Jam Donut Babka Vegan

Look, I’m about to show you something that’ll blow your mind.

What if you could take everything you love about jam donuts and twist it (literally) into a beautiful loaf of babka?

That’s exactly what this recipe does.

We’re talking fluffy vegan dough. Bright raspberry jam. And that gorgeous braided look that makes everyone think you spent hours in culinary school.

Spoiler alert: You didn’t.

Why This Recipe Is a Winner

Here’s the thing about this babka…

It gives you the best of both worlds. You get that twisted beauty everyone loves about babka. Plus the nostalgic, fruity sweetness of your favorite jam donut.

It’s completely plant-based. No eggs. No dairy. Just simple vegan ingredients that still give you that soft, tender crumb.

The jam? You make it yourself. Takes about 7 minutes. And tastes way better than anything from a jar.

Looks impressive but isn’t hard. Sure, the braiding takes a bit of practice. But even if your first attempt looks wonky? It’ll still taste incredible.

Perfect for sharing. This is the kind of thing you bring to brunch and watch people’s faces light up.

What You Need to Know Before You Start

Prep Time & Cook Time:

You’ll spend about 30 minutes actively working. Then there’s 1.5 hours of rising time (where you can binge Netflix). Finally, 45 minutes in the oven.

Total time? Around 2 hours and 45 minutes.

Servings:

One gorgeous loaf feeds 8-10 people.

Having a crowd? Double the recipe. It scales up beautifully.

Difficulty:

I’d call this moderate. The dough itself? Super forgiving and beginner-friendly. The braiding? Takes a little practice.

But here’s the secret…

Even messy braids taste delicious.

Required Kitchen Tools

Nothing fancy here:

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer with dough hook
• Small saucepan for jam
• Rolling pin
• Sharp knife or pizza cutter
• 9×5 inch loaf pan
• Parchment paper
• Clean kitchen towel
• Pastry brush

Ingredients for Jam Donut Babka Vegan

This recipe has two main parts.

First, you’ll make a quick raspberry jam. Then, you’ll whip up a soft yeasted dough.

Here’s the full lineup:

Quick Raspberry Jam:

• Fresh or Frozen Raspberries (1.5 cups): Either works perfectly. I usually grab frozen because they’re cheaper.
• Granulated Sugar (1/3 cup): Sweetens the berries and helps everything gel together.
• Cornstarch or Corn Flour (1 tablespoon): This is your secret weapon for thick jam that won’t leak everywhere.
• Lemon Juice (1 tablespoon): Brightens everything up and adds that little zing.

Babka Dough:

• All-Purpose or Bread Flour (3.5 cups): Bread flour gives you extra structure. But all-purpose? Totally fine.
• Warm Dairy-Free Milk (1 cup): I use oat milk. But almond or soy work great too. Just make sure it’s warm, not hot.
• Vegan Butter (1/2 cup, melted): This is what makes the dough rich and tender.
• Granulated or Coconut Sugar (1/3 cup): Feeds the yeast and adds sweetness without going overboard.
• Instant Dry Yeast (2.25 teaspoons): Your rising agent. Check that expiration date.
• Ground Cinnamon (1 teaspoon): Warm spice that plays so well with raspberry.
• Ground Nutmeg (1/4 teaspoon): Just a hint. Adds depth.
• Salt (1/2 teaspoon): Balances all that sweetness.

Optional Glaze:

• Granulated Sugar (1/4 cup): For that shiny, bakery-style finish.
• Water (2 tablespoons): Dissolves the sugar for easy brushing.

Variations for Jam Donut Babka

Want to mix things up? Here are some ideas:

Try different berries. Strawberries, blueberries, or a mixed berry blend all work beautifully.

Add chocolate. Sprinkle some vegan chocolate chips over the jam layer. You’ll get chocolate-raspberry heaven.

Use store-bought jam. Short on time? Grab your favorite vegan jam from the pantry.

Make it nutty. Chopped almonds or pistachios in the filling? Chef’s kiss.

Citrus twist. Add orange zest to the dough for extra brightness.

Go savory. Skip the jam entirely. Fill with vegan cream cheese and herbs instead. Different vibe, equally delicious.

How to Make Jam Donut Babka Vegan Step-by-Step Instructions

Okay, let’s do this.

1. Make the Quick Raspberry Jam

Grab a small saucepan.

Toss in your raspberries, sugar, and lemon juice. Turn the heat to medium and stir gently.

The berries will start breaking down. Give them about 5 minutes.

Now mix your cornstarch with 1 tablespoon of water. Stir this into your bubbling berries.

Cook for 2 more minutes until everything thickens up nicely.

Take it off the heat. Let it cool completely. This is important. Hot jam will turn your dough into a soggy mess.

2. Prepare the Babka Dough

In a large bowl, mix your warm dairy-free milk, sugar, and yeast.

Let it sit for 5 minutes. You’ll see it get foamy. That’s how you know your yeast is alive and ready to work.

Add your melted vegan butter, cinnamon, nutmeg, and salt. Stir it up.

Now add the flour. One cup at a time. Mix until you get a soft dough.

Time to knead.

If you’re doing this by hand? 8 minutes of kneading.

Using a stand mixer? 5 minutes with the dough hook.

You want the dough smooth and elastic.

3. First Rise

Put your dough in a lightly oiled bowl. Cover it with a clean kitchen towel.

Find a warm spot in your kitchen. Let it sit for about 1 hour.

It should double in size.

4. Roll and Fill

Punch down that beautiful risen dough. Feels satisfying, doesn’t it?

Roll it out on a floured surface. You’re aiming for a large rectangle, about 12×16 inches.

Spread your cooled raspberry jam evenly over the dough. Leave a small border around the edges.

5. Create the Twist

Here’s where it gets fun.

Roll the dough tightly from the long side. You’ll have a log.

Now… take a deep breath.

Cut that log in half lengthwise. Use a sharp knife. You want to see all those beautiful layers.

Twist the two halves around each other. Keep the cut sides facing up. Yes, it’ll look messy. That’s the point.

Gently place your twisted creation into a parchment-lined loaf pan.

6. Second Rise

Cover the pan with a towel again.

Let it rise for another 30 minutes.

While you wait, preheat your oven to 350°F.

7. Bake

Slide that pan into the oven.

Bake for 40-45 minutes. You’re looking for golden brown on top.

If the top starts browning too fast? Tent it loosely with foil for the last 15 minutes.

8. Add Optional Glaze

While your babka bakes, you can make the glaze.

Heat sugar and water in a small pan. Stir until the sugar dissolves completely.

When your babka comes out of the oven? Brush this glaze all over the top.

It creates that shiny, sweet finish you see in bakeries.

9. Cool and Serve

Let the babka cool in the pan for 15 minutes.

Then transfer it to a wire rack.

I know it’s hard. But wait until it’s completely cool before slicing. You’ll get the cleanest cuts that way.

Serving and Decoration

How to Serve Jam Donut Babka

This babka is versatile. Here’s how I like to serve it:

Breakfast or brunch. Serve warm slices with vegan butter or cream cheese. Perfect with coffee.

Afternoon tea. Pair with hot tea for a sweet afternoon moment.

Dessert. Warm it slightly. Top with vegan vanilla ice cream. Mind-blowing.

Gift giving. Wrap in parchment and ribbon. People love homemade gifts like this.

Holiday gatherings. This thing is a showstopper on any celebration table.

Storing Jam Donut Babka

Room temperature: Wrap it in plastic wrap or stick it in an airtight container. Good for 2-3 days.

Refrigerator: Keeps for up to 5 days in the fridge. Just bring it to room temperature or warm it slightly before eating.

Freezer: Wrap it well in plastic wrap, then foil. Freezes beautifully for up to 3 months. Thaw overnight in the fridge.

Reheating: Microwave individual slices for 15-20 seconds. Or warm in a 300°F oven for 5 minutes.

Tips and Tricks for Success

Let me share some things I learned the hard way:

Check your milk temperature. Too hot? You’ll kill the yeast. Too cold? Nothing will rise. Aim for warm like bathwater.

Don’t skip rising time. I know you’re impatient. But this is where the magic happens. Patient rising creates that soft, fluffy texture.

Cool the jam completely. I said it before, but it’s worth repeating. Hot jam = soggy dough disaster.

Flour your surface well. Nothing worse than dough that sticks everywhere when you’re trying to roll it out.

Embrace imperfection. Your first twist might look wild. That’s okay. Rustic and charming beats perfect and boring.

Use fresh yeast. Check that expiration date. Old yeast won’t rise properly.

Test for doneness. Tap the bottom of your babka. It should sound hollow. That’s how you know it’s ready.

Nutrition

Nutrient	Per Serving (1 slice)
Calories	285
Total Fat	8g
Saturated Fat	2g
Sodium	165mg
Total Carbohydrates	48g
Dietary Fiber	2g
Sugars	16g
Protein	5g
Vitamin C	8% DV
Calcium	4% DV
Iron	10% DV

Values are approximate and based on one slice from a 10-slice loaf

Jam Donut Babka FAQs

Can I use active dry yeast instead of instant?

Yes. Just dissolve it in the warm milk first. Give it 10 minutes before adding your other ingredients.

Why is my dough not rising?

Two main culprits here.

First, check your yeast. Is it fresh? Old yeast won’t work.

Second, was your milk too hot? You might have killed the yeast. Or too cold? That slows everything down.

Also… cold kitchens are a problem. Find a warm spot for rising.

Can I make this ahead?

Absolutely.

Prepare everything through the shaping step. Then stick it in the fridge overnight.

Next day, let it come to room temperature. Do the second rise. Then bake.

What if I don’t have a loaf pan?

No problem. Shape your twisted dough into a round. Bake it in a round cake pan or just on a baking sheet.

How do I know when it’s done?

Tap the bottom. It should sound hollow.

Want to be super precise? Use a thermometer. Internal temperature should hit 190°F.

Can I freeze the dough?

Yes. Freeze it after the first rise.

When you’re ready to use it, thaw in the fridge overnight. Then continue from the rolling step.

Conclusion

I recently made this for a weekend brunch.

My friends couldn’t believe it was vegan. Or that I made it myself.

That’s the beauty of this Jam Donut Babka.

It looks fancy. Tastes incredible. And proves that plant-based baking doesn’t mean sacrificing anything.

The soft, spiced dough pairs perfectly with bright raspberry jam. Every slice has these beautiful swirls of flavor.

Serve it for a special breakfast. Share it with friends over coffee. Bring it to your next gathering.

This is the kind of recipe that makes people remember you.

The good news?

It’s easier than you think.