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:

1. 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.

2. 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.

3. 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.

4. Bake:

   • Preheat the oven to 175°C.
   • Bake the babka for 40-45 minutes, or until it's nicely browned.

5. Prepare the Syrup:

   • In a small saucepan, bring the sugar and water to a boil until the sugar dissolves. Remove from heat.

6. 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.