Poppy Seed Babka

My heart belongs to this poppy seed babka. Growing up, poppy seed baked goods were a staple, and to this day they’re still my favorite treat. I also love babka around the holidays — we usually haul five or so loaves home from NYC every time we visit. This poppy seed babka combines two of my absolute favorites in one, and making it at home feels so special — this recipe yields two beautiful babkas, perfect for sharing some with friends!

How To Make a Poppy Seed Babka

Making babka may be a two-day process, but don’t let that intimidate you. Most of that time is hands-off while the dough chills or rises, and believe me — it’s so worth it!

• Make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together all the dough ingredients except the butter. Add the softened butter in cubes and knead until the dough is elastic.
• Chill the dough: Transfer the dough to a large oiled bowl and refrigerate it for at least six hours.
• Shape the loaves: Let the dough come to room temperature, then divide it in half and roll it into two rectangles. Spread the poppy seed filling on, then roll each rectangle into a log. Slice the logs in half lengthwise and twist the halves together, pinching the edges to seal.
• Let the loaves rise: Place each loaf in a buttered 9-inch bread pan, cover, and allow them to rise for 45 minutes.
• Bake the babkas: Bake the loaves at 375°F for 30-35 minutes.
• Glaze and serve: Simmer the sugar and water together in a small saucepan to make the glaze. Brush the hot loaves immediately with the glaze, then let them cool in the pan.

Tips For a Perfect Poppy Seed Babka

Yeast doughs are notorious for being finicky, so I’ve created a detailed guide to help you guys make a flawless poppy seed babka. Even though I’m not a huge fan of baking, I love how easy this recipe is!

• Make the poppy seed filling ahead of time. Follow this easy recipe to make a delicious poppy seed filling that will last for up to a week.
• Use fresh yeast. Instant or active dry yeast will work here. To check if your yeast is fresh, bloom it in a bowl with the lukewarm water before adding it to the dough. If the yeast foams, it’s good to go!
• Knead the dough sufficiently. Enriched doughs “knead” to be mixed for quite a long time to strengthen the gluten and develop the right structure. Aim for 10-15 minutes, or whenever the dough is shiny and stretchy.
• Chill the dough overnight. The overnight (or at least six hours) chill is essential because it makes the dough less sticky and way easier to roll out and shape. Plus, it allows the dough to develop incredible flavor.
• Slice the logs with a serrated knife. Protect the swirls at all costs! Use a serrated bread knife or this awesome tool to make gentle long cuts and divide each log in half.
• Keep the cut sides up when twisting. Some of the filling will inevitably ooze out, but try to keep the cut sides intact and facing upwards while you’re twisting so they’re exposed. This is what gives the babka its classic swirled appearance.
• Line the pans with parchment paper. Easy removal for the win 🙂
• Don’t skip the glaze! That simple sugar syrup you brush on at the end does more than just add a beautiful shine. It keeps the babka moist and fresh for days.

Make Ahead & Storage

If your family doesn’t have a huge sweet tooth, give one of the loaves away to a friend! There’s no better gift than one made with sugar and love.

• Make ahead: Refrigerate the babka dough for up to two days. Prep the filling and syrup before assembling the babka.
• Storage: Store leftover babka in an airtight container for up to three days at room temperature, up to one week in the fridge, or up to one month in the freezer. Thaw frozen babka on the countertop for a few hours.

More Poppy Seed Recipes

• Poppy Seed Roll — A Classic Slavic recipe inspired by my mom
• Poppy Seed Buns — Absolutely stuffed with sweet poppy seed filling
• Lemon Poppy Seed Muffins — Soo moist and bursting with lemon flavor
• Honey Walnut Poppy Seed Cake — Crunchy walnuts and poppy seeds + smooth dulce de leche cream

Recipe

Poppy Seed Babka

Print Pin

Servings

12 servings

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chill 6 hours hrs 40 minutes mins

Total Time 7 hours hrs 50 minutes mins

Recipe contributed by: Natalya Drozhzhin

This poppy seed babka features a soft, rich dough, a sweet poppy seed swirl, and a shiny glaze. It's a stunning treat that looks (and tastes) bakery-worthy!

Ingredients

Babka Dough

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp active dry yeast
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup lukewarm water 110°F
• 10 tbsp unsalted butter room temperature

Poppy Seed Filling

• 2 cups poppy seed filling

Babka Syrup

• 1/2 cup sugar
• 1/2 cup water

US Units – Metric

Instructions

Babka Dough

• In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
  
• Add the eggs and lukewarm water. Using a dough hook, knead until a rough dough forms.
  
• Cut the butter into small cubes and add them one at a time while the mixer is on. Knead on low speed until the dough becomes shiny and elastic.
  
• Place the dough into a large oiled bowl. Cover the bowl with plastic wrap and refrigerate the dough overnight (or at least 6 hours). Remove the dough from the fridge and let it rest at room temperature for 40 minutes before shaping.
  

Filling & Assembly

• Butter two 9-inch bread pans and line them with parchment paper.
  
• Divide the dough into two equal parts. Roll each one into a rectangle.
  
• Spread the prepared poppy seed filling evenly over each rectangle. Roll each rectangle tightly from one of the longer edges into a log. Pinch the edges to seal.
  
• Slice each log in half lengthwise. With the cut sides facing up, twist the two halves together. Pinch the ends to seal.
  
• Transfer each twisted loaf into the pans. Cover the pans with a towel and let the loaves rise in a warm place for 45 minutes.
  

Baking & Syrup

• Preheat the oven to 375°F. Bake the risen loaves for 30–35 minutes, or until the tops are golden brown.
  
• Meanwhile, make the syrup. Combine the sugar and water in a small saucepan, bring the mixture to a simmer, and stir until the sugar dissolves.
  
• Brush the hot babkas generously with the syrup immediately after baking. Let the loaves cool in the pans, then remove, slice, and serve. Enjoy!
  

Note: This recipe yields 2 babkas – perfect for sharing!

Nutrition Facts

Poppy Seed Babka

Amount Per Serving

Calories 432 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g35%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 66mg22%

Sodium 330mg14%

Potassium 109mg3%

Carbohydrates 69g23%

Fiber 2g8%

Sugar 17g19%

Protein 10g20%

Vitamin A 351IU7%

Vitamin C 0.001mg0%

Calcium 54mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.