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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread Filling: Evenly spread the prepared poppy seed meringue filling over the rolled dough, leaving a small border around the edges.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- 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.
- Bake: Bake the babka for 35-40 minutes, or until golden brown and cooked through. If it browns too quickly, tent with foil.
- 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
