Vegan Lingonberry Jam Babka Recipe

With less than 10 ingredients, this Vegan Lingonberry Jam Babka Recipe whips up with minimal effort and delivers on flavor with a light and fluffy texture perfect for breakfast or dessert!

Course Breakfast, Dessert, Vegan

Cuisine Vegan

Prep Time 20 minutes

Cook Time 40 minutes

Resting Time 1 hour 45 minutes

Total Time 2 hours 45 minutes

Servings loaf

Calories 2207kcal

Author Karly Gomez

Ingredients

⅔ cup So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew
2 teaspoons dry active yeast
¼ cup sugar
2 ½ cups all-purpose flour spooned and leveled
½ teaspoon kosher salt
5 tablespoons vegan butter
1 cup lingonberry jam

Instructions

Warm the almondmilk with cashew to between 100-115 degrees. Stir in the yeast and 1 tablespoon of sugar and let proof for 10 minutes, or until foamy.
In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt, then create a well in the center. Pour the yeast mixture into the well and add the vegan butter, then mix with the dough attachment at low speed for 10 minutes. Dough will be smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface and knead for a minute to knock back the air. Roll dough out into a large rectangle, around 16 inches long, then spread the lingonberry jam over the top, leaving a border around each side.
Roll up the dough as tightly as possible to form a long log. Slice the log along the length and turn the cut side face up. Gently twist the two lengths, keeping the cut edge up, then pinch the ends together. Transfer dough twist to a greased loaf pan, cover, and let rise once more for 45 minutes, or until doubled in size.
Preheat the oven to 350 degrees, then gently brush the top of the loaf with a little bit of the almondmilk with cashew and bake for 40 minutes, or until the top is a dark golden brown. Remove from the oven and let sit for 10 minutes before removing from the pan. Enjoy warm!

Notes

*Feel free use any jam you want if you can't find lingonberry jam.
*A stand mixer is not required to make this recipe, but it makes it easier. You can knead the dough by hand for a good 10-15 minutes.
*If you aren't a pro at rolling dough into a nice rectangle, just trim it with a sharp knife!
*If you can't find or don't want to use vegan butter, feel free to swap it with coconut oil at the same ratio.

Adapted from Bianca Zapatka

Nutrition