Poppy Seed Babka

Ingredients

Dough

• 115 g lukewarm water

• 45 g fresh yeast (or 15 g active dry yeast)

• 375 g all-purpose flour , plus extra for dusting

• 350 g self-rising flour

• 200 g granulated sugar

• 200 g unsalted butter (cool room temperature)

• 200 g sour cream

• 1 large egg

• 2 large egg yolks

• 30 g unsalted butter (soft, for greasing pan)

  
  

Poppy Seed Filling

• 400 g poppy seeds

• 520 g whole milk

• 200 g granulated sugar

• 30 g apricot jam

• 50 g neutral cake or cookie crumbs (if needed)

  
  

Egg Wash

• 1 large egg

• 1 tbsp water

• Pinch of fine salt

• ———————-

• For the syrup

  • 150g caster sugar

  • Juice of 3 orange

  • 1 cinnamon stick

  • Half vanilla pod

  • 2 cardamom pods, lightly bruised

  • Make the syrup: In a small pan, combine the sugar, orange juice, cinnamon stick, and cardamom pods and vanilla pod. Heat gently to dissolve the sugar, then simmer for 2 minutes. Set aside.

  
  
  
  

Method

1. Prepare the dough

   • Pour lukewarm water into a stand mixer bowl.

   • If using fresh yeast, crumble it into the water. If using dry yeast, mix it with the sifted flours.

   • Add the all-purpose flour, self-rising flour, sugar, butter, sour cream, whole egg, and yolks.

   • Mix on low for 1 min until combined (dough will be sticky). Increase to medium speed and mix 3 min until soft and smooth.

2. Knead and first rise

   • Transfer dough to a well-floured surface. Stretch and fold for 1–2 min until it resists tearing.

   • Shape into a ball, place in a floured bowl, lightly dust top, cover with plastic wrap.

   • Let rise 1 hr until doubled. Refrigerate 3 hrs or overnight.

3. Prepare the filling

   • Grind poppy seeds finely (not into paste).

   • In a saucepan, heat milk and sugar until sugar dissolves. Stir in ground poppy seeds.

   • Cook on low, stirring, until thickened and milk absorbed (6–7 min).

   • Stir in apricot jam, transfer to shallow dish, cover with plastic wrap touching surface. Cool completely.

   • If excess moisture remains, mix in cake/cookie crumbs to absorb.

   Tip: Always taste poppy seeds before use—they should be earthy, not bitter. Store raw seeds in the freezer; ground seeds spoil quickly.

4. Divide and shape

   • Grease a 33×23 cm (13×9 in) baking dish with the soft butter.

   • Transfer dough to a floured surface and divide into 3 equal pieces.

   • Roll each piece into a 23×23 cm (9 in) square.

   • Spread filling evenly, leaving a 2–3 cm (1 in) border at the bottom.

   • Roll up tightly into cylinders and place seam-side down in the dish.

5. Proof

   • Cover with a towel and let proof until puffy and jiggly, about 1 hr.

6. Bake

   • Preheat oven to 175°C (350°F).

   • Mix egg wash (egg, water, salt) and brush over babkas, including sides.

   • Bake 35 min, until golden brown and hollow-sounding. Finish: While warm, brush generously with the syrup

     
     

7. Cool and serve

   • Cool completely in pan before separating.

   • Slice to serve, or wrap in foil and freeze (whole or halved) up to 1 month.

   
   

Notes & Tips

• Cake crumbs: Use neutral-flavored crumbs (white bread, muffins, pound cake) to prevent sogginess. Dry them before using.

• Storage: Wrap tightly in foil, place in freezer bag, freeze up to 1 month. Defrost in fridge overnight, then warm slightly before serving.

• Serving: Delicious plain or with a dusting of powdered sugar.