Jam-Filled Babka Delight This sweet and fluffy babka filled with homemade raspberry jam is a delightful treat for any occasion. Perfect for breakfast or dessert, this recipe will have everyone asking for seconds! Ingredients Quick Raspberry Jam (or use 160g of store-bought thick jam) 1 cup (110g) fresh or frozen raspberries 3 tablespoons (40g) granulated sugar, or liquid sweetener to taste 2 tablespoons (14g) cornstarch / corn flour Squeeze of lemon juice, to taste (optional) Babka 2 ½ - 3 cups (315 - 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed) ? cup (165g) dairy-free milk, warm ½ cup (112g) vegan butter, room temperature 3 tablespoons (40g) granulated sugar, or coconut sugar 1 tablespoon (10g) instant dry yeast ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of salt Babka glaze (optional) ¼ cup (50g) granulated sugar 2 tablespoons (30g) water Instructions To make the jam: In a small saucepan, combine all the jam ingredients with a dash of water. Bring the mixture to a boil for 5 minutes, then reduce to a simmer for 5-10 minutes until the raspberries break down and the mixture thickens. If desired, use a stick blender for a smoother texture. Set aside to cool. To make the babka dough: Preheat the oven to 170°C (340°F). Line an 8 inch (20 cm) loaf tin with parchment paper. In a large bowl or stand mixer with a dough hook, mix all the babka ingredients together until well combined. Knead the dough for 5-10 minutes until its soft and stretchy, adding a dash of milk or flour as needed to achieve the right consistency. Place the kneaded dough in a bowl, cover with a tea towel, and let it rise in a warm place for at least 1 hour until it doubles in size. Shaping the babka: On a floured surface, roll out the dough into a rectangle approximately 10 x 8 inches (25 x 20 cm). Spread the cooled jam over the dough, leaving a 1 inch (2 cm) border. Starting from the long side, roll the dough into a log. Cut the log in half lengthwise to create two strips, then twist them together. Transfer the twisted dough into the prepared loaf tin, cover, and let rise for another hour until puffy. Baking the babka: Once risen, place the babka in the preheated oven and bake for 30-40 minutes until golden brown and a skewer inserted comes out clean. If the top browns too quickly, lower the temperature to 150°C (300°F) and cover with foil. To make the sugar glaze: While the babka bakes, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Pour the glaze over the hot babka as soon as it comes out of the oven. This babka is best enjoyed the day it is baked, but can be stored in an airtight container at room temperature for 1-2 days. Rewarm leftovers before serving.