Poppy Seed Babka with Lemon & Walnuts
Description
Poppy Seed Babka with Lemon & Walnuts has roots that stretch back to the cozy kitchens of Eastern Europe, where Jewish families first created this beautiful, swirled bread for special celebrations.
What began as a humble loaf filled with leftover dough and poppy seeds soon became a beloved dessert shared during holidays and gatherings.
The poppy seeds, rich and nutty, were believed to bring luck and abundance, while the soft, buttery dough turned every slice into a small celebration of comfort and care.
Over time, babka traveled across continents—picked up lemon for brightness and walnuts for a satisfying crunch.
Today, this version blends the charm of old-world baking with a zesty modern touch. The sweet poppy filling, tangy lemon zest, and toasted walnuts create a perfect balance of flavors that tell a delicious story of heritage, creativity, and the joy of baking from the heart.
Note: If using raw poppy seeds, boil them first (see steps below). You may also use ready-made poppy seed paste as a shortcut.
Ingredients
For the Dough:
For the Filling:
Instructions
Make the Preferment:
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Gather your required ingredients.
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Warm the milk (not hotter than 40°C), then combine with sugar and yeast.
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Stir in one-third of the flour (about 90 g) and mix until smooth.
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Cover and leave in a warm place for 30 minutes to activate.
Prepare the Dough:
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In a stand mixer with a dough hook, combine the remaining flour and salt. Add in the preferment and begin mixing.
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Add the eggs one at a time, mixing between additions.
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Once the dough is smooth and elastic, gradually incorporate the soft butter.
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Knead until fully absorbed and homogenous.
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Cover and let rise for about 1.5 to 2 hours, or until doubled in size. Alternatively, refrigerate the dough overnight for a slower fermentation.
Prepare the Filling:
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If using raw poppy seeds: rinse them well, then place in a saucepan, cover with water, and boil for 30 minutes, until soft. Drain thoroughly and cool.
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Mix the drained seeds with honey, cornstarch, lemon zest, vanilla, and a pinch of salt. Stir in chopped walnuts.
Assemble the Babka:
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Roll out the dough into a rectangle, approximately 40 x 30 cm, on a lightly floured surface.
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Spread the filling evenly across the surface, leaving a 2 cm border.
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Roll up the dough tightly into a log. Use a baking paper or towel underneath to help you roll and lift.
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Slice the log in half lengthwise, exposing the filling.
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Twist the two strands together, then coil into a round babka shape.
Final Proof:
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Transfer to a parchment-lined pan or ring mold.
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Cover and let rise in a warm spot for 1.5–2 hours, or until visibly puffed. Alternatively, let it proof overnight in the fridge, then bring to room temp before baking.
Bake:
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Preheat the oven to 180°C.
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Bake the babka for 25–30 minutes, until golden brown and fragrant.
Serve:
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Drizzle with warm honey after baking for extra shine and sweetness.
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Let cool slightly before slicing.
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Slice and serve!
Note
This babka is soft, moist, and deeply aromatic. Best enjoyed fresh or slightly warmed with tea or coffee.
