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Poppy Seed Babka

Poppy Seed Babka

5 from 3 votes
This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.
Servings 10 servings
Prep Time 30 minutes
Cook Time 52 minutes
Total Time 1 hour 22 minutes
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Ingredients
  

For the 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 Meringue Filling

For Brushing

Sugar Syrup, optional

  • 2 tbsp (30g) sugar
  • 3 tbsp (45ml) water

Instructions
 

Prepare the dough.

  • In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
    activate yeast
  • 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. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
    Mix dough Ingredients
  • Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
  • Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the poppy seed meringue filling.

  • Add the egg whites to a mixing bowl with a pinch of salt.
    Egg whites with salt for meringue
  • Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
    Whip egg whites with sugar
  • Add the ground poppy seeds and vanilla extract.
    Add poppy seeds to meringue.
  • Mix gently to combine. Set aside until ready to use.
    Poppy Seed Filling

Assemble the babka.

  • On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
    Roll the dough into a rectangle
  • Spread poppy seed mixture evenly.
    Spread poppy seed filling
  • Leave about a 1/2-inch (1cm) border around the edges.
  • Roll up the dough.
    Roll the dough
  • Cut the log in half lengthwise using a sharp knife.
    Cut the log in half
  • Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
    Braid the 2 pieces of dough
  • Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
  • Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.
    The babka after rising in the pan

How to bake the babka.

  • Preheat the oven to 350F (180C).
  • Brush the bread with beaten egg.
    Brush the babka with beaten egg
  • Reduce oven temperature to 320F (160C).
  • Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
    Baked Poppy Seed Babka
  • During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

  • In a saucepan add the water and sugar and boil for 2-3 minutes.
  • Brush the babka while still warm with the sugar syrup.
    Brushing Babka with syrup
  • Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

Serving: 1 serving out of 12Calories: 388kcalCarbohydrates: 48.6gProtein: 10.7gFat: 17.9gSaturated Fat: 3.2gCholesterol: 35mgSodium: 169mgPotassium: 279mgFiber: 4gSugar: 20.2gCalcium: 468mgIron: 5mg
Calories: 388kcal
Course: Dessert, Snack
Cuisine: European
Keyword: babka, holiday poppy seed rolls, poppy seeds