This kind of cake reminds me of my childhood, especially with the sweet crumble on top and a cup of milk:) I filled this one with chocolate, dates and walnuts. The dates add a natural sweetness without the need for additional sugar. The babka is soft, fluffy and it sure smells fantastic!
Tip: The dough is easy to prepare, though a little time consuming. You can prepare the dough a day before and place in the fridge overnight instead of one hour.
180 g all-purpose flour
1 heaped teaspoon dry yeast
30 g sugar
70 ml warm milk
60 g butter at room temperature
2 small farmers eggs
pinch of salt
100 g dried dates
60 g dark chocolate
30 g walnuts
30 g butter, melted
3 tablespoons flour
2 tablespoons brown sugar
30 g cold butter
1 teaspoon cinnamon
pinch ground cloves
1 egg for brushing
Stir yeast with warm milk and a spoon of sugar, let stand for 5 minutes.
Combine the flour with the remaining sugar, add milk yeast, eggs and salt. Mix everything together and start to knead. Then bit by bit add the soft butter and knead until the dough is smooth and elastic. Transfer to a clean bowl, cover and leave for 90 minutes in a warm place.
Then place the dough on a floured surface, knead lightly and wrap in cling film. Chill for an hour or overnight.
Make the filling. Place the dates, chocolate and nuts in a foodprocessor, pour the melted butter and blend.
Remove the dough from the fridge, place on a floured surface and roll the dough into a rectangle. Spread the filling and start rolling the short sides towards the middle of the rectangle. Place in a greased and floured 27×10 cm loaf pan. Let rise for about 90 minutes.
Prepare the streusel, place all the ingredients in a bowl and using your fingers mix until you become a crumble.
Brush the cake with the beaten egg, sprinkle with crumble and bake for 35 minutes at 180 degrees. Allow to cool before serving.