vegan babka recipe

A fluffy babka lightly spiced with cinnamon and luscious swirls of raspberry jam.

Jam Donut Babka (vegan)

raspberries

(40 grams) granulated sugar (or liquid sweetener to taste)

(14 grams) corn starch / corn flour

lemon juice (to taste (optional))

½ flour

(165 grams) dairy-free milk (warm)

(112 grams) vegan butter (room temperature)

(40 grams) granulated sugar (or coconut sugar)

(10 grams) instant dry yeast ((note 2))

cinnamon

nutmeg

salt

(50 grams) granulated sugar

(30 grams) water

Add all ingredients to a small saucepan with a dash of water.

Boil the raspberry mixture 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&#39;d like the jam to be less lumpy, puree with a stick blender. Set aside to cool.

To make the jam:

Line an 8 inch (20 cm) loaf tin with parchment paper. A longer loaf tin will work well too.

Combine all the dough ingredients in a large bowl or stand mixer fitted with the dough hook. Mix until all ingredients come together.

Knead the dough for 5-10 minutes. The dough is ready when it&#39;s soft, stretchy and comes away from the side of the bowl (or kneading surface). If the dough hasn&#39;t formed a smooth ball, add a dash of milk and knead again. If the dough sticks to the side of the bowl (or kneading surface), add a little more flour and knead again.

Place the dough in a bowl and cover with a tea towel. Rest the dough in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn&#39;t double in size, place it in a WARMER spot and wait until it does.

To make the babka dough:

Dust a clean surface with flour. Roll out the dough into a rectangle shape around 10 x 8 inches (25 x 20 inches) large. The long side of the dough should be a little longer than the length of your loaf tin.

Spread the jam filling onto the dough leaving a 1 inch (2 cm) border around the edge.

Starting from the long side, roll the dough into a log (note 4). Use a sharp knife to cut the log in half lengthways. This will create two long &#39;strips&#39; of dough. Carefully twirl the two strips together. Use the pictures in the above blog post for guidance.

Lift the twirled dough into your loaf tin. Cover with a tea towel and set aside to rise for at least 1 hour. The babka is ready when it rises by at least 20% and looks soft and puffy. You can also let it rest overnight in the fridge, as long as you bring the babka back to room temperature before baking.

Shaping the babka:

When your babka is ready for baking, preheat your oven to 170°C (340°F).

Bake the babka for 30-40 minutes. The babka is ready when its surface is be golden brown and if you insert a skewer into the middle and there&#39;s no wet dough on the skewer.

If the top of the babka is browning too quickly (and the middle isn&#39;t cooked), reduce the oven to 150°C (300°F) and cover the babka with aluminium foil (or an oven-safe bowl which doesn&#39;t touch the top of the babka). Remove the babka from the oven.

Baking the babka:

Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot from the oven, pour the sugar glaze on top.

The babka is best eaten on the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days. Warm up the leftovers before serving.

To make the sugar glaze (make this while your babka is baking):

Deliciously soft and fluffy vegan chocolate hazelnut babka recipe, filled with dairy-free chocolate and hazelnut. Crafted to a vegan brioche style recipe with only simple ingredients.

Vegan Chocolate Hazelnut Babka Recipe

grams plain flour

unsweetened plant milk

420 grams plain white flour

caster sugar

of sea salt

milliliters unsweetened plant milk,

milliliters rapeseed oil

Vegan Chocolate spread (roughly 2-3 tablespoons)

hazelnuts

tbsp maple syrup (or agave nectar)

tbsp plant milk

In a large mixing bowl combine 420g plain flour, sugar, yeast, and salt. In a separate jug combine plant milk and oil.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat. Stir continuously until the mix begins to thicken. Remove from the heat. 

Create a well in the dry ingredients, pour in the contents of the jug as well as the Thangzhong. Combine all ingredients with a wooden spatula, then transfer the dough to a lightly floured surface and knead until soft and smooth. 

Place the dough ball into a greased bowl, cover and leave to rise for 1 hour in a warm place.

Once the hour elapses, knead the dough again for 1 minute, then roll it out on a floured surface to about half a centimetre thickness.

Spread the vegan chocolate spread on top and sprinkle with the crushed hazelnuts.

Gently roll up the dough lengthwise and carefully slice it down the middle of the roll.

Carefully fold the babka by lifting the right string over the right. Repeat until the entire babka is knitted, gently squish the top and bottom of the babka to get it into a denser shape. Transfer to a lined loaf tin, cover and let it rise for another 30 minutes.

Brush with the vegan 'egg' wash, then transfer to a pre-heated oven and bake at 190C for 20-25 minutes or until golden.

Remove from the oven and drizzle with a little agave nectar for a sticky coating. Allow to cool for at least 20 minutes before removing the babka from the tin.

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Jam Donut Babka (vegan)

Vegan Chocolate Hazelnut Babka Reci...

Top 2 vegan babka recipe recipes from across the web

The most viewed vegan babka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jam Donut Babka (vegan)

Vegan Chocolate Hazelnut Babka Reci...

The most viewed vegan babka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine