Raspberry Jam Donut Babka
Ingredients
Raspberry jam
- 1/2 cup raspberries
- 3 tbsp organic sugar or sweetener
- 2 tbsp corn starch
- Squeeze of lemon juice (optional)
Babka
- 2 1/2 cups plain flour, plus more for dusting
- 1/2 cup plant-based milk, warm
- 1/2 cup vegan butter, room temperature
- 3 tbsp organic sugar
- 1 tablespoon instant dried yeast
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Babka glaze
- 1/4 cup organic sugar + 2 tbsp water (or liquid sweetener)
Preparation
Add all jam 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.
Combine all babka 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 in a warm place for at least 1 hour or until 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 lengthwise creating two long strips of pastry. Carefully twist 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 until the outside is golden brown and a skewer inserted comes out with no wet dough. If the outside is browning too quickly, turn down the oven and cover with an oven-safe plate. Set aside to cool.
Dissolve the glaze ingredients in a saucepan over medium heat. While the babka is still hot, drizzle the glaze on top.
Tips
The babka is best eaten the day it is baked. Alternatively, store in an airtight container at room temperature for 1-2 days.
