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Jam Donut Babka

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A soft and fluffy vegan jam donut babka swirled with cinnamon-spiced dough and vibrant raspberry jam, finished with a glossy sugar glaze for a nostalgic bakery-style treat.

Ingredients

1 cup (110 g) fresh or frozen raspberries

3 tbsp (40 g) granulated sugar

2 tbsp (14 g) cornstarch

Squeeze of lemon juice (optional)

2 ¾ cups (345 g) all-purpose flour

⅔ cup (170 g) dairy-free milk, warm

½ cup (115 g) vegan butter, room temperature

3 tbsp (45 g) granulated sugar or coconut sugar

3 tsp (10 g) instant dry yeast

½ tsp ground cinnamon

¼ tsp ground nutmeg

Pinch of salt

¼ cup (50 g) granulated sugar (for glaze)

2 tbsp (30 g) water (for glaze)

Instructions

  1. Place raspberries, sugar, cornstarch, lemon juice, and a splash of water into a saucepan. Boil for 5 minutes, then simmer 5–10 minutes until thickened. Cool completely.
  2. Line an 8-inch loaf tin with parchment paper.
  3. Add all dough ingredients to a bowl or stand mixer and mix until combined.
  4. Knead for 5–10 minutes until the dough is soft, elastic, and pulls away from the bowl.
  5. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
  6. Roll dough into a 10 x 8 inch (25 x 20 cm) rectangle on a floured surface.
  7. Spread cooled jam evenly over the dough, leaving a small border.
  8. Roll tightly into a log, slice lengthwise into two strips, and twist together.
  9. Place into the loaf tin, cover, and rise for another 1 hour until puffy.
  10. Preheat oven to 340°F (170°C).
  11. Bake for 30–40 minutes until golden, covering loosely with foil if needed.
  12. Heat glaze sugar and water until dissolved.
  13. Pour warm glaze over babka immediately after baking.

Notes

Ensure jam is fully cooled before spreading for clean swirls.

You can use store-bought jam if short on time.

Do not overheat the milk to avoid killing the yeast.

Babka freezes well when sliced and wrapped tightly.

Nutrition

Find it online: https://chocolatecoveredamy.com/jam-donut-babka/