Jam Donut Babka

5 from 1 vote

Soft, cinnamon-spiced Jam Donut Babka with a sweet raspberry jam filling, perfect for any occasion.

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Prep Time 30

Cook Time 40

Resting Time 2

Total Time 1 12

Servings: 12

Course: Breakfast, Dessert

Cuisine: American, Vegan

Calories: 280

Ingredients Equipment Method Nutrition Notes

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

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.

Method

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.

Nutrition

Serving: 130gCalories: 280kcalCarbohydrates: 49gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 100mgPotassium: 70mgFiber: 2gSugar: 15gVitamin A: 450IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

This sweet babka combines a delightful raspberry jam filling with soft, cinnamon-spiced dough that will warm your kitchen with its fragrance. Best enjoyed fresh or lightly toasted the next day.

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