Poppy Seed Babka

Category: Desserts Tag: Poppy Seeds

Babka is traditionally filled with either walnut, chocolate, poppy seeds or a mix of cinnamon and sugar.

But what makes babka truly special is the way the loaves are shaped: The dough is rolled up around the filling and then sliced down the length to create two long pieces streaked with filling.

Twist those pieces around each other, pop them in a loaf pan, and you have babka in all its twisty, layered glory.

Ingredients

• Water: 

  1/2 cup = 120 ml

• Active dry yeast: 

  2 teaspoons

• Milk: 

  1/2 cup = 120 ml

• Granulated White Sugar: 

  1/2 cups = 100 grams

• Egg: 

  3

• Salt: 

  1 teaspoon

• Vanilla Extract: 

  1 teaspoon

• Flour: 

  4 3/4 cups = 608 grams

• Butter: 

  1/2 cup = 113 grams

• Sunflower Oil: 

  2 tablespoons

• Poppy Seeds for filling: 

  240 grams

• Sugar for the filling: 

  1/2 cup = 100 grams

• Milk for the filling: 

  200 ml

• Butter for the filling: 

  10 grams

• Egg yolk for Egg wash: 

  1

Directions

THE INGREDIENTS ARE FOR TWO LOAVES!

Make the Dough:

1. Combine the water and the yeast in the bowl, and let stand until the yeast is dissolved.
2. Add the milk, eggs, sugar, salt, and vanilla extract, and whisk until the yolks are completely combined.
3. Add the flour and stir with a stiff spatula until a shaggy, floury dough is formed.

1. Using a dough hook, knead on medium-low speed until the dough comes together. With the mixer still running, begin adding the butter. Mix until completely incorporated all the butter. Now add slowly the oil.
2. Continue kneading for another 5 minutes until the dough is silky, elastic, and quite jiggly. This won’t form a ball like regular dough — it should bunch around the dough hook and clear the sides of the dough hook, but will still be attached in a sticky dough mass to the bottom of the bowl. Add the extra 1/4 cup of flour as needed if the dough is sticking to the sides of the bowl.
3. Now, it’s time to chill the dough. Transfer it to your largest mixing bowl. Cover and let rise for 1 to 2 hours at room temperature until doubled in bulk. Transfer to the fridge and chill for at least 3 hours or overnight. I recommend letting the dough chill overnight. Let it “take its time”! 

Prepare the filling:

1. Start with grinding the poppy seeds with sugar until it becomes powder. When it’s done, transfer into a pot and pour the milk.
2. Put it on the stove and place over medium-high heat for about 3-4 minutes. Whisk continuously.
3. Remove from the heat, and add the butter. Mix until fully melted. Set aside to cool down.
4. Line two loaf pans with long rectangles of parchment so that the parchment hangs over the sides of the pan. This helps to take out easier the babka from the pan.

Shape the babka loaves:

1. Remove the dough from the fridge. Sprinkle your work surface generously with flour and scrape the dough out on top. Cut it into 2 equal pieces.

1. Sprinkle the work surface with a little more flour, then set one of the pieces of dough on top. Use the palms of your hands to press it into a rough rectangle shape. Rub a little flour into a rolling pin and roll the dough out into a thin rectangle. (the thinner you roll, the more layers you’ll make).
2. Scatter the filling over the surface of the dough, then use the back of a spoon to spread and press the filling into the layer.
3. Starting with the short end closest to you, carefully roll the dough into a log. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in flour and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers.
4. To form the babka loaves, turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Flour your hands and lift the loaf into the loaf pan. If the loaf is a little too long for the pan, just smoosh it a little on either end to make it fit — any gaps will be filled in by the rising dough.
5. Repeat with the other loaves. Cover the shaped loaves and let them rise in a warm counter until puffy and just starting to come over the tops of the pans, around 45 minutes.

Bake the loaves :

1.  Preheat the oven to 180°C.
2. When the loaves have risen, whisk the yolk and gently brush it all over the surface of the loaves.
3. Put the loaves to the oven. Bake 45 to 55 minutes — cover the loaves with foil in the last 10 minutes if the edges look like they might be starting to burn. The loaves are done when deep glossy brown and a skewer inserted in the middle comes out clean of any dough.
4. Let the loaves cool in the pan for about 10 minutes to firm up then you can take it out.
5. Place them on a cooling rack or on a platter and let them cool completely.
6. Can you believe it? It’s DONE, You DID IT, and now you just have to eat!

Congrats! Nice job! Proud of You!