I made a chocolate babka Breaking Breads, and it was a hit. This time I wanted to make a halva babka, but with a challah dough, like Molly does in Molly on the Range. I used started with her dough (though I changed sizings, flours, sweetener, etc.), went crazy with the filling, and used Scheft’s babka method to shape and coat the bread. I’m giving half to my halva-loving Romanian fake aunt, who is studying to become a child advocate. All in all it was a fun and chewy project!
- 2 Heaping T of Yeast
- 3/4 C Warm Water
- 1/4 C of Date Molasses
- 2 C + 2 T Flour
- 1 C Semolina Flour
- 1 t Salt
- 2 Eggs
- 1/3 C Canola/Sunflower Oil
- Simple Syrup
- 25 C Tahini (a viscous one)
- 75 C Crumbled Vanilla Halva
- 2 T Date Molasses
- Mix together the water, date molasses, and yeast together and let sit for ten minutes.
- While the yeast is activating, mix together the flours and salt.
- Add the eggs and oil to the yeast mixture and whisk.
- Add the dry and wet mixtures together, knead until a smooth dough is formed (this can also be achieved by beating it up in a dough mixer for 8 minutes or so).
- Let the dough rest for two hours under a damp dishtowel.
- Mix together all of the filling ingredients.
- Using a rolling pin on a floured surface to make the dough a 9″ by 24″ rectangle.
- Dab and then spread the filling across the rectangle, leaving an inch perimeter of naked dough around the edges.
- Roll this up like a fruit roll up.
- Then cut it down the middle.
- Twist the two dough pieces into one. Than twist it a second time. It should look like this.
- Put it in an oiled loaf pan and let rise for an hour under a damp dishtowel.
- Heat the oven to 375°F/190°C.
- Put the dough in the oven for 35-40 minutes. At the 20 minute mark give it a tinfoil hat so prevent the top being burned.
- Let it cool in the pan for 10 minutes, then remove and brush the entire thing with simple syrup and let dry on a rack.