Why Make This Recipe
Jam Donut Babka is a delightful hybrid dessert that combines two beloved treats: the soft, sweet bread of babka and the fruity filling of a jam donut. This recipe brings together a beautiful braid of dough and a generous layer of raspberry jam, making it a show-stopping treat for any occasion. Its enticing aroma while baking and scrumptious taste make it perfect for breakfast, snacking, or dessert.
How to Make Jam Donut Babka
Ingredients:
- 1 cup fresh or frozen raspberries
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- Squeeze of lemon juice (optional)
- 2 ¾ cups all-purpose flour
- â…” cup dairy-free milk, warm
- ½ cup vegan butter, room temperature
- 3 tbsp granulated sugar or coconut sugar
- 3 tsp instant dry yeast
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- ¼ cup granulated sugar (for glaze)
- 2 tbsp water (for glaze)
Directions:
- In a saucepan, combine raspberries, 3 tablespoons of sugar, cornstarch, lemon juice, and a splash of water. Boil for 5 minutes, then simmer for another 5–10 minutes until thickened. Let it cool completely.
- Line an 8-inch loaf tin with parchment paper.
- In a bowl or stand mixer, mix all dough ingredients until well 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 puffy.
- Preheat your oven to 340°F (170°C).
- Bake the babka for 30–40 minutes until golden brown. If it browns 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
This delicious babka can be enjoyed warm or at room temperature. Slice it into thick pieces and serve it as a breakfast treat with coffee or tea. You can also serve it as a dessert, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
How to Store Jam Donut Babka
To store leftover babka, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days. If you want to store it for longer, place it in the fridge for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it well before freezing!
Tips to Make Jam Donut Babka
- Ensure your ingredients are at room temperature for better results.
- If the dough is too sticky, sprinkle a little extra flour while kneading.
- Be patient while letting the dough rise; this is key to achieving a light and airy texture.
Variation
Feel free to experiment with different jams or fillings. Strawberry, blueberry, or even chocolate spread can make delicious alternatives to raspberry jam.
FAQs
Can I use regular milk instead of dairy-free milk?
Yes, you can use regular milk if you prefer. It will work just as well.
How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the mix contains xanthan gum for better structure.
What can I do if my babka doesn’t rise?
If your babka doesn’t rise, it might be due to inactive yeast or a cold environment. Make sure your yeast is fresh, and allow the dough to rise in a warmer spot.
Jam Donut Babka
Ingredients
Method
- In a saucepan, combine raspberries, 3 tablespoons of sugar, cornstarch, lemon juice, and a splash of water.
- Boil for 5 minutes, then simmer for another 5–10 minutes until thickened.
- Let it cool completely.
- Line an 8-inch loaf tin with parchment paper.
- In a bowl or stand mixer, mix all dough ingredients until well 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 and 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 puffy.
- Preheat your oven to 340°F (170°C).
- Bake the babka for 30–40 minutes until golden brown. If it browns too quickly, cover it loosely with foil.
- For the glaze, heat the sugar and water until dissolved and pour the warm glaze over the babka immediately after baking.