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.
Ingredients
Scale
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
Instructions
- 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.
- Line a loaf pan (20 cm / 8 inches or larger) with parchment paper and set aside.
- 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.
- Adjust consistency by adding more flour if sticky or a splash of milk if dry.
- Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour until doubled.
- Dust your work surface lightly with flour and roll the dough into a 25×20 cm (10×8 inch) rectangle.
- Spread the cooled raspberry jam over the dough, leaving a 2 cm (1 inch) edge bare on all sides.
- Roll the dough tightly into a log from the long edge, then use a sharp knife to slice it lengthwise down the center.
- Twist the two cut halves together with the exposed layers facing upward.
- Place the twisted dough into the prepared pan. Cover and let rise for 1 hour until puffed and increased by about 20%.
- Set oven temperature to 170°C (340°F).
- Bake for 30 to 40 minutes, or until golden and a skewer inserted into the middle comes out clean.
- If browning too fast, cover loosely with foil and lower oven temperature to 150°C (300°F).
- Heat sugar and water in a small saucepan over medium heat until the sugar dissolves fully.
- 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