This Jam Donut Babka is everything you want in a homemade sweet bread: soft, pillowy dough spiced with cinnamon and nutmeg, twisted with thick raspberry jam, and baked until golden. I first tried babka at a little bakery downtown, and the way it pulled apart in sweet, jammy layers made me want to recreate it at home. This vegan version is surprisingly simple to make, with a homemade raspberry filling that tastes like summer in every bite.
If you love fruity, tender bakes, you might also enjoy this Easy Strawberry Danish Recipe or the cozy warmth of Best Eggnog Bread Pudding. And if you're after something a little different, try the buttery elegance of an Apple Brie Phyllo Galette.
Why You'll Love This Vegan Jam Donut Babka
This Jam Donut Babka is soft, fluffy, and tastes like it came from a bakery, but it's made entirely at home with simple ingredients. The homemade raspberry jam cooks up in minutes and fills the dough with bright, fruity flavor. The spiced dough, swirled and twisted, bakes into a loaf that pulls apart in tender, jammy spirals. It's a vegan dessert recipe that feels indulgent but isn't complicated. You don't need fancy equipment or special skills, just a little patience while the dough rises. It's perfect for weekend baking, and the smell alone is worth it.
Jump to:
- Why You'll Love This Vegan Jam Donut Babka
- Jam Donut Babka Ingredients
- How to Make Jam Donut Babka
- Substitutions and Variations
- Equipment For Jam Donut Babka
- Storage Tips For Jam Donut Babka
- Serving Suggestions
- Expert Tips
- Why Liam Declared This the "Best Breakfast Ever"
- FAQ
- Related
- Pairing
- Jam Donut Babka
Jam Donut Babka Ingredients
Here's what you'll need to make this Jam Donut Babka.
See Recipe Card Below This Post For ingtedient Quantites
Quick Raspberry Jam
Fresh or frozen raspberries : These break down into a thick, fruity filling. Frozen raspberries work just as well as fresh.
Granulated sugar : Sweetens the jam and helps it thicken. You can use liquid sweetener if you prefer.
Cornstarch : Thickens the jam so it stays inside the dough instead of leaking out during baking.
Lemon juice : Brightens the flavor and balances the sweetness.
Babka Dough
All-purpose flour : Forms the structure of the dough. Bread flour works too if you want a slightly chewier texture.
Dairy-free milk : Activates the yeast and keeps the dough soft. Almond, oat, or soy milk all work well.
Vegan butter : Adds richness and tenderness. Make sure it's softened so it mixes smoothly.
Granulated sugar : Feeds the yeast and adds a hint of sweetness. Coconut sugar works as a substitute.
Instant dry yeast : Makes the dough rise and gives it that light, airy texture.
Ground cinnamon : Adds warmth and a hint of spice that pairs beautifully with raspberry.
Ground nutmeg : Deepens the flavor and adds a cozy, aromatic note.
Salt : Balances the sweetness and strengthens the dough.
Babka Glaze (Optional)
Granulated sugar : Dissolves into a glossy glaze that brushes over the hot babka.
Water : Thins the sugar into a pourable glaze.
How to Make Jam Donut Babka
Follow these steps to make your vegan Jam Donut Babka.
Make the raspberry jam: In a small saucepan, combine raspberries, sugar, cornstarch, and a splash of water. Bring to a boil for 5 minutes, then reduce heat and simmer for 5 to 10 minutes until the mixture thickens and coats the back of a spoon. If you like it smooth, use a stick blender to puree it. Set aside to cool completely.
Prepare the dough: Line an 8-inch loaf tin with parchment paper. In a large bowl or stand mixer, combine all dough ingredients and mix until everything comes together into a shaggy dough.
Knead the dough: Knead for 5 to 10 minutes, either by hand or with a dough hook, until the dough is soft, stretchy, and no longer sticky. Add a little more flour if it's too wet, or a splash of milk if it feels dry.
Let it rise: Cover the bowl with a tea towel and place it somewhere warm. Let the dough rise for 1 to 2 hours, or until it's doubled in size and feels puffy.
Shape the babka: Roll the dough out on a floured surface into a rectangle about 10 x 8 inches. Spread the cooled raspberry jam evenly over the dough, leaving a 1-inch border around the edges. Roll the dough tightly from the long side into a log, then cut it in half lengthwise with a sharp knife. Twist the two halves together, keeping the cut sides facing up so the jam shows. Transfer the twisted dough into the prepared loaf tin, cover with a towel, and let it rise for another hour.
Bake the babka: Preheat your oven to 170°C (340°F). Bake for 30 to 40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts browning too fast, cover it loosely with foil and lower the oven temperature to 150°C (300°F).
Make the glaze (optional): While the babka bakes, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely. Once the babka comes out of the oven, brush or pour the glaze over the hot loaf. It'll soak in and give the babka a glossy, slightly sticky finish.
Serve: Let the babka cool slightly in the tin, then transfer it to a wire rack. Serve warm for the softest texture. Store leftovers in an airtight container for 1 to 2 days and reheat before serving.
Substitutions and Variations
Use a different jam: Strawberry, blueberry, or apricot jam all work beautifully in place of raspberry. You can even use store-bought jam if you're short on time, just make sure it's thick enough not to run.
Equipment For Jam Donut Babka
8-inch loaf tin: The right size for this recipe. Line it with parchment paper for easy removal.
Small saucepan: For cooking the raspberry jam and making the glaze.
Stand mixer or large bowl: A stand mixer makes kneading easier, but you can knead by hand if you prefer.
Dough hook (optional): Helpful if you're using a stand mixer.
Tea towel: To cover the dough while it rises.
Storage Tips For Jam Donut Babka
Room temperature: Store the babka in an airtight container for 1 to 2 days. It's best eaten within the first day or two while it's still soft.
Reheat before serving: Warm slices in the oven or microwave for a few seconds to bring back that fresh-baked texture.
Freeze for later: Wrap the cooled babka tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and reheat before serving.
Serving Suggestions
With coffee or tea: A slice of this cinnamon swirl jam babka is perfect alongside a hot cup of coffee or a mug of chai.
As breakfast: Serve it warm with a little extra vegan butter spread on top for a cozy morning treat.
With yogurt and fruit: Pair a slice with dairy-free yogurt and fresh berries for a light, fruity brunch.
Toasted: Day-old Jam Donut Babka tastes amazing toasted until crispy on the edges, then spread with a little jam or nut butter.
Expert Tips
Use warm milk: Warm dairy-free milk (not hot) helps activate the yeast faster and gives the dough a better rise.
Don't skip the cooling: Let the raspberry jam cool completely before spreading it on the dough. Hot jam will melt the butter in the dough and make it harder to shape.
Keep the cut sides up: When you twist the two halves together, keep the cut sides facing up so the jam swirls stay visible after baking.
Test the dough: If you're not sure if the dough has risen enough, gently press it with your finger. If the dough springs back slowly, it's ready.
Brush glaze while hot: Pour or brush the glaze on the babka as soon as it comes out of the oven. The heat helps the glaze soak in and gives the loaf a beautiful shine.
Why Liam Declared This the "Best Breakfast Ever"
I made this Jam Donut Babka on a Saturday morning, and Liam wandered into the kitchen before I'd even finished glazing it. He pressed his nose against the warm loaf tin and said, "Mom, it smells like the fair." I sliced off a piece while it was still hot, and he pulled it apart slowly, watching the jam stretch between the layers. "It's like a cinnamon roll and a jelly donut had a baby," he said, mouth full. Then he tried to sneak a second slice before I could plate the rest. I caught him mid-reach, and he just grinned. "You can't blame me. It's too good." He wasn't wrong.
FAQ
What is a jam filled donut called?
A Jam Donut Babka is often called a jelly donut or a Berliner, depending on where you are. In this Jam Donut Babka, we're using that same jammy, fruity filling but twisting it into a soft yeast bread instead of frying it.
What type of dessert is babka?
Babka is a sweet, twisted yeast bread that originated in Eastern Europe. It's traditionally filled with chocolate or cinnamon, but this version uses raspberry jam for a fruity, vegan dessert twist. It's somewhere between a bread and a pastry, soft and tender with layers of flavor.
What flavour jam is in a jam donut?
Classic Jam Donut Babka usually use raspberry or strawberry jam, though some use apricot or plum. This raspberry babka bread sticks with the traditional raspberry flavor, which is sweet, slightly tart, and pairs beautifully with the spiced dough.
What are jam donuts for Hanukkah?
Jam Donut Babka, or sufganiyot, are fried and filled with jelly, traditionally eaten during Hanukkah to celebrate the miracle of oil. While this jam donut babka isn't fried, it's inspired by that same fruity, sweet filling and makes a wonderful addition to holiday baking or any summer babka celebration.
Related
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Pairing
These are my favorite dishes to serve with Jam Donut Babka
Jam Donut Babka
Equipment
- 1 Loaf Tin 8-inch or longer works best. Line it with parchment paper for easy removal.
- 1 Small saucepan For cooking the raspberry jam and making the glaze.
- 1 Stand mixer or large bowl A stand mixer makes kneading easier, but you can knead by hand if you prefer.
- 1 Dough hook Helpful if you're using a stand mixer.
- 1 Tea towel To cover the dough while it rises.
Ingredients
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
Instructions
- Place all ingredients into a small saucepan with a splash of water. Boil for 5 minutes, then reduce to a simmer for 5-10 minutes until the raspberries have broken down and the mixture thickens. Remove from heat. For a smoother jam, use a stick blender to puree. Let it cool.
- Line an 8-inch loaf tin with parchment paper. Add all dough ingredients to a large bowl or stand mixer. Mix until the dough comes together.
- Knead the dough for 5-10 minutes. It should be soft, stretchy, and come away from the sides of the bowl. If the dough is too sticky, add a little more flour; if it's too dry, add a splash of milk.
- Place the dough in a bowl, cover with a tea towel, and leave it to rest in a warm place for at least 1 hour, or until it doubles in size.
- On a floured surface, roll the dough into a rectangle, about 10 x 8 inches (25 x 20 cm). Spread the cooled jam on top, leaving a small border.
- Starting from the long side, roll the dough into a log. Slice it in half lengthways to form two strips. Twist the strips together and transfer into the prepared loaf tin. Cover with a tea towel and let it rise for another 1 hour, or until puffy.
- Preheat the oven to 340°F (170°C). Bake the babka for 30-40 minutes, until golden brown and a skewer comes out clean. If it browns too quickly, reduce the heat to 300°F (150°C) and cover with foil.
- While the babka bakes, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves.
- Once the babka is out of the oven, immediately pour the warm glaze over it.
- This babka is best eaten fresh. If storing, keep in an airtight container for up to 2 days. Warm up before serving.
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