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Tu Bishvat babka
Photo credit The Nosher

The Ultimate Babka for Tu Bishvat

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This Tu BiShvat-inspired babka is packed with dried fruits and nuts, offering a delicious twist on the classic Jewish pastry.

  • Total Time: 1 hour 15 minutes + 2 hours rise time
  • Yield: 1 loaf

Ingredients

Units

For the dough:

  • 1 Tbsp dry active yeast
  • ½ tsp sugar
  • ½ cup lukewarm water
  • 3½-4½ cups unbleached all-purpose flour
  • ½ cup barley flour
  • ⅓ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ cup milk or almond milk
  • ¾ cup olive oil
  • 2 eggs

For the filling:

  • 1 cup dried figs, cut in half
  • 1 cup pitted dates
  • 1 cup water
  • ½ cup wine or grape juice
  • 1 Tbsp pomegranate molasses
  • ¼ tsp salt
  • 1 tsp cinnamon

For the topping: (topping is optional)

  • date honey (silan)
  • slivered almonds

Instructions

  1. Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.
  2. In a stand mixer fitted with dough hook or a large bowl, mix together flours, sugar, vanilla and cinnamon. Start with 3½ cups of flour, and add more later if dough seems too sticky. Add milk and olive oil.
  3. Add the eggs one at a time.
  4. When the dough begins to come together, after about 3-5 minutes, turn out onto a floured surface and knead vigorously for 5-10 minutes. Or if using a stand mixer, switch to high and mix another 4-5 minutes. Dough should be shiny, elastic and very soft when it is done. If dough is sticking too much, add more flour ¼ cup at a time until dough is not longer sticking.
  5. Place dough in a greased bowl with a damp towel on top. Allow to rise 1-2 hours.
  6. While dough is rising, make filling.
  7. Combine all filling ingredient in a saucepan over medium heat. Bring to a boil, then reduce for 10 minutes, until liquid has reduced to slightly more than half. Allow to cool slightly. Place in food processor and pulse.
  8. Preheat oven to 350°F.
  9. Cut dough into two parts. Roll out each section of dough until it is a rectangular-like shape. Spread with filling. Working from the shorter side, roll up dough using quick fingers, like you would in order to make cinnamon rolls.
  10. Once the dough is a long log, cut it straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces . Pinch and secure at the other end. Repeat with second half of dough.
  11. Place in a greased loaf pan. Allow to rise another 10-20 minutes. Sprinkle top with slivered almonds if desired (this step is optional).
  12. Bake for 30-35 minutes.
  13. Top with date honey if desired.

Notes

  • You can also replace filling with store-bought fig jam.
  • Author: The Nosher
  • Prep Time: 45 minutes + 2 hours rise time
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

Find it online: https://www.myjewishlearning.com/the-nosher/the-ultimate-babka-for-tu-bishvat/