Ingredients: For the Dough: 575 g all-purpose flour 300 g oat milk, lukewarm 100 g plant-based butter, at room temperature 100 g caster sugar 8 g active dry yeast For the Filling: 1/3 cup Med Cuisine Sweet Sesame Butter Tahini Sauce 1/3 cup Med Cuisine Silan Medjool Date Syrup For the Syrup: 100 g caster sugar 100 g water Instructions: Prepare the Dough: In a dough mixer, combine the flour, sugar, and yeast. Mix on medium speed. Gradually add the oat milk while mixing, then add the butter spoon by spoon. Continue to mix until a smooth and homogeneous dough forms, occasionally scraping down the sides to incorporate all the ingredients. Mix for around 10 minutes on low to medium speed. The dough should be smooth and soft. Cover the dough with cling film and let it rise until it doubles in size, about 1.5 hours. Shape and Fill: Roll out the dough into a rectangle, about 1/2 cm thick. In a bowl, mix the tahini and date syrup. The mixture doesn't need to be completely homogeneous. Pour the tahini-date mixture over the dough, spreading it evenly with a spatula. Roll the dough starting from the edge closest to you to form a roulade. Form the Babka: Option 1: Cut the roulade into 5 cm "rosettes" and arrange them in a round cake tin lined with parchment paper. Option 2: Slice the roulade lengthwise down the middle. Twist the two strips into a spiral shape, then arrange it in a circular shape in a cake or kugelhopf tin. Bake: Preheat the oven to 175°C. Bake the babka for 40-45 minutes, or until it's nicely browned. Prepare the Syrup: In a small saucepan, bring the sugar and water to a boil until the sugar dissolves. Remove from heat. Finish the Babka: When the babka is ready, pour the hot syrup evenly over it while it's still hot. Allow the babka to cool completely before serving. For a festive look, dust with icing sugar if desired.
