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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:

For the Syrup:

  • 100 g caster sugar
  • 100 g water


  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.


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