• 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


  • 1/4 cup organic sugar

  • 2 tbsp water (or liquid sweetener).


  • 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.
  • 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.
  • Roll out the dough onto a floured surface into a rectangle shape. Spread the cooled jam on top
  • 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.
  • Lift the dough into a 10x20cm tin. Set aside to rise.
  • Preheat the oven to 170°C
  • 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.
  • Sugar glaze: Dissolve the ingredients in a saucepan over medium heat. While the babka is still hot, drizzle the glaze on top.
  • 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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