Brioche Poppyseed Babka!
Soft, rich bread swirled with poppyseed filling and a glossy crust that stays moist for days.
🔘Dough
120 ml (½ cup) warm milk
1/4 cup warm water
2 1/4 tsp(7g) instant yeast
48 g (¼ cup minus 1 tsp) sugar
3 large eggs (room temp)
530 g (4 cups) all-purpose flour
1½ tsp salt
1/4 cup warm water
1 tbsp vanilla extract (optional)
128 g (9 tbsp) unsalted butter (soft, cubed)
🔘Poppyseed Filling
2 cups (284g) poppyseed
1/2 cup (120g) unsalted butter (soft)
1/2 cup (100g) dark brown sugar
2/3 cup (160g) Milk
🔘Egg wash:
1 egg yolk
1/2 tbsp milk
1/4 tsp vanilla powder
🔘Syrup
1/2 cup (120 ml) water
1/2 cup (140 g) sugar
🔘Prep and baking process:
Preheat oven to 350°F/175°C.
Place parchment paper on the loaf pan and set aside.
In a stand mixer bowl, whisk milk, yeast, and sugar.
Let sit 5–10 min until foamy
Add eggs, flour, salt, and vanilla.
Mix with dough hook on low until shaggy dough forms.
Increase to medium-low and add butter, one piece at a time.
Knead 8–10 min until dough is smooth, elastic, and slightly sticky.
Transfer to a greased bowl, cover, and let it rise until doubled in size.
Now make poppyseed filling. Grind poppyseed before using.
In the saucepan heat butter with milk but do not boil.
Add poppyseed and sugar.
Boil the mixture until all sugar is dissolved and poppyseed should absorb all the milk.
Transfer to a bowl and let it cool.
After dough has risen punch down dough and divide into 2 equal parts.
Roll one part into a rectangle (40x30cm).
Spread half the filling evenly, leaving 1 cm border.
Roll tightly from the long side into a log.
Using a sharp knife, cut the log lengthwise in half to expose layers.
Twist the two halves together, keeping the cut sides facing up.
Transfer to a loaf pan.
Cover and let rise until puffy about 45-60 minutes.
Repeat with the other half.
Egg wash babka and bake for 30–35 minutes or until golden brown and cooked through.
While babkas bake, make simple syrup.
Simmer water, sugar and 1/4 tsp lemon juice until dissolved.
Brush hot syrup generously over babkas right after baking for shine and lasting moisture.
Serve and Enjoy♥️
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Baking a brioche poppyseed babka at home is a truly rewarding experience that combines the comfort of freshly baked bread with the unique texture and flavor of poppyseed filling. The key to achieving that perfect soft and rich dough lies in properly activating the instant yeast with warm milk and sugar until it's bubbly and foamy, which ensures a good rise. Using room temperature eggs and soft butter incorporated gradually during kneading helps develop the dough’s smooth elasticity, giving the babka its tender crumb. Grinding poppyseeds fresh just before making the filling intensifies their natural nutty flavor and texture. Heating the poppyseed mixture with butter, brown sugar, and milk until it thickens creates a luscious, spreadable filling that melds beautifully inside the swirls of dough. Rolling the dough into a tight log and cutting it lengthwise exposes the delicate layers, which when twisted and baked, form those signature marbled patterns enticing in every slice. One personal tip I found invaluable is making sure the syrup glaze is brushed on while the babka is still hot from the oven. This step adds a beautiful shine and locks in moisture, keeping your babka fresh and soft even the next day. For an extra flavor boost, adding a hint of vanilla extract in the dough and vanilla powder in the egg wash contributes subtle aromatic notes that complement the earthy poppyseed filling. Serving this babka slightly warmed enhances the softness and flavor, perfect for breakfast or an indulgent afternoon treat with coffee or tea. Storing it in a loosely covered container or wrapped in foil helps maintain the perfect balance of crusty exterior and moist interior. This recipe offers a satisfying baking journey and a delicious reward worth sharing with family and friends.
