Jam Donut Babka

Vegan Jam Donut Babka is a delightful twist on the classic babka, intertwining layers of fluffy dough with pockets of sweet, fruit-filled jam reminiscent of a delectable donut. The tender pastry, crafted without dairy or eggs, showcases the playful combination of cinnamon-infused layers and bursts of fruity goodness. This cruelty-free creation not only reimagines the traditional babka but also offers a scrumptious homage to the beloved flavors of a jam-filled donut in every slice.

Ingredients:

1. Raspberry Jam:
2. 1/2 cup raspberries
3. 3 tbsp organic sugar or sweetener
4. 2 tbsp corn starch
5. Squeeze of lemon juice (optional)
   
   
   

Babka:

1. 2 1/2 cups plain flour, plus more for dusting
2. 1/2 cup plant-based milk, warm
3. 1/2 cup vegan butter, room temperature
4. 3 tbsp organic sugar
5. 1 tablespoon instant dried yeast
6. 1/2 teaspoon cinnamon
7. 1/4 teaspoon nutmeg
8. Pinch of salt
   
   
   

Babka glaze (optional)

• 1/4 cup organic sugar + 2 tbsp water (or liquid sweetener.
  
  
  

Instructions:

• Jam: Add all ingredients to a saucepan with a dash of water and boil for 5 minutes. Simmer for 5-10 minutes until the mixture has thickened. Set aside.
• Babka: Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes until it is stretchy and comes away from the side of the bowl. If it sticks add more flour and knead again. Cover and leave it in a warm place for at least 1 hour or it doubles in size.
• Roll out the dough onto a floured surface into a rectangle shape. Spread the cooled jam on top.
• Starting from the long side of the dough, roll it into a log.
• Use a sharp knife to cut the log in half length ways creating two long ‘strips’ of pastry. Carefully twirl the two strips together.
• Lift the dough into a 10x20cm tin. Set aside to rise.
• Preheat the oven to 170°C.
• Bake for 30-40 minutes til the outside is golden brown and a skewer can be inserted and there is no wet dough on it. If the outside is browning, turn down the oven and cover the babka with an oven-safe plate. Set aside to cool.
• Sugar glaze: Dissolve the ingredients in a saucepan over medium heat. While the babka is still hot, drizzle the glaze on top.
• The babka is best eaten the day it is baked. Alternatively, store in an airtight container at room temperature for 1-2 days.