Why make this recipe
Jam Donut Babka is a delightful treat that combines the soft, rich texture of babka with the sweet and fruity flavor of raspberry jam. This recipe allows you to enjoy a classic dessert in a new and exciting way. Perfect for breakfast, snacks, or dessert, it’s sure to impress your friends and family. Plus, it’s vegan-friendly, making it accessible for everyone!
How to make Jam Donut Babka
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)
Directions:
- Place raspberries, 3 tablespoons of sugar, cornstarch, lemon juice, and a splash of water into a saucepan. Boil for 5 minutes, then simmer for another 5–10 minutes until thickened. Allow to cool completely.
- Line an 8-inch loaf tin with parchment paper.
- In a bowl or stand mixer, combine all dough ingredients. Mix until everything is combined.
- Knead the dough for 5–10 minutes until it is soft, elastic, and pulls away from the bowl.
- Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Roll the dough out into a rectangle measuring 10 x 8 inches (25 x 20 cm) on a floured surface.
- Spread the cooled raspberry jam evenly over the rolled-out dough, leaving a small border around the edges.
- Roll the dough tightly into a log. Slice it lengthwise into two strips and twist them together.
- Place the twisted dough into the lined loaf tin, cover it, and let it rise for another hour until it becomes puffy.
- Preheat your oven to 340°F (170°C).
- Bake the babka for 30–40 minutes until it is golden brown. If it is browning too quickly, cover it loosely with foil.
- For the glaze, heat the sugar and water until dissolved. Pour the warm glaze over the babka immediately after baking.
How to serve Jam Donut Babka
Jam Donut Babka tastes great slightly warm or at room temperature. You can slice it and serve it plain, or dust some powdered sugar on top for extra sweetness. It’s perfect with a cup of tea or coffee for a nice afternoon snack!
How to store Jam Donut Babka
To store your Jam Donut Babka, keep it in an airtight container at room temperature for 2 to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week. To reheat, just pop slices in the oven or microwave for a few seconds until warm.
Tips to make Jam Donut Babka
- Make sure your vegan butter is soft to help create a smooth dough.
- If using frozen raspberries, make sure to let them thaw before making the jam.
- Pay attention to the rising times; a warm environment will help your dough rise better.
- You can experiment with different flavors of jam, such as strawberry or blueberry!
Variations
You can change the jam filling to any fruit jam you prefer. Also, adding a sprinkle of cinnamon sugar on top before baking can give it a nice crunch and extra flavor!
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you don’t need a vegan option.
2. Is it necessary to knead the dough?
Yes, kneading helps develop the gluten, which makes the babka light and fluffy.
3. Can I freeze the Jam Donut Babka?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and place it in an airtight container. Thaw it overnight in the fridge before serving.
Jam Donut Babka
Ingredients
Method
- Place raspberries, 3 tablespoons of sugar, cornstarch, lemon juice, and a splash of water into a saucepan.
- Boil for 5 minutes, then simmer for another 5–10 minutes until thickened.
- Allow to cool completely.
- Line an 8-inch loaf tin with parchment paper.
- In a bowl or stand mixer, combine all dough ingredients. Mix until everything is combined.
- Knead the dough for 5–10 minutes until it is soft, elastic, and pulls away from the bowl.
- Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Roll the dough out into a rectangle measuring 10 x 8 inches (25 x 20 cm) on a floured surface.
- Spread the cooled raspberry jam evenly over the rolled-out dough, leaving a small border around the edges.
- Roll the dough tightly into a log.
- Slice it lengthwise into two strips and twist them together.
- Place the twisted dough into the lined loaf tin, cover it, and let it rise for another hour until it becomes puffy.
- Preheat your oven to 340°F (170°C).
- Bake the babka for 30–40 minutes until it is golden brown. If it is browning too quickly, cover it loosely with foil.
- For the glaze, heat the sugar and water until dissolved.
- Pour the warm glaze over the babka immediately after baking.