Poppy Seed Babka with Lemon & Walnuts
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.
Instructions
23 stepsMake the Preferment:
Gather your required ingredients.
Warm the milk (not hotter than 40°C), then combine with sugar and yeast.
Stir in one-third of the flour (about 90 g) and mix until smooth.
Cover and leave in a warm place for 30 minutes to activate.
Prepare the Dough:
In a stand mixer with a dough hook, combine the remaining flour and salt. Add in the preferment and begin mixing.
Add the eggs one at a time, mixing between additions.
Once the dough is smooth and elastic, gradually incorporate the soft butter.
Knead until fully absorbed and homogenous.
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:
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.
Mix the drained seeds with honey, cornstarch, lemon zest, vanilla, and a pinch of salt. Stir in chopped walnuts.
Assemble the Babka:
Roll out the dough into a rectangle, approximately 40 x 30 cm, on a lightly floured surface.
Spread the filling evenly across the surface, leaving a 2 cm border.
Roll up the dough tightly into a log. Use a baking paper or towel underneath to help you roll and lift.
Slice the log in half lengthwise, exposing the filling.
Twist the two strands together, then coil into a round babka shape.
Final Proof:
Transfer to a parchment-lined pan or ring mold.
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:
Preheat the oven to 180°C/360°F.
Bake the babka for 25–30 minutes, until golden brown and fragrant.
Serve:
Drizzle with warm honey after baking for extra shine and sweetness.
Let cool slightly before slicing.
Slice and serve!
Recipe Notes
This babka is soft, moist, and deeply aromatic. Best enjoyed fresh or slightly warmed with tea or coffee.
