Date Babka

In a bowl, mix the yeast, milk, sugar, and 40 grams of the flour. Let it rest for about 15 minutes until there are small bubbles at the surface. (can also use a stand mixer although it's not really necessary)

Using a wooden spoon, mix in the butter. (the butter will not be fully incorporated until you knead, so it is okay if they are still in chunks) Mix in the egg and salt. Gradually mix in the rest of the flour (240 grams) and cardamom. The dough should begin to come together. When most of the flour is incorporated, turn the dough onto a clean work surface.

Begin kneading the dough. Ultimately, the dough should have a smooth surface and should not be sticky. If it is still sticky, add in 1 tablespoon of flour at a time until the dough has a smooth surface.

Cover the bowl with plastic wrap and let rest while you make the filling. The dough can even be refrigerated overnight, so don't be stressed on the timing. (i ended up leaving it for around an hour)

For the filling: Mix the date paste, canola oil, and cinnamon together in a bowl. You want the consistency to be slightly spreadable and moldable.

Cover a flat surface with plastic wrap. Place the date filling in the center and begin to roll it out with a rolling pin. Cover the date filling with plastic wrap (it will be easier to roll out this way) and continue to roll out the filling until it is a rough rectangular shape that is around 12x20 inches.

Now, tip the babka dough onto a flat surface and roll it out to a rectangle that is 12x20 inches.

Gently remove the top plastic wrap from the date filling. Transfer the filling onto the dough by taking the remaining plastic wrap/date filling and placing it flat onto the dough. Remove the plastic wrap. It should've transferred perfectly.

Now, sprinkle the brown sugar on top of the babka dough and dates. Then, sprinkle the walnuts.

Starting at one of the long ends of the rectangle, tightly roll the dough so you have a log that is 20 inches long.

Cut the dough in the middle so you now have two separate logs that are each 10 inches long.

Slice both logs completely in half lengthwise. With the filling facing up, overlap the end of one cut half over the other and fold them over in a rope-like formation. Make sure to pinch the ends together so they don't separate while baking.

Transfer the babka to a tray lined with parchment. Cover the tray with a plastic bag and allow it to sit in a warm area for 2 hours until they are puffy to the touch.

While the dough is proving, make the syrup. Bring the water, sugar, and honey to a boil in a small saucepan. Let boil for 4 minutes. Remove any foam from the top. Remove from heat and set aside until it is room temperature.

Preheat the oven to 375F. Place the babka in the oven for 25-30 minutes or until a skewer comes out clean of dough.

Remove the babka from the oven and brush the syrup over the babka. Let it cool completely before slicing. Enjoy!