Tu b’Shevat babka incorporates all of the biblical seven species
It’s Tu b’Shevat on Feb. 2 — the birthday of the trees. The Nosher joins with Jewish National Fund to celebrate with a babka made with the “seven species.”
To date JNF has planted 240 million trees in Israel, making Israel one of only two countries to enter the 21st century with more trees than it had in 1900.
The seven species come straight from the Torah: wheat, barley, grapes (or wine), olives (or olive oil), pomegranates, dates and figs. Some host a Tu b’Shevat seder, where these foods are enjoyed as part of a Passover-like seder.
This Tu b’Shevat-inspired babka is packed with dried fruits and nuts, offering a delicious twist on the classic Jewish pastry.
Tu b’Shevat Babka
Ingredients
For the dough:
- 1 tbsp. dry active yeast
- 1/2 tsp sugar
- 1/2 cup lukewarm water
- 3 1/2-4 1/2 cups unbleached all-purpose flour
- 1/2 cup barley flour
- 1/3 cup sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup milk or almond milk
- 3/4 cup olive oil
- 2 eggs
For the filling:
- 1 cup dried figs, cut in half
- 1 cup pitted dates
- 1 cup water
- 1/2 cup wine or grape juice
- 1 tbsp. pomegranate molasses
- 1/4 tsp salt
- 1 tsp cinnamon
For the topping (optional):
- date honey silan
- slivered almonds
Instructions
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Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.
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In a stand mixer fitted with dough hook or a large bowl, mix together flours, sugar, vanilla and cinnamon. Start with 3 1/2 cups of flour, and add more later if dough seems too sticky. Add milk and olive oil.
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Add the eggs one at a time.
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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 1/4 cup at a time until dough is no longer sticking.
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Place dough in a greased bowl with a damp towel on top. Allow to rise 1-2 hours.
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While dough is rising, make filling.
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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.
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Preheat oven to 350°F.
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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.
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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.
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Place in a greased loaf pan. Allow to rise another 10-20 minutes. Sprinkle top with slivered almonds if desired.
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Bake for 30-35 minutes.
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Top with date honey if desired.
Recipe Notes
Note: Filling can be replaced with store-bought fig jam.
