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Poppy Seed Babka on a serving dish.
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Poppy Seed Babka

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!
Course Dessert
Cuisine American
Keyword Poppy Seed Babka, Poppy Seed Babka Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Chill 6 hours 40 minutes
Total Time 7 hours 50 minutes
Servings 12 servings
Calories 432kcal
Author Natalya Drozhzhin

Ingredients

Babka Dough

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.
    All the dry ingredients for babka in a bowl.
  • Add the eggs and lukewarm water. Using a dough hook, knead until a rough dough forms.
    Liquids added to the dry ingredients in a mixing bowl.
  • 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.
    Dough combined in a bowl with butter.
  • 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.
    Kneaded babka dough in a bowl.

Filling & Assembly

  • Butter two 9-inch bread pans and line them with parchment paper.
    Oiled baking pan.
  • Divide the dough into two equal parts. Roll each one into a rectangle.
    Rolle out dough on a counter.
  • 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.
    Rolled up dough with poppy seed filling.
  • Slice each log in half lengthwise. With the cut sides facing up, twist the two halves together. Pinch the ends to seal.
    Twisted babka dough.
  • 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.
    Poppy Seed Babka before baking in a pan.

Baking & Syrup

  • Preheat the oven to 375°F. Bake the risen loaves for 30–35 minutes, or until the tops are golden brown.
    Baked Poppy Seed Babka in a pan.
  • 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.
    pot with water and sugar
  • Brush the hot babkas generously with the syrup immediately after baking. Let the loaves cool in the pans, then remove, slice, and serve. Enjoy!
    Sliced Poppy Seed Babka.

Notes

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

Nutrition

Calories: 432kcal | Carbohydrates: 69g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 330mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 351IU | Vitamin C: 0.001mg | Calcium: 54mg | Iron: 3mg