Ingredients
For the Stiff, Sweet Leaven:
- 40 g sourdough starter
- 40 g lukewarm water
- 15 g sugar
- 80 g bread flour
For the Main Dough:
- All of the active leaven
- 160 ml milk
- 1 egg
- 85 g sugar
- 320 g bread flour
- 8 g salt
- 100 g butter, cut into small cubes and softened
For the Poppy Seed Filling:
- 40 g butter
- 150 ml milk
- 100 g sugar
- 1 tbsp honey
- 1 tsp ground cinnamon
- 2 tbsp rum
- 200 g ground poppy seeds
For the Egg Wash:
- 1 egg, beaten
Instructions
- Prepare the Stiff Leaven: In a medium bowl, combine the sourdough starter, lukewarm water, sugar, and bread flour. Mix thoroughly until a stiff batter forms. Cover the bowl and let it ferment at room temperature until bubbly and active, approximately 6-8 hours.
- Make the Main Dough: In a large mixing bowl, combine the active leaven, milk, egg, sugar, bread flour, and salt. Mix until ingredients are just combined. Gradually incorporate the softened butter, mixing thoroughly after each addition until a smooth, elastic dough forms. Knead the dough well, either by hand or with a stand mixer, for about 8-10 minutes. Cover and allow to rest for about 1 hour or until slightly risen.
- Prepare the Poppy Seed Filling: In a saucepan, melt the butter over medium heat. Add the milk, sugar, honey, ground cinnamon, and rum. Stir frequently until the sugar is dissolved and the mixture is warm but not boiling. Remove from heat and stir in the ground poppy seeds. Let the filling cool completely to thicken.
- Roll and Fill the Dough: On a floured surface, roll the dough into a large rectangle approximately 30 x 40 cm. Spread the cooled poppy seed filling evenly over the dough, leaving a small border at the edges. Starting at the long side, tightly roll up the dough into a log.
- Braid and Proof the Babka: Slice the rolled dough lengthwise down the middle to expose the layers. Twist the two pieces together, keeping the cut sides facing up to reveal the filling. Transfer the twisted dough into a greased loaf pan. Cover and proof for 2-3 hours, or until almost doubled in size.
- Apply the Egg Wash: Just before baking, brush the top of the babka gently with the beaten egg to create a shiny, golden crust.
- Bake: Preheat the oven to 180°C (350°F). Bake the babka for 35-40 minutes, until deeply golden and cooked through. If the top browns too quickly, tent with foil halfway through baking.
- Cool and Serve: Remove the babka from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Using fresh, active sourdough starter is essential for proper fermentation and flavor development.
- Ground poppy seeds can be purchased pre-ground or you can grind whole seeds using a spice grinder for freshness.
- The rum in the filling adds depth but can be omitted or replaced with orange juice for a non-alcoholic version.
- Ensure the poppy seed filling is completely cool before spreading to prevent dough from becoming soggy.
- Store babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes (plus 6-8 hours for leaven fermentation and additional proofing)
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish/Eastern European
