It’s Tu Bishvat (also spelled Tu B’Shevat) — the birthday of the trees! And we are celebrating with the folks at Jewish National Fund and a brand new, one-of-a-kind babka made with the “seven species.” The Jewish National Fund is actually the original “tree people” and to date have planted 240 million trees in Israel, making Israel one of only 2 countries to enter the 21st century with a net-tree gain.
The seven species actually comes straight from the Torah: wheat, barley, grapes (or wine), olives (or olive oil), pomegranates, dates and figs. It is traditional in some communities to host a Tu Bishvat seder, where these foods are enjoyed as part of a Passover-like seder.
To participate in Tu Bishvat Across America check out Jewish National Fund’s website and consider planting a tree, hosting a seder or baking up one of these delicious babkas. (It tastes like a sophisticated Fig Newton!) And if you purchase a tree this Tu Bishvat with The Jewish National Fund, you will be entered to win a trip to Israel.
See our short video below about Tu Bishvat and this special holiday babka.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: You can also replace filling with store-bought fig jam.
The Ultimate Babka for Tu Bishvat
This Tu BiShvat-inspired babka is packed with dried fruits and nuts, offering a delicious twist on the classic Jewish pastry.
- Total Time: 1 hour 15 minutes + 2 hours rise time
- Yield: 1 loaf
Ingredients
For the dough:
- 1 Tbsp dry active yeast
- ½ tsp sugar
- ½ cup lukewarm water
- 3½-4½ cups unbleached all-purpose flour
- ½ cup barley flour
- ⅓ cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ cup milk or almond milk
- ¾ cup olive oil
- 2 eggs
For the filling:
- 1 cup dried figs, cut in half
- 1 cup pitted dates
- 1 cup water
- ½ cup wine or grape juice
- 1 Tbsp pomegranate molasses
- ¼ tsp salt
- 1 tsp cinnamon
For the topping: (topping is optional)
- date honey (silan)
- slivered almonds
Instructions
- Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.
- In a stand mixer fitted with dough hook or a large bowl, mix together flours, sugar, vanilla and cinnamon. Start with 3½ cups of flour, and add more later if dough seems too sticky. Add milk and olive oil.
- Add the eggs one at a time.
- When the dough begins to come together, after about 3-5 minutes, turn out onto a floured surface and knead vigorously for 5-10 minutes. Or if using a stand mixer, switch to high and mix another 4-5 minutes. Dough should be shiny, elastic and very soft when it is done. If dough is sticking too much, add more flour ¼ cup at a time until dough is not longer sticking.
- Place dough in a greased bowl with a damp towel on top. Allow to rise 1-2 hours.
- While dough is rising, make filling.
- Combine all filling ingredient in a saucepan over medium heat. Bring to a boil, then reduce for 10 minutes, until liquid has reduced to slightly more than half. Allow to cool slightly. Place in food processor and pulse.
- Preheat oven to 350°F.
- Cut dough into two parts. Roll out each section of dough until it is a rectangular-like shape. Spread with filling. Working from the shorter side, roll up dough using quick fingers, like you would in order to make cinnamon rolls.
- Once the dough is a long log, cut it straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces . Pinch and secure at the other end. Repeat with second half of dough.
- Place in a greased loaf pan. Allow to rise another 10-20 minutes. Sprinkle top with slivered almonds if desired (this step is optional).
- Bake for 30-35 minutes.
- Top with date honey if desired.
Notes
- You can also replace filling with store-bought fig jam.
- Prep Time: 45 minutes + 2 hours rise time
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
1 comments
Leave a Comment
seder
Pronounced: SAY-der, Origin: Hebrew, literally “order”; usually used to describe the ceremonial meal and telling of the Passover story on the first two nights of Passover. (In Israel, Jews have a seder only on the first night of Passover.)
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
Tu Bishvat
Pronounced: too bish-VAHT (oo as in boot), Origin: Hebrew, literally “the 15th of Shevat,” the Jewish month that usually falls in January or February, this is a holiday celebrating the “new year of the trees.”
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
In step 9, we cut the dough into 2 parts and spread filling on each part. Then we roll up…but do we roll up 2 separate “jelly rolls”? Or what happens with the 2nd half of the dough?
Please answer! Thanks!