I enjoy this recipe because it’s incredibly soft, lightly spiced, and filled with vibrant raspberry flavor. I like that it’s completely vegan without sacrificing richness or texture. I also appreciate how impressive it looks despite being very approachable to make at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Quick Raspberry Jam:
1 cup 110g fresh or frozen raspberries use fresh or frozen berries, whichever is available 3 tablespoons 40g granulated sugar or liquid sweetener to taste 2 tablespoons 14g cornstarch helps thicken the jam Squeeze of lemon juice optional, adds a bit of tartness
Babka Dough:
2 ¾ cups 345g all-purpose flour or bread flour for a chewier texture ⅔ cup 170g dairy-free milk warm make sure the milk isn’t too hot just warm to the touch ½ cup 115g vegan butter room temperature ensure the butter is soft not melted 3 tablespoons 45g granulated sugar or coconut sugar 3 teaspoons 10g instant dry yeast this type of yeast doesn’t need activation ½ teaspoon ground cinnamon adds warmth to the dough ¼ teaspoon ground nutmeg adds a touch of spice Pinch of salt to balance the sweetness
Babka Glaze (optional):
¼ cup 50g granulated sugar adds a glossy finish 2 tablespoons 30g water to dissolve the sugar for the glaze
Directions
I start by placing all the jam ingredients into a small saucepan with a splash of water. I boil the mixture for 5 minutes, then reduce it to a simmer for 5–10 minutes until the raspberries break down and the jam thickens. I remove it from the heat and let it cool, blending it if I want a smoother texture.
I line an 8-inch loaf tin with parchment paper. I add all the dough ingredients to a large bowl or stand mixer and mix until the dough comes together. I knead the dough for 5–10 minutes until it becomes soft, stretchy, and pulls away from the sides of the bowl. If needed, I adjust with a little flour or milk.
I place the dough in a bowl, cover it with a tea towel, and let it rest in a warm spot for at least 1 hour until doubled in size. On a floured surface, I roll the dough into a rectangle about 10 x 8 inches (25 x 20 cm). I spread the cooled jam evenly over the surface, leaving a small border.
Starting from the long side, I roll the dough into a log and slice it lengthways into two strips. I twist the strips together and place them into the prepared loaf tin. I cover it again and let it rise for another hour until puffy.
I preheat the oven to 340°F (170°C) and bake the babka for 30–40 minutes until golden brown. If it browns too quickly, I lower the heat and loosely cover it with foil. While it bakes, I heat the sugar and water for the glaze until dissolved. As soon as the babka comes out of the oven, I pour the warm glaze over the top.
Servings and Timing
I get 12 slices from this babka. Prep time is about 30 minutes. Resting time is approximately 2 hours. Bake time is 40 minutes. Total time comes out to around 1 hour and 12 minutes of active and baking time.
Variations I sometimes swap raspberry jam for strawberry or mixed berry jam. I like adding extra cinnamon or a touch of cardamom to the dough for deeper spice. When I want more texture, I sprinkle coconut sugar over the jam before rolling the dough.
Storage/Reheating
I store leftover babka in an airtight container at room temperature for up to 2 days. When reheating, I warm slices gently in the oven or toaster to bring back the soft texture and fresh-baked aroma.
FAQs
Can I make this babka ahead of time?
I usually bake it fresh, but I sometimes prepare the dough and refrigerate it overnight before shaping.
Is this babka completely vegan?
I make it fully vegan by using dairy-free milk and vegan butter.
Can I use store-bought jam?
I do when I’m short on time, but I prefer the homemade raspberry jam for flavor and thickness.
Why is my dough sticky?
I notice this can happen if the butter is too soft, so I add flour gradually while kneading.
How do I get clean swirls?
I make sure the jam is fully cooled before spreading to keep the layers defined.
Can I freeze babka?
I freeze it sliced and wrapped tightly, then thaw and reheat when needed.
What size loaf tin works best?
I use an 8-inch loaf tin or slightly longer for even baking.
Can I reduce the sugar?
I sometimes slightly reduce it, but I keep enough for structure and flavor.
Why pour glaze while hot?
I find it helps the babka absorb the glaze and creates a glossy finish.
Is this babka sweet or lightly sweet?
I consider it moderately sweet, similar to a jam-filled donut.
Conclusion
I keep coming back to this jam donut babka because it’s soft, fragrant, and filled with comforting flavor. I love how it turns simple ingredients into a stunning loaf that feels special every time I bake it.
