This sourdough babka has a soft and tender crumb with beautiful swirls of sweet poppy seed filling.
It’s made with an enriched brioche-like dough, which contributes to a delicate texture and a rich taste, making it a delicious sweet treat for any time of the day.
Combine the active leaven, milk, egg and sugar in the bowl of a stand mixer. Add the flour and knead briefly until fully incorporated. Let the dough rest 30 minutes.
Next, add the salt and the softened butter cubes. Knead on medium speed until the dough is smooth and elastic, about 10 - 15 minutes. Let it rise in a warm spot for 4 hours. Then transfer it to the fridge overnight.
The next day, take the dough out of the fridge. Let it come to room temperature and prepare the poppy seed filling. Roll the dough out into an even rectangle.
Spread the poppy seed filling over the dough.
Starting from one short side, roll the dough into a tight log.
Cut the roll in half lenghtwise and twist the strands together into a babka.
Place the babka into a loaf pan lined with parchment paper. Let it proof in a warm spot for about 4 hours, or until it has significantly increased in size.
It's fully proofed and ready to be baked when it has increased in volume and looks puffy and airy.
Pre-heat the oven to 180 °C. Brush the top of the loaf with egg wash and bake the babka for 40 - 50 minutes until golden brown.