Date Caramel Babka
A buttery, enriched babka swirled with a sweet date caramel may sound like an ambitious baking project, but this one is extremely doable. Dates, soaked in hot water until tender, get blended with butter, cinnamon and brown sugar until a spreadable paste forms. The mixture resembles a nutty caramel that turns irresistibly gooey once baked. The babka dough comes together without the need for a stand mixer — just a bit of elbow grease. For a tender texture and sweet sheen, the date-swirled loaf is drizzled with sugar syrup right after baking. Pair with a cup of hot coffee or cold milk for the perfect morning treat. (Watch Carolina Gelen make this recipe in this video.)
Ingredients
- 5 grams active dry yeast1 ½ tsp
- 160 grams lukewarm whole milk⅝ c
- 38 grams granulated sugar3 tbsp
- egg yolks3 large
- vanilla extract1 tbsp
- ground cinnamon¼ tsp
- and 3 tablespoons/275 grams bread flour2 c
plus ¼ cup/30 grams, plus more for rolling
- kosher salt2 tsp
such as diamond crystal
- sunflower or grapeseed oil
for greasing your hands and the bowl
- 70 grams unsalted butter5 tbsp
cut into pieces, at room temperature
- medjool dates180 g
pitted, about 10 large
- boiling water
as needed
- 100 grams dark brown sugar½ c
- kosher salt1 tsp
such as diamond crystal
- ground cinnamon¼ tsp
- 70 grams unsalted butter5 tbsp
at room temperature
- egg1 large
- 40 grams granulated sugar3 tbsp