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Irresistible Ekmak Syrian Bread with Blackberry Filling

Ekmak Syrian Bread
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This ekmak is a Syrian-style bread filled with rich ricotta and tart blackberries, perfect for weekend brunches or dessert nights.

Ingredients

Scale
  • 20 oz (567 g) full-fat ricotta
  • 63 g (1/2 cup) all-purpose flour (for the filling)
  • 2 large eggs (for the filling)
  • 28 g (4 tsp) honey
  • 3/4 tsp (2.25 g) kosher salt (for the filling)
  • 115 g (3/4 cup) fresh blackberries, halved
  • 112 g (1/3 cup) blackberry preserves
  • 4 tbsp granulated sugar, divided
  • 2 1/4 tsp active dry or instant yeast
  • 12 oz warm water (95–100°F / 35–38°C), divided
  • 500–575 g all-purpose flour for the dough
  • 1/4 cup (57 g) very soft butter
  • 1 1/2 tsp apple cider vinegar
  • 9 g (1 tbsp) kosher salt (for the dough)
  • 1 egg yolk + 1 tbsp water for egg wash
  • Confectioners’ sugar and honey to finish

Instructions

  1. Prepare the filling: In a bowl, combine ricotta, 63 g flour, 2 eggs, 28 g honey, and 3/4 tsp salt. Chill for at least 3 hours.
  2. Make the blackberry mix: Stir together halved blackberries, 112 g preserves, and 1 tbsp sugar. Set aside.
  3. Proof yeast: In a small bowl, whisk 2 1/4 tsp yeast with 1 tbsp sugar and 6 oz warm water. Let sit until foamy (5–10 minutes).
  4. Mix dough: In the mixer bowl, add 500 g flour, remaining 3 tbsp sugar, and soft butter. Use a dough hook on low for ~1 minute. Add yeast mixture and 1 1/2 tsp vinegar, then slowly add remaining 6 oz warm water.
  5. Knead the dough until it comes together and is tacky but not sticky, then add 1 tbsp salt and knead for 1 more minute.
  6. First rise: Form a ball, place in oiled bowl, cover, and let it double in size (about 45–60 minutes).
  7. Prep oven and pans: Preheat oven to 425°F (218°C) and line three baking sheets with parchment.
  8. Divide and rest: Deflate dough; rest for 10 minutes. Divide into 9 pieces, cover with oiled plastic, and rest for 15 minutes.
  9. Roll and shape: Roll each piece into a round, then stretch to 10″ × 4″ oval, spoon in filling, shape into boat, and place on prepared sheets.
  10. Top and bake: Spoon 1 tbsp blackberry mixture onto each, egg wash, and bake for 15 minutes.
  11. Finish: Cool on pan for 10 minutes, dust with confectioners’ sugar, and serve warm with honey.

Notes

    Nutrition

    Find it online: https://bakerslider.com/ekmak-syrian-bread/

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