Vegan Jam Donut Babka
Ingredients
Quick jam
- 1 1/4 cup raspberries
- 1/2 cup organic cane sugar
- 3 tbsp corn flour/starch
- Squeeze of lemon
Babka
- 2 1/2 cups plain flour, plus more for dusting
- 3/4 cup warm plant-based milk
- 3/4 cup melted vegan butter
- 1/2 cup organic cane sugar
- 1 tablespoon fast-acting yeast
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- Pinch of salt
Glaze
- 1 cup organic powdered sugar, to taste
- 2 tablespoons water
Preparation
Add all the jam ingredients to a saucepan with a dash of water and bring to a boil for 5 minutes. Reduce to a simmer until the raspberries have broken down. Remove from the heat and puree with a stick blender. Set aside to cool.
Mix all the babka ingredients until they come together. Knead for 5 minutes or until the dough is soft and stretchy. Leave the dough in a bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
Dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten it into a rectangle. Spread the cooled jam onto the rectangle, 2 cm/1 inch away from the edge.
Starting from the long side of the pastry, roll the pastry into a tube. Use a sharp knife to cut the tube lengthways. Carefully twirl the two halves together. Cut in half for two baking tins.
Lift the twirled dough into two lined baking tins. Place a tea towel over the tins and set aside to rise.
When ready, preheat the oven to 170°C/340°F.
Bake the babkas in the oven for around 40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. Remove from the oven and let them cool in their tins.
Combine the sugar and water in a small bowl until smooth to make the glaze. When the babkas are cool, drizzle with the glaze.
