Poppy Seed Babka Recipe

Introduction

Poppy Seed Babka is a delightful Eastern European sweet bread known for its soft, tender dough and rich, nutty poppy seed filling. This recipe guides you through making a luscious babka that’s perfect for sharing with family and friends during breakfast or dessert.

Ingredients

• 2 ⅔ cups (330g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/2 tsp (2g) salt
• 1 ¼ tsp (4g) active dry yeast
• 3/4 cup (180ml) lukewarm milk
• 1 tbsp (15g) sour cream
• 1 tsp (5g) vanilla extract
• 2 egg yolks
• 3 tbsp (40g) melted butter
• 2 ¼ cups (300g) ground poppy seeds
• 2 egg whites
• Pinch of salt
• 1/2 cup (100g) sugar
• 1 egg (beaten, for egg wash)
• 2 tbsp (30g) sugar
• 3 tbsp (45ml) water

Instructions

1. Step 1: Prepare the yeast mixture by combining yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk in a medium bowl. Let it rest for 5–10 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream, and melted butter. Knead the mixture by hand or with a mixer until the dough pulls away from the sides of the bowl.
3. Step 3: Shape the dough into a ball, transfer it to an oiled bowl, cover with plastic wrap, and let it rest in a warm place for about 1 hour until doubled in size.
4. Step 4: Prepare the poppy seed filling by whipping egg whites with a pinch of salt until foamy. Gradually add sugar while continuing to whip until stiff peaks form.
5. Step 5: Gently fold in the ground poppy seeds and vanilla extract into the meringue mixture. Set aside.
6. Step 6: On a floured surface, roll the risen dough into a rectangle about 18×10 inches (45×25 cm).
7. Step 7: Spread the poppy seed filling evenly over the dough rectangle.
8. Step 8: Roll the dough tightly from one long side to the other into a log. Slice the log lengthwise to expose the filling layers.
9. Step 9: Twist the two halves together, keeping the cut sides facing up, then place into a greased loaf pan and cover to rise for another 30–40 minutes.
10. Step 10: Preheat the oven to 350°F (175°C). Brush the top with beaten egg and bake for 35–40 minutes until golden brown and cooked through.
11. Step 11: While baking, combine 2 tbsp sugar and 3 tbsp water in a small saucepan. Heat gently until the sugar dissolves to create a syrup.
12. Step 12: Brush the warm babka with the sugar syrup right after removing it from the oven to add shine and sweetness. Allow to cool before slicing.

Tips & Variations

• Use freshly ground poppy seeds for the best flavor. If unavailable, store-bought ground poppy seeds work well but may have a milder taste.
• For a richer dough, substitute sour cream with Greek yogurt or add an extra tablespoon of melted butter.
• If you prefer a nutty crunch, sprinkle chopped walnuts or almonds over the poppy seed filling before rolling.
• To make the dough softer, proof it in a slightly warm, draft-free spot and avoid over-kneading.

Storage

Store the babka wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to one week. Reheat slices gently in a toaster oven or microwave to restore softness. For longer storage, wrap well and freeze for up to 3 months; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the poppy seed filling in advance?

Yes, the poppy seed filling can be prepared a day ahead and kept covered in the refrigerator. Bring it to room temperature before assembling the babka.

What can I use if I don’t have sour cream?

You can substitute sour cream with the same amount of Greek yogurt or cream cheese to maintain the dough’s moisture and tang.

Poppy Seed Babka Recipe

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★★★★★

4.6 from 104 reviews

• Author: Charlotte
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (8-10 servings) 1x

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Description

Poppy Seed Babka is a traditional Eastern European sweet yeast bread filled with a luscious poppy seed meringue filling. Soft, fluffy dough is rolled thin, layered generously with a rich poppy seed mixture, then braided and baked to a golden perfection. This babka boasts a delightful balance of sweet and nutty flavors with a tender crumb, perfect for breakfast, brunch, or an indulgent dessert.

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Ingredients

Scale 1x2x3x

Dough

• 2 ⅔ cups (330g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/2 tsp (2g) salt
• 1 ¼ tsp (4g) active dry yeast
• 3/4 cup (180ml) lukewarm milk
• 1 tbsp (15g) sour cream
• 1 tsp (5g) vanilla extract
• 2 egg yolks
• 3 tbsp (40g) melted butter

Poppy Seed Filling

• 2 ¼ cups (300g) ground poppy seeds
• 2 egg whites
• pinch of salt
• 1/2 cup (100g) sugar
• 1 tsp (5g) vanilla extract

Finishing

• 1 egg, beaten (for egg wash)
• 2 tbsp (30g) sugar
• 3 tbsp (45ml) water

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Instructions

1. Activate Yeast: In a medium bowl, dissolve 1/4 cup (60ml) lukewarm milk with 1/2 tsp (3g) of sugar and the active dry yeast. Let the mixture rest for 5-10 minutes until frothy to confirm yeast activation.
2. Prepare Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the remaining lukewarm milk, the activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough by hand or with a mixer until it forms a smooth ball that pulls away from the bowl sides.
3. First Rise: Shape the dough into a ball, place it into an oiled bowl, and cover tightly with plastic wrap. Let it rise in a warm spot for about 1 hour until doubled in size.
4. Make Poppy Seed Filling: In a clean bowl, add egg whites and a pinch of salt. Whip until foamy, then gradually add sugar and continue whipping until stiff peaks form. Gently fold in ground poppy seeds and vanilla extract to combine. Set aside.
5. Roll Dough: On a floured surface, roll the dough out into an 18×10 inch (45x25cm) rectangle, ensuring an even thickness for a uniform bake.
6. Spread Filling: Evenly spread the prepared poppy seed meringue filling over the rolled dough, leaving a small border around the edges.
7. Shape Babka: Carefully roll the dough from the long edge into a tight log. Slice the log lengthwise down the center to expose the layers, then twist the two halves together, keeping the filling visible, and shape into a loaf.
8. Second Rise: Place the braided loaf into a greased loaf pan or onto a parchment-lined baking tray. Cover and let it rise again for 30-45 minutes in a warm place until puffed.
9. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
10. Egg Wash and Sugar Syrup: Brush the risen babka with the beaten egg wash to achieve a shiny golden crust. In a small saucepan, combine 2 tbsp sugar and 3 tbsp water, simmer until sugar dissolves to create a light syrup. Brush the syrup on the babka either before or just after baking for added sweetness and shine.
11. Bake: Bake the babka for 35-40 minutes, or until golden brown and cooked through. If it browns too quickly, tent with foil.
12. Cool and Serve: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. Brush again with sugar syrup if desired, then slice and serve once fully cooled.

Notes

• Ensure your yeast is fresh for proper rising.
• Ground poppy seeds can be found at specialty markets or homemade by grinding dried seeds in a spice grinder.
• Use room temperature ingredients to help yeast activation and dough rise.
• Optional: add lemon zest to the filling for a citrusy note.
• Store leftover babka wrapped tightly at room temperature for up to 2 days or freeze for longer keeping.
• Be gentle folding the meringue into the poppy seeds to keep the filling light.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: Eastern European

Keywords: Poppy Seed Babka, Poppy Seed Bread, Sweet Yeast Bread, Eastern European Dessert, Braided Bread, Holiday Bread