Zapisz Tender, buttery babka swirled with a luscious poppyseed filling, topped with a light glaze and sliced for a striking, bakery-style treat.
I remember the first time I baked this poppyseed babka for friends who grew up eating traditional Eastern European pastries. The delight on their faces when slicing into the beautiful swirls proved it was worth the effort!
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (7 g) instant yeast, 1/2 tsp fine sea salt, 1/2 cup (120 ml) whole milk (lukewarm), 2 large eggs (room temperature), 1 tsp vanilla extract, 1/2 cup (115 g) unsalted butter (softened)
- Poppyseed Filling: 3/4 cup (100 g) poppy seeds, 1/4 cup (60 ml) whole milk, 1/4 cup (50 g) granulated sugar, 1 tbsp honey, 2 tbsp unsalted butter, 1/2 tsp lemon zest, 1/2 tsp vanilla extract, pinch of salt
- Glaze: 1/2 cup (60 g) powdered sugar, 1–2 tbsp milk or lemon juice
Instructions
- Prepare the Dough:
- In a large bowl, whisk flour, sugar, instant yeast, and salt. Add lukewarm milk, eggs, and vanilla extract. Mix until a shaggy dough forms. Gradually add softened butter, kneading until smooth and elastic (about 8–10 minutes by hand or 5 minutes with mixer).
- First Rise:
- Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1.5 hours).
- Make the Poppyseed Filling:
- Grind poppy seeds. In a saucepan, combine milk, sugar, honey, butter, and ground poppy seeds. Heat over low, stirring until thickened (about 5 minutes). Remove from heat, stir in lemon zest, vanilla, and salt. Cool completely.
- Shape the Babka:
- Roll dough into a 12x16-inch (30x40 cm) rectangle. Spread poppyseed filling evenly, leaving a 1/2-inch border. Roll up tightly from the long side into a log.
- Twist and Second Rise:
- Slice the log in half lengthwise. Twist the halves together, cut sides up, to create a braid. Transfer to a parchment-lined loaf pan. Cover and rise 45–60 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden. If browning too quickly, tent with foil in last 10 minutes.
- Glaze and Slice:
- Cool babka in pan 15 minutes, then transfer to rack. Mix powdered sugar with milk or lemon juice for a glaze and drizzle over cooled babka. Slice and serve.
Zapisz Sharing warm babka slices on a Sunday morning always brings out nostalgic stories about family baking traditions and laughter around the table.
Required Tools
Large mixing bowl, stand mixer (optional), rolling pin, saucepan, loaf pan (9x5-inch / 23x13 cm), parchment paper, spice grinder or mortar and pestle, pastry brush (optional)
Allergen Information
Contains: Wheat (gluten), milk, eggs, butter. May contain traces of nuts. Always check labels for severe allergies.
Nutritional Information
Per serving: 290 calories, 12 g total fat, 39 g carbohydrates, 6 g protein
Zapisz This babka is a showstopper dessert and a comforting treat. Try serving it with tea or coffee for an irresistible bakery-style experience at home.
Najczęściej zadawane pytania dotyczące przepisów
- → How is the poppyseed filling made for babka?
Poppy seeds are ground, then gently cooked with milk, sugar, honey, butter, lemon zest, and vanilla until thickened and flavorful.
- → Can this babka be made without a mixer?
Yes, the dough can be kneaded by hand for about 8-10 minutes until smooth and elastic.
- → How do you shape and twist babka?
After rolling the dough and spreading the filling, it's rolled into a log, sliced lengthwise, then twisted into a braid before baking.
- → What garnish adds sweetness to this treat?
A simple glaze made with powdered sugar and milk or lemon juice is drizzled over the cooled loaf before serving.
- → How should babka slices be stored?
Store in an airtight container; babka stays fresh for 2–3 days and tastes best slightly warm or toasted.
- → Can I add chocolate to this treat?
Yes, for extra richness, a handful of chopped dark chocolate can be added with the filling before shaping.