Date Caramel Babka

Preparation

1. 1. Step 1

      Make the babka dough: In a medium bowl, combine the yeast and lukewarm milk. Add the granulated sugar, yolks, vanilla and cinnamon, and whisk until combined.

   2. Step 2

      Add the 2 cups and 3 tablespoons/275 grams bread flour and sprinkle with the salt; gently stir the salt in the flour to evenly distribute. Stir everything until a shaggy dough is formed.

   3. Step 3

      Using a bench scraper, dump the dough on your work surface. Lightly oil your hands and knead the dough to bring it together. (The dough will be very sticky.)

   4. Step 4

      Add the room temperature butter on top. Squeeze the dough and butter together to incorporate. (Yes, the dough will still be sticky!)

   5. Step 5

      Sprinkle the remaining ¼ cup/30 grams flour on top of the sticky dough. Lightly oil your hands and start kneading until the dough looks smooth, feels easy to handle and can easily be shaped into a ball, 5 to 7 minutes. At first, the dough will feel sticky, but it will slowly get less and less sticky as you knead. Use a bench scraper to lift the dough off the work surface in the beginning as you work.

   6. Step 6

      Lightly oil the mixing bowl. Add the dough, cover with plastic wrap and let rise for 1 ½ to 2 hours, in a warm spot, until the dough has almost doubled.

   7. Step 7

      While the dough rises, make the date caramel: To a medium heatproof bowl, add the dates. Cover the dates with boiling hot water and set aside until the dates have softened, 10 to 15 minutes. Drain the dates and give them a squeeze to get rid of any excess liquid. Using a food processor, blend the dates into a smooth paste.

   8. Step 8

      Return the date paste to the medium bowl, add the sugar, salt and cinnamon, and mix until combined. Add the butter and vigorously mix until combined; set aside.

   9. Step 9

      Assemble the babka: Lightly flour your work surface, dump the dough onto the surface and roughly shape it into a rectangle. Using a lightly floured rolling pin, roll the dough into a 12-by-14 ½-inch rectangle that is about 1 centimeter thick.

   10. Step 10

       Using a spatula, evenly spread the date caramel all over the surface of the dough. Starting with one of the long sides of the dough, tightly roll the dough into a 14 ½-inch-long log.

   11. Step 11

       If the dough feels greasy and soft at this point, chill the dough log on a baking sheet lined with parchment in the fridge for 10 to 15 minutes.

   12. Step 12

       Lightly grease an 8-by-4-inch loaf pan with oil and line it with parchment. (A larger loaf pan will work as well.) Using a sharp knife or bench scraper, split the dough in half lengthwise, forming two strips of stuffed swirly dough. Twist the two strips of dough together 2 or 3 times to form a chunky loaf.

   13. Step 13

       Place the dough in the loaf pan and cover with plastic wrap. Let rise for 1 ½ to 2 hours, until almost doubled in size. Chill the loaf in the fridge for 10 to 15 minutes, or until the caramel filling is firm to the touch.

   14. Step 14

       Heat the oven to 375 degrees.

   15. Step 15

       Make the egg wash: In a small bowl, crack the egg. Add 2 tablespoons water and whisk to combine. Using a pastry brush, or your fingers, brush the egg wash all over the babka surface.

   16. Step 16

       Bake the babka until golden and glossy on top and the center measures about 190 degrees, 40 to 50 minutes. As soon as the color on top starts getting darker, after 15 to 20 minutes, depending on the oven, place a sheet of aluminum foil on top to prevent it from getting any darker.

   17. Step 17

       While the babka bakes, make the syrup: In a small pot, heat the sugar and 3 tablespoons/45 grams water. Simmer until the sugar has dissolved, about 4 minutes.

   18. Step 18

       If needed, run a knife around the sides of the pan to help the babka release. Brush the syrup over the warm babka. Allow the babka to cool to room temperature, then serve.