Description
Indulge in the delectable sweetness of the Jam-Filled Babka Delight, a perfect fusion of fluffy babka bread and rich homemade raspberry jam. This vegan recipe offers a sumptuous treat suitable for breakfast, dessert, or any special occasion. Its irresistible flavor and texture are guaranteed to captivate your taste buds and leave you craving more.
Ingredients
- For Quick Raspberry Jam:
- 1 cup (110g) fresh or frozen raspberries
- 3 tablespoons (40g) granulated sugar, or liquid sweetener to taste
- 2 tablespoons (14g) cornstarch / corn flour
- Squeeze of lemon juice, optional
- For Babka:
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (112g) vegan butter, room temperature
- 3 tablespoons (40g) granulated sugar, or coconut sugar
- 1 tablespoon (10g) instant dry yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- For Babka Glaze (optional):
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) water
Step-by-step Directions
1. Making the Jam
In a small saucepan, combine raspberries, sugar, cornstarch, and a dash of water (and lemon juice if using). Boil for 5 minutes, then simmer for 5-10 minutes until thick. Blend if a smoother texture is desired. Set aside to cool.
2. Preparing Babka Dough
Preheat your oven to 170°C (340°F) and line an 8 inch (20 cm) loaf tin with parchment paper. In a large mixing bowl or stand mixer with a dough hook, combine all dough ingredients and knead 5-10 minutes until stretchy. Let the dough rise covered for 1 hour.
3. Shaping the Babka
Roll out the dough on a floured surface into a 10 x 8 inch rectangle. Spread the cooled jam over the dough, leave a border, roll into a log, then slice and twist. Place in the loaf tin and let rise for another hour.
4. Baking the Babka
Bake for 30-40 minutes until golden. If browning too fast, cover with foil and reduce heat.
5. Glazing the Babka
While baking, dissolve sugar in water over medium heat for the glaze. Pour over the hot babka once baked.
Servings & Preparation Time
Preparation time: 20 minutes. Cook time: 40 minutes. Total time: About 2 hours including rising time. Yields one 8 inch loaf.
Tips for Storage & Reheating
- Store the babka in an airtight container at room temperature for up to 2 days.
- For best results, reheat slices gently in a microwave or covered in the oven until warm.
Conclusion
The Jam-Filled Babka Delight is more than just a tasty treat; it’s a testament to the versatility and indulgence possible in vegan baking. Whether serving it warm from the oven or enjoying a leftover slice, this babka’s soft texture and sweet jam filling make it a truly special creation that’s sure to impress.
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Jam-Filled Babka Delight
- Total Time: About 2 hours including rising time
- Yield: one 8 inch loaf 1x
Description
Indulge in the delectable sweetness of the Jam-Filled Babka Delight, a perfect fusion of fluffy babka bread and rich homemade raspberry jam. This vegan recipe offers a sumptuous treat suitable for breakfast, dessert, or any special occasion. Its irresistible flavor and texture are guaranteed to captivate your taste buds and leave you craving more.
Ingredients
- 1 cup (110g) fresh or frozen raspberries
- 3 tablespoons (40g) granulated sugar, or liquid sweetener to taste
- 2 tablespoons (14g) cornstarch / corn flour
- Squeeze of lemon juice, optional
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (112g) vegan butter, room temperature
- 3 tablespoons (40g) granulated sugar, or coconut sugar
- 1 tablespoon (10g) instant dry yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) water
Instructions
- Making the Jam: In a small saucepan, combine raspberries, sugar, cornstarch, and a dash of water (and lemon juice if using). Boil for 5 minutes, then simmer for 5-10 minutes until thick. Blend if a smoother texture is desired. Set aside to cool.
- Preparing Babka Dough: Preheat your oven to 170°C (340°F) and line an 8 inch (20 cm) loaf tin with parchment paper. In a large mixing bowl or stand mixer with a dough hook, combine all dough ingredients and knead 5-10 minutes until stretchy. Let the dough rise covered for 1 hour.
- Shaping the Babka: Roll out the dough on a floured surface into a 10 x 8 inch rectangle. Spread the cooled jam over the dough, leave a border, roll into a log, then slice and twist. Place in the loaf tin and let rise for another hour.
- Baking the Babka: Bake for 30-40 minutes until golden. If browning too fast, cover with foil and reduce heat.
- Glazing the Babka: While baking, dissolve sugar in water over medium heat for the glaze. Pour over the hot babka once baked.
- Prep Time: 20 minutes
- Cook Time: 40 minutes