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4.87 from 30 votes

Jam Donut Babka (vegan)

A fluffy babka lightly spiced with cinnamon and luscious swirls of raspberry jam.
Prep Time20 mins
Cook Time40 mins
Resting time2 hrs
Total Time1 hr
Cuisine: Vegan
Servings: 8 people


Quick Raspberry Jam (or use store-bought thick jam!*)

  • 1 cup (110g) fresh or frozen raspberries
  • 3 tbsp (40g) cane sugar, or liquid sweetener to taste
  • 2 tbsp (14g) corn starch / corn flour
  • Squeeze of lemon juice, to taste (optional)


  • 3 cups (375g) plain or all-purpose flour, plus more for dusting
  • ¾ cup (165mL) dairy free milk, such as almond, soy or coconut, warm
  • ½ cup (112g) vegan butter, room temperature
  • 3 tbsp (40g) cane sugar, or coconut sugar
  • 1 tablespoon (10g) instant dried yeast**
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of any good-quality salt

Babka glaze (optional)**

  • ¼ cup (50g) cane sugar
  • 2 tbsp (30mL) water


To make the jam:

  • Add all ingredients to a small saucepan with a dash of water and bring it to a boil for 5 minutes. Reduce to a simmer for 5-10 minutes until the raspberries have broken down and the mixture has thickened. Remove from the heat. If you'd like the jam to be smoother, puree with a stick blender. Set aside to cool.

To make the babka:

  • Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk and knead again. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does.
  • Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the cooled jam onto the dough 2 cm / 1 inch away from the edge.
  • Starting from the long side of the dough, roll it into a tube.*** Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together.
  • Lift the twirled dough into a lined or dusted loaf tin (I used a 10x20cm or 4x8inch tin). Place a tea towel over the babka and set aside to rise. It won't double in size but should rise a little.

Baking the babka:

  • When you are ready to bake, preheat the oven to 170°C (340°F).
  • Bake the babka for 30-40 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. If the outside is browning too quickly, turn down the oven to 160°C (320°F) and cover the babka with an oven-safe bowl or plate. Remove the babka from the oven.
  • To make the sugar glaze: Add the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top.
  • The babka is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.


* If your store-bought jam is a little runny, reduce it on the stove for 5 minutes. Add the jam to a small saucepan over medium heat and allow it to simmer until it's thick and some of the liquid has evaporated. The jam should not drip and be sticky. If in doubt, the thicker the better! Use the pictures in the blog post as a reference.
** Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
*** Alternatively, use 50mL of any liquid sweetener instead of the sugar and water. Heat it up and drizzle on the hot babka.
**** If you think your dough is too soft and will be difficult to shape, place it in the fridge for 30 minutes to firm up. This is just for the babka's appearance and won't affect its taste or texture.
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