Sourdough Ekmak with Spelt and Fig Jam
 
 
This Sourdough Ekmak with Spelt and Fig Jam, a delightful sweet bread shaped like a boat, is made with an enriched dough filled with ricotta cheese and topped with jam.
Author:
Recipe type: Sweet Bread with Cheese & Jam
Cuisine: Syrian
Serves: 9 sweet breads
Ingredients
For the cheese filling:
  • 567 grams (20 ounces) full fat ricotta cheese, preferably double cream
  • 63 grams (1/2 cup) all purpose flour
  • 2 large eggs
  • 28 grams (4 tsp) honey
  • 2.24 grams (3/4 tsp.) kosher salt
  • If you want a sweeter filling, you can add some sugar to taste
For the topping:
  • Several tablespoons of your favorite jam (I used fig jam)
For the dough:
  • 45 grams (3 Tbsp.) organic granulated sugar
  • 100 grams (~1/3 cup) sourdough starter (sourdough discard works well)
  • 290 grams (~1¼ cups) warm water, divided
  • 350 grams all purpose flour
  • 150 grams whole grain spelt flour
  • 57 grams (1/4 cup ) butter, room temperature (super soft)
  • 9 grams (1 Tbsp.) kosher salt
For the egg wash:
  • 1 egg yolk
  • 1 Tbsp. water
Garnish:
  • Confectioner's sugar
  • Honey for serving
Instructions
Make the Filling
  1. Mix the cheese filling ingredients thoroughly. Refrigerate at least three hours, while you are making the dough.
Make the Ekmak:
  1. In the bowl of a stand mixer, add the sourdough starter and half of the water (145 grams). Mix on low speed until combined.
  2. Mix in the all-purpose and whole grains flours, 3 tablespoons sugar, and 125 grams of water. Reserve 20 grams of water to add with the salt. Mix on low speed until thoroughly combined and there are no bits of flour. Cover and let rest for 30 minutes.
  3. Gradually mix in the butter and incorporate using the dough hook on low speed until the butter is evenly distributed, about a minute. Cover and let the mixture rest for 20-30 minutes before adding the salt.
  4. Add the salt, and 20-25 grams of water, and mix on low speed until thoroughly incorporated. If the dough is dry, you can add more water, a little at a time.
  5. Turn the dough out onto your work surface and form into a ball. Place the dough into a large bowl, cover, and let rise 2-4 hours, at warm room temperature. Stretch and fold the dough 2 times during the first hour, every 30 minutes. Then, let the dough rest for 1-3 more hours.
  6. After the dough has rested for several hours, proceed to baking or cover the bowl tightly with plastic wrap, and place it in the refrigerator to cold ferment overnight.
  7. Preheat your oven to 425 degrees F with a rack in the upper third of the oven.
  8. Line three baking sheets with parchment and lightly sprinkle each with flour. Deflate the risen dough and let rest for 10 minutes.
  9. Divide the dough into 9 pieces and cover the pieces with plastic wrap. Let rest for 15 minutes.
  10. Roll each piece into a round and place each onto a lightly floured work surface. Cover with oiled plastic wrap and let rest for 10 minutes.
  11. Stretch each ball into a 6 inch round, re-cover with the plastic wrap, and let rest for 10 minutes.
  12. Stretch each round into a 10 inch by 4 inch oval and spoon ⅓ cup of the cheese filling onto the dough.
  13. Fold the dough to create "boats" and stretch the dough to about 12 inches long. Place the "boats" on the parchment lined baking sheets, 3 per sheet. Cover with plastic wrap and let rest for 10 minutes.
  14. Spoon a tablespoon of the jam mixture in the middle of the cheese mixture. Brush the dough with the egg wash.
  15. Bake the ekmak for 15 minutes one sheet at a time, turning the baking sheet half way through.
  16. Let cool on the pan for 10 minutes on a rack. Sprinkle with powdered sugar and serve warm with honey, if desired.
Notes
I let the dough bulk ferment on the counter for 3 ½ hours before placing it in the refrigerator. The dough cold-fermented for about 36 hours, but overnight will work fine. If you give the dough a cold ferment, let it warm up to room temperature for a couple of hours. This will make it easier to roll out.

When rolling out the dough, work with dough in stages so that you can prepare three ekmak at a time and continue to shape, fill, let rise, and bake, in stages.

This is an amazing breakfast or dessert.

Refrigerate leftovers and reheat in a 325 degree oven for about 5 to 10 minutes.
Recipe by Bread Experience at https://www.breadexperience.com/sourdough-spelt-ekmak-fig-jam/