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Antipasti - Appetizers

Poppy Seed Babka

Prep Time: Minutes
Cook Time: Minutes



For the dough: 1 lb. all-purpose flour, plus more for dusting 1/4 oz. dry yeast (one bag) 1/2 cup sugar 12 tablespoons unsalted butter (1 1/2 sticks) at room temperature 3 egg yolks at room temperature 2/3 cups warm milk 1 teaspoon Sale di Cervia Sea Salt For the filling: 3/4 cups milk 4 tablespoons unsalted butter 1 cup sugar 7 1/2 oz. Poppy Seeds, ground twice in a coffee bean grinder Grated zest of 1 lemon 1/2 cup ground Large Roasted Un-Salted Almonds or cookie crumbs 1/4 cup 60% bittersweet chocolate chips (optional) To finish: 1 tablespoon unsalted butter, melted 1. Make the dough: In a stand mixer with the dough hook mix the flour with the yeast. Add the sugar and butter and mix again. Add egg yolks and milk, continue to mix and add the Sale di Cervia Sea Salt last. Mix for 5 minutes. Increase the speed of the mixer and mix the dough for another 2 minutes. Take the bowl out of the mixer and cover with a damp towel. 2. Turn the oven on the lowest heat for 2 minutes then turn it off. Put the covered bowl with the dough in the oven (that is now turned off) and let it stand until the dough more or less doubles its volume. (It can rise less than twice and it is still fine, continue as usual). 3. In the meantime prepare the filling: Put the milk, butter and sugar in a pot over medium heat and bring to boil. Lower the heat, add the ground poppy seeds and continue cooking while stirring for another 5 minutes. Take off from the heat and add the lemon zest and ground Un-Salted Almonds. Mix well and let cool. 4. Butter two 10” long loaf pans and line with parchment paper. 5. Divide the dough into two. Dust generously a large working surface with flour and roll one half of the dough into a rectangle of about 3/16” thick. The size of the rectangle will be about 10” x 13”. Spread half the filling thinly on the surface and sprinkle with half the chocolate chips, if desired. Roll the rectangle starting from the 10” side like a roulade. (You will get a 10” long roulade.) 6. Using a knife cut the roulade to its length almost until the end and make a braid by overlapping and wrapping one side over the other. Carefully transfer the babka into the loaf pan and repeat with the other half of the dough and filling. 7. Brush the top of the babkas with the melted butter. 8. Cover the two babkas with a damp towel and let them stand for another hour. 9. Heat the oven to 350 degrees. Bake the babkas for 50 minutes. Cool on a rack. Recipe adapted from and photo courtesy of www.haaretz.com

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