Poppy seed babka recipe

Recipe for a delicious fluffy yeast bundt cake with poppy seed and dried fruit filling.

5 z 5 ocen

Prep Time 4

Cook Time 40

Total Time 4 40

Course Cakes

Servings 12

Calories 380 kcal

Crumble the yeast in a bowl, add a teaspoon of sugar and mix until the yeast dissolves.
20 g yeast, 1 teaspoon sugar
Add warm milk, mix, cover the bowl with a cloth and set aside until the yeast starts to work.
90 ml milk
In the mixer bowl, place the flour, the rest of the sugar, egg yolks, egg, and softened butter.
250 g wheat flour - all-purpose, 2 egg yolks, 1 egg, 50 g sugar, 50 g butter
Pour in the yeast starter and knead the dough - it will be quite thick.
Cover the bowl with the dough with a cloth and set aside in a warm place to rise.
In the meantime, prepare the poppy seed filling.

Pour boiling water over the ground poppy seeds and set aside for about half an hour.
200 g poppy seeds
Line a fine-mesh sieve with cheesecloth or a muslin diaper and pour the poppy seeds with water through it, additionally squeeze out excess water from the poppy seeds.
Add sugar and dried fruits to the poppy seeds as desired - raisins, nuts, orange peel.
70 g sugar, 1 handful nuts, 1 handful raisins, orange peel, etc.
Whisk the egg whites until stiff with a pinch of salt.
2 egg whites
Add the egg whites to the poppy seeds and gently mix - if you like, add extract.
almond extract

Briefly knead the risen yeast dough again.
Place on a floured surface and roll out into a thin flat cake.
Spread the poppy seed filling over the top of the dough - leaving the longer edges empty.
Roll up the dough along the long side.
Grease the babka pan with butter and sprinkle with flour or breadcrumbs.
Place the dough into the pan and join the ends.
Cover the pan with the dough with a cloth and set aside in a warm place for about half an hour.
Preheat the oven to 170 degrees Celsius (fan mode).
Bake the babka for about 30-40 minutes - until nicely browned.
After baking, let it rest for about 10 minutes, then carefully transfer the cake to a plate.

In a saucepan, heat the heavy cream, when hot, add the broken chocolate.
75 ml heavy cream, 100 g dark chocolate
Stir until the chocolate is nicely melted.
Add a tablespoon of honey and mix thoroughly.
1 tablespoon honey
Spread the icing over the top of the bundt cake.

Servings: 100gCalories: 380kcalCarbohydrates: 32gProtein: 17gFat: 19g

Keyword poppy seed cake, poppy seed yeast cake

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