Rebel Float Poppyseed Babka (Wersja do druku)
Buttery babka twirled with poppyseed filling and glaze, sliced for an irresistible, bakery-style dessert.
# Składniki:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup unsalted butter, softened
→ Poppyseed Filling
09 - 3/4 cup poppy seeds
10 - 1/4 cup whole milk
11 - 1/4 cup granulated sugar
12 - 1 tablespoon honey
13 - 2 tablespoons unsalted butter
14 - 1/2 teaspoon lemon zest
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
→ Glaze
17 - 1/2 cup powdered sugar
18 - 1 to 2 tablespoons milk or lemon juice
# Przygotowanie:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Add lukewarm whole milk, eggs, and vanilla extract. Mix until a shaggy dough forms. Gradually incorporate softened butter and knead until smooth and elastic, approximately 8 to 10 minutes by hand or 5 minutes using a stand mixer.
02 - Transfer dough to a lightly greased bowl. Cover and let rise in a warm environment until doubled in volume, about 1 1/2 hours.
03 - Grind poppy seeds in a spice grinder or mortar and pestle. In a small saucepan, combine ground poppy seeds, whole milk, granulated sugar, honey, and unsalted butter. Heat gently, stirring until thickened, roughly 5 minutes. Remove from heat and add lemon zest, vanilla extract, and a pinch of salt. Allow to cool completely.
04 - On a lightly floured surface, roll the dough into a 12x16-inch rectangle. Evenly spread poppyseed filling across the dough, leaving a 1/2-inch border. Roll the dough tightly from the long side to form a log.
05 - Using a sharp knife, slice the log lengthwise into two pieces. Twist the halves together with the cut sides facing upward, creating a defined braid. Place the shaped dough into a parchment-lined 9x5-inch loaf pan. Cover and allow to rise for 45 to 60 minutes until puffy.
06 - Preheat oven to 350°F. Bake babka for 35 to 40 minutes until golden and fully set. If the surface browns rapidly, tent loosely with foil in the final 10 minutes.
07 - Cool babka in the pan for 15 minutes, transfer to a wire rack. Mix powdered sugar with milk or lemon juice until pourable and drizzle over cooled babka. Slice and serve.
# Additional Tips::
01 -
- Soft, buttery dough pairs perfectly with aromatic poppyseed filling
- Bakery-style appearance and flavor right from your kitchen
02 -
- Babka stays fresh for 2–3 days in an airtight container
- Contains gluten, milk, eggs, and butter; check for nut traces if using processed poppy seeds
03 -
- For extra flavor, add chopped dark chocolate to the filling
- Babka is best enjoyed slightly warm or toasted