: Prepare the Oven

Preheat the oven to 170°C (340°F), creating the perfect baking environment.

Step 12: Bake to Golden Perfection

Bake for 30-40 minutes until the babka turns a gorgeous golden color. Insert a skewer to check for doneness.

Step 13: Prevent Over-Browning

If the top browns too quickly, loosely cover with foil and reduce heat to 150°C (300°F).

Step 14: Create Glossy Finish

In a small saucepan, heat sugar and water over medium heat until the sugar completely dissolves.

Step 15: Final Glaze

Pour the sugar syrup over the warm babka immediately after removing from the oven, creating a tantalizing, shiny finish that will make mouths water.

Top Tips For Jam Donut Babka (Vegan)

• Prevent Sticky Dough: Add flour gradually while kneading to achieve the perfect soft, elastic consistency without becoming too dry.
• Maximize Jam Flavor: Use fresh raspberries and balance sweetness with a touch of lemon juice for a vibrant, bright filling.
• Control Baking Temperature: Cover with foil if top browns too quickly, ensuring even golden color and preventing burning.
• Create Smooth Filling: Puree raspberry jam with a stick blender for a silky, uniform texture that spreads easily across the dough.
• Boost Rise and Texture: Let dough rise in a warm spot and allow sufficient proofing time to develop light, airy babka structure.

Tasty Variations Of Jam Donut Babka (Vegan)

• Gluten-Free Jam Donut Babka: Replace wheat flour with a blend of gluten-free flour mix, almond flour, and xanthan gum for a celiac-friendly version.
• Chocolate Raspberry Variation: Swap raspberry jam with dark chocolate spread and add cocoa powder to the dough for a rich, decadent flavor profile.
• Low-Sugar Berry Babka: Use sugar-free raspberry chia jam and monk fruit sweetener to create a diabetic-friendly, lower-calorie alternative.
• Tropical Fruit Fusion: Replace raspberry jam with mango or passion fruit preserves, adding a zesty and exotic twist to the classic babka recipe.

Jam Donut Babka (Vegan) Recipe

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4.9 from 31 reviews

• Total Time: 2 hours 45 minutes – 2 hours 55 minutes
• Yield: 8 1x

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Description

A plant-based twist on two beloved treats, this vegan jam donut babka features fluffy, swirled dough filled with fruity jam and topped with a sugary finish.

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Ingredients

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Main Ingredients:

• 315–375 grams / 2½–3 cups all-purpose flour or bread flour
• 165 milliliters / ⅔ cup warm dairy-free milk
• 112 grams / ½ cup vegan butter (room temperature)
• 10 grams / 3 teaspoons instant dry yeast

Jam Filling:

• 110 grams / 1 cup fresh or frozen raspberries
• 40 grams / 3 tablespoons granulated sugar or liquid sweetener
• 14 grams / 2 tablespoons cornstarch or corn flour
• 5 milliliters / squeeze of lemon juice (optional, to taste)

Flavoring and Coating:

• 40 grams / 3 tablespoons granulated sugar or coconut sugar
• 0.5 gram / pinch of salt
• 1.3 grams / ½ teaspoon ground cinnamon
• 0.5 gram / ¼ teaspoon ground nutmeg
• 50 grams / ¼ cup granulated sugar
• 30 grams / 2 tablespoons water

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Instructions

1. Combine raspberries, sugar, cornstarch, and a splash of water in a saucepan. Add lemon juice if desired and cook over medium heat until bubbling, then reduce to simmer for 5–10 minutes until thick. Blend for a smooth finish if preferred, then cool completely.
2. Line a loaf pan (20 cm / 8 inches or larger) with parchment paper and set aside.
3. In a large bowl or stand mixer with a dough hook, mix flour, dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Knead for 7–10 minutes until smooth and stretchy.
4. Adjust consistency by adding more flour if sticky or a splash of milk if dry.
5. Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour until doubled.
6. Dust your work surface lightly with flour and roll the dough into a 25×20 cm (10×8 inch) rectangle.
7. Spread the cooled raspberry jam over the dough, leaving a 2 cm (1 inch) edge bare on all sides.
8. Roll the dough tightly into a log from the long edge, then use a sharp knife to slice it lengthwise down the center.
9. Twist the two cut halves together with the exposed layers facing upward.
10. Place the twisted dough into the prepared pan. Cover and let rise for 1 hour until puffed and increased by about 20%.
11. Set oven temperature to 170°C (340°F).
12. Bake for 30 to 40 minutes, or until golden and a skewer inserted into the middle comes out clean.
13. If browning too fast, cover loosely with foil and lower oven temperature to 150°C (300°F).
14. Heat sugar and water in a small saucepan over medium heat until the sugar dissolves fully.
15. While the babka is still warm, brush or pour the syrup over the top for a glossy finish.

Notes

• Don’t overload with jam—leave borders to help seal the dough when rolling.
• Use warm milk (not hot) to activate the yeast effectively.
• If using active dry yeast instead of instant, proof it first in warm milk with a pinch of sugar.
• Cold rising overnight enhances flavor and structure—cover well if chilling.

• Prep Time: 2 hours 15 minutes
• Cook Time: 30–40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 8
• Calories: 232 kcal
• Sugar: 15 g
• Sodium: 112 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg