Honey & Date Babka

A delectably sweet braided bread with a date filling and honey syrup using our organic Marquis 00 flour to celebrate the sweetness of a new year for the Jewish holiday of Rosh Hashanah. Kosher friendly! 

 Download a printable version of the recipe here.

Honey & Date Babka

Yield: 2 babka       

Ingredients:

420g BSM Marquis 00 flour

30g sugar

10g instant yeast

4g salt

180g warm water

2 eggs (room temp)

70g grapeseed oil

35g honey

Date Filling:

255g pitted dates

110g boiling water

40g light brown sugar

zest of medium lemon

2g fine sea salt

Honey Syrup:

100g cane sugar

50g honey

115g water

2g fine sea salt

Method:

 Filling:

*This will puree best in a food processor.

Soak the dates in the boiling water until they become soft. Transfer the soaked dates and remaining filling ingredients into the bowl of a food processor. Blend the ingredients into a smooth paste-like mixture. Scrape into a separate bowl and set aside for assembly. 

Dough:

In a stand-up mixing bowl, combine all of the wet ingredients and the sugar. Whisk the wet ingredients just until mixed. Attach the dough hook to the mixer. In a separate bowl, combine the flour, yeast, and salt. Add the dry mixture to the wet mixture, then mix on low for 2 min or until the dry becomes hydrated. Increase the speed to setting 6 and mix for 10-12 min or until you can perform a windowpane test. Note, this dough is somewhat sticky.

*Windowpane test* Grease the tips of your fingers with pan spray, then pull a piece of the dough. Begin to stretch the dough gently with your fingertips. If the dough stretches without tearing, and you can slightly see through the dough, then you have developed sufficient gluten strength in your dough.

Place the dough in a greased bowl, then cover with plastic wrap. Allow the dough to bulk proof in a warm place for 1 ½ - 2 hours or until doubled in size. At this point, you can also place the covered dough in the fridge for an overnight bulk proof.

Dust a work surface generously with flour, then roll the proofed dough into a 12X18 rectangle, adding flour as you go to prevent the dough from sticking. Spread the date filling onto the dough evenly, leaving a 1-inch gap at the top that is parallel lengthwise to the surface. Using a dough scraper, smear the 1-inch dough top into the table surface to create a seam as this will allow the log to seal itself. Start to roll the end closest to you firmly, making sure to keep the log tight as you roll toward the 1-inch seam. Bring the log toward you to center across the table.

Once the log is sealed, take a sharp paring knife and cut in half lengthwise down the middle of the log. This should form two strips. Cut the two strips in half width wise to then create 4 total strips.

Twist each pair of strips together gently, then tuck under at the ends to form a loaf. The layers of the loaf should be exposed and facing upward. Spray two pan loafs and line with a cut-to-size piece of parchment at the bottom of each loaf pan. Tuck each dough loaf into each pan and loosely cover with plastic wrap for its final proof of 30-45 min. or until puffy and doubled in size.

While the babka loaves proof, preheat an oven to 350°F.

Bake the babka loaves for 40-45 min or until golden brown on top. The internal temperature should also be at least 195°F. Remove from heat and from the loaf pans to slightly cool on a cookie rack.

Syrup:

Bring all the syrup ingredients to a slow boil. Once the mixture boils, remove from heat immediately. Be sure to whisk the mixture periodically to prevent from burning. Brush the babka with the syrup while it is still very warm. 

Slice and serve while slightly warm or allow to cool completely for cleaner slices. Will store at room temperature for up to 4 days after cooled and wrapped. You may also store in the fridge to prolong the shelf life as well as freeze for up to 2 months.