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.
Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.
When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!
How to make poppy seed babka
The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.
How to prepare the dough
In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.
Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
How to prepare the poppy seed meringue filling
For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.
Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.
How to assemble the babka
Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).
Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.
Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.
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.
How to bake the poppy seed babka
While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).
Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.
Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.
Let the poppy seed babka cool completely before cutting it into slices.
Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.
Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.
More bread recipes you may also like
If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.
If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.
These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.
For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.
YOU MAY ALSO LIKE:
Poppy Seed Rolls
Strawberry Poppy Seed Layer Cake
Poppy Seed Macarons
Cheesecake with Poppy Seeds
Orange Poppy Seed Cake
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
Poppy Seed Blueberry Cake
Lemon Poppy Seed Crumble Muffins
Poppy Seed Babka
Ingredients
For the dough
- 2 â…” 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
- 2 ¼ cups (300g) ground poppy seeds
- 2 egg whites
- pinch of salt
- 1/2 cup (100g) sugar
For Brushing
- 1 egg , beaten
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.
- 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.
- 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.
- Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
- Add the ground poppy seeds and vanilla extract.
- Mix gently to combine. Set aside until ready to use.
Assemble the babka.
- On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
- Spread poppy seed mixture evenly.
- Leave about a 1/2-inch (1cm) border around the edges.
- Roll up the dough.
- Cut the log in half lengthwise using a sharp knife.
- Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
- 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.
How to bake the babka.
- Preheat the oven to 350F (180C).
- Brush the bread 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.
- 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.
- Let the poppy seed babka cool completely before cutting it into slices.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
