I crafted a delightful vegan baking treat using all-purpose flour, vegan butter, almond milk and lemon zest paired with luscious raspberry jam. This jam donut babka features a unique blend of textures and flavors that surprises with each bite. A creative twist on a classic recipe that sparks curiosity.

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I’ve been experimenting with this vegan Jam Donut Babka recipe recently and was surprised at how addictive it turned out. The twist of mixing 4 cups all-purpose flour with 1/2 cup granulated sugar, 2 1/4 teaspoons of active dry yeast and a pinch of salt really sets the stage for creating a dough that’s light and full of flavor.

I used 1 cup of warm unsweetened almond milk and 1/3 cup warm water to help the yeast bloom and then folded in 1/2 cup vegan butter (melted, of course) along with a teaspoon of vanilla extract, making the dough tender and inviting. The real showstopper is the filling; a dash of 3/4 cup raspberry jam mixed with a sprinkling of sugar and hint of lemon zest makes each bite a surprise.

This recipe sits right between easy bread recipes and vegan sweets, making it an irresistible treat for any baking fan.

Why I Like this Recipe

I really love this recipe because it makes me feel like a creative chef. When I mix the warm almond milk with the yeast and sugar and see it get all frothy, it kinda gives me this warm fuzzy feeling even if the process is a bit messy sometimes. I also like how the vegan butter and almond milk come together to make the dough super soft and moist which makes every bite feel special. Plus, the jam filling with a little lemon zest adds a sweet and tangy kick that just reminds me of lazy summer afternoons and fun memories with friends. Lastly, drizzling that simple glaze over the babka makes it look as good as it tastes and honestly, it just makes the whole thing feel like a little celebration every time I bake it.

Ingredients

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All-purpose flour gives energy and structure with essential carbohydrates for our fluffy babka.
Granulated sugar adds sweetness and tenderizes the dough making each bite delicious and soft.
Active dry yeast makes the dough rise and develop airy pockets creating a light texture.
Unsweetened almond milk offers moisture and healthy fats while keeping the recipe vegan and tasty.
Vegan butter contributes rich flavor and a soft texture that blends smooth with every ingredient.
Jam fills the layers with a fruity tang and natural sweetness that perfectly complements the dough.
The powdered sugar glaze finishes the babka with a shiny, sweet touch adding extra charm.

Ingredient Quantities

4 cups all-purpose flour

1/2 cup granulated sugar

2 1/4 teaspoons active dry yeast

1/2 teaspoon salt

1 cup warm unsweetened almond milk

1/3 cup warm water

1/2 cup vegan butter, melted

1 teaspoon vanilla extract

1 large flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) (optional)

3/4 cup raspberry or strawberry jam

1/4 cup granulated sugar (to mix with the jam for the filling)

Zest of 1 lemon (optional)

For the glaze: 1/2 cup powdered sugar and 1 tablespoon unsweetened almond milk

How to Make this

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1. Start by warming 1 cup unsweetened almond milk and 1/3 cup water in a bowl, then mix in 2 1/4 teaspoons active dry yeast and 1/2 cup granulated sugar; let it sit for about 5-10 minutes until it looks frothy.

2. In another large bowl, combine 4 cups all-purpose flour and 1/2 teaspoon salt.

3. Pour the wet yeast mixture into the dry ingredients along with 1/2 cup melted vegan butter, 1 teaspoon vanilla extract, and if you want it richer, add the large flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water). Mix everything until a dough forms.

4. Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic; place it back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.

5. While the dough is rising, mix 3/4 cup raspberry or strawberry jam with 1/4 cup granulated sugar and the zest of 1 lemon if using. This mixture will be your filling.

6. Once the dough has risen, punch it down then roll it out on a lightly floured counter into a large rectangle.

7. Spread the jam mixture evenly over the dough, leaving a small border on the edges. Gently roll up the dough like a jelly roll and then twist or bend the roll into a babka shape, pressing lightly to seal the layers.

8. Place your shaped dough into a greased loaf pan, cover it loosely, and let it proof for another 30 minutes.

9. Preheat your oven to 350°F. Bake the babka for about 30-35 minutes until it turns golden brown on top.

10. While it bakes, mix 1/2 cup powdered sugar with 1 tablespoon unsweetened almond milk to create a glaze. Drizzle the glaze over the babka once it comes out of the oven and let it cool a bit before serving. Enjoy!

Equipment Needed

1. One small bowl for warming the almond milk and water mixture
2. Measuring cups and spoons for all the liquid and dry ingredients
3. One large mixing bowl for combining the flour and salt
4. A whisk or fork for mixing the yeast with water, almond milk and sugar
5. A spatula or wooden spoon for stirring the dough ingredients together
6. A lightly floured counter or board for kneading the dough
7. A rolling pin for rolling out the dough into a rectangle
8. A loaf pan, greased, for baking the babka
9. An oven preheated to 350°F to use for baking
10. Another small bowl for mixing the powdered sugar glaze
11. A kitchen towel to cover the dough while it rises
12. A knife for zesting the lemon if you choose to use it

FAQ

Q: Can I substitute the almond milk with another plant milk? A: Yep, you can use soy or cashew milk if that's what you have on hand, though the flavor might slightly change.

Q: Do I really need to use a flax egg or can I skip it? A: You can skip it if you dont have it, but it helps bind the dough together so it's best if you can make it.

Q: How long should I let the dough rise? A: It usually takes about 1 to 1.5 hours for the dough to double in size in a warm spot.

Q: Why do I need to mix granulated sugar with jam for the filling? A: Mixing the sugar with the jam helps thicken the filling, making it easier to spread and less runny when baked.

Q: What’s the best way to store leftovers? A: Keep leftover babka in an airtight container at room temp for up to 2 days or wrap it and freeze it if you plan on saving it longer.

Jam Donut Babka (vegan) Recipe Substitutions and Variations

Instead of all-purpose flour, you could use bread flour or a mix of half whole wheat with half all-purpose even though it might make the dough a bit denser.
If you dont have granulated sugar, try substituting with coconut sugar or a bit of maple syrup (remember to slightly reduce the other liquids).
Unsweetened almond milk can be replaced with soy milk or oat milk if that suits what you got on hand.
If vegan butter is missing, coconut oil is a nice option but know it might add a hint of coconut flavor to your recipe.
Instead of a flax egg, you can use applesauce as a binding agent – about 1/4 cup should do the trick.

Pro Tips

1. Make sure your yeast mixture gets really frothy before you mix it with the flour. If it doesnt look bubbly, its a sign that the yeast might not be active, which could mess up the rise.

2. When you knead the dough, dont overdo it. You wanna work it enough to build gluten but not so much that it becomes too tough. A smooth, slightly sticky dough is what you’re looking for.

3. Spread your jam mixture evenly all over the rolled dough. If you clump it in one spot, you might end up with too sweet or soggy parts while other sections stay bland.

4. Drizzle that glaze on while the babka is still a bit warm. That helps it soak in a little, but be careful not to let it get too wet or messy on top.