Raspberry Jam Donut Babka
Ingredients
Raspberry jam
- 1/2 cup raspberries
- 3 tbsp sugar or liquid sweetener
- 2 tbsp cornflour
- Squeeze of lemon juice (optional)
Babka dough
- 3 cups plain flour, plus more for dusting
- 1/2 cup plant-based milk, warm
- 1/2 cup vegan butter, room temperature
- 3 tbsp sugar
- 1 tablespoon instant dried yeast
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Glaze
- 1/4 cup 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 is very thick. 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 and spread the cooled jam on top.
Starting from the long side, roll the dough into a log. Cut the log in half lengthwise to create two strips and carefully twist them together.
Place the twisted dough into a 10x20cm tin and set aside to rise.
Preheat the oven to 170°C.
Bake for 30-40 minutes until golden brown and a skewer comes out clean. If browning too quickly, reduce oven temperature and cover with an oven-safe plate. Allow to cool.
Dissolve the glaze ingredients in a saucepan over medium heat and pour over the hot babka.
