Poppy Seed Babka
Poppyseed Babka Recipe is like a cake and a sweet bread in one. Soft sweet yeast dough with cream cheese and poppy seed filling twisted into a decadent wreath.
Servings: ten servings
Ingredients
Dough:
- one cup whole milk
- 1/3 cup granulated sugar
- four tbsp unsalted butter
- half tsp table salt
- two large eggs
- two ½ tsp active dry yeast
- three 1/3 cups all-purpose flour, measured then sifted
Filling:
- eight oz cream cheese, softened
- a quarter cup granulated sugar
- 12.5 oz canned poppy seed
- powdered sugar, for dusting, optional
Instructions
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Preheat oven at to three hundred sixty five°F at step ten.
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Cover a large baking sheet with parchment paper, lightly spray with baking spray. Set aside.
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In a small saucepan, add butter, salt, sugar and milk, heat until very warm but not hot (no warmer than one hundred degrees).
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Remove from heat and add whisked eggs and yeast, stir to combine. Cover saucepan and allow yeast to activate, about five minutes.
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Add flour to saucepan and mix to combine. Transfer dough to a large greased mixing bowl and cover (if the saucepan used was large, keep dough in there).
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Allow the dough to rise 1 half hours or until doubled in size.
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Combine cream cheese and sugar.
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Dust surface with flour and roll out the dough to a rectangle, about 13" x 20" in size. The dough will be slightly sticky, keep surface and top of dough floured.
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Spread poppy seed filling over the dough. Spread cream cheese mixture over poppy seed.
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Roll up dough into a log, bring log together to create a wreath and bring together ends of log and secure seems.
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Pull out on the wreath to stretch the dough.
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With kitchen shears, cut slits in the dough about ½” – ¾” apart.
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Shape cut slits into a wreath (see pictures and video) and brush with egg wash. As you are shaping the wreath pull dough away.
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Rise for half hour.
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Bake until top of babka is golden, about eighteen to twenty two minutes.
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Once cooled, dust with powdered sugar, optional.
