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
Scale
- 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