Raspberry Jam (or store-bought)
1/2 cup raspberries
3 tbsp organic sugar or sweetener
2 tbsp corn starch
Squeeze of lemon juice (optional)
2 1/2 cups plain flour, plus more for dusting
1/2 cup plant-based milk, warm
1/2 cup vegan butter, room temperature
3 tbsp organic sugar
1 tablespoon instant dried yeast
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
Babka glaze (optional)
1/4 cup organic sugar + 2 tbsp water (or liquid sweetener .
1. Jam: Add all ingredients to a saucepan with a dash of water and boil for 5 minutes. Simmer for 5-10 minutes until the mixture has thickened. Set aside.
2. Babka: Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes until it is stretchy and comes away from the side of the bowl. If it sticks add more flour and knead again. Cover and leave it in a warm place for at least 1 hour or it doubles in size.
3. Roll out the dough onto a floured surface into a rectangle shape. Spread the cooled jam on top
4. Starting from the long side of the dough, roll it into a log. Use a sharp knife to cut the log in half length ways creating two long ‘strips’ of pastry. Carefully twirl the two strips together.
5. Lift the dough into a 10x20cm tin. Set aside to rise.
6. Preheat the oven to 170°C
7. Bake for 30-40 minutes til the outside is golden brown and a skewer can be inserted and there is no wet dough on it. If the outside is browning, turn down the oven and cover the babka with an oven-safe plate. Set aside to cool.
8. Sugar glaze: Dissolve the ingredients in a saucepan over medium heat. While the babka is still hot, drizzle the glaze on top.
9. The babka is best eaten the day it is baked. Alternatively, store in an airtight container at room temperature for 1-2 days.

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