This moist & fluffy poppy seed babka or poppy seed yeast bread is a traditional Easter bread & everybody loves it. It´s vegan & easy to make.
Course poppy seed babka
Cuisine baking, bread
Keyword poppy seeds
Prep Time 20minutes
Cook Time 1hour
Resting time 2hours
Total Time 1hour20minutes
20gfresh yeast or 1 packet dry yeast
250mllukewarm oat milkpossibly a little more
Poppy seed filling
Zest of ½ organic lemon
50gsoft wheat semolina
75gground poppy seeds
Loaf pan 23 cm
Dissolve the yeast in lukewarm milk and knead with the remaining ingredients in the food processor to a smooth dough. If the dough is too dry, pour in a little more milk. (Spoonful)
Cover and leave in a warm place for 1 hour.
Boil the milk with lemon zest, sugar and salt, first stir in the semolina, then the poppy seeds. Pull off the stove and let it cool.
Preheat the oven to 200 ° C. Grease the loaf pan or line it with baking paper.
Place the yeast dough on a floured work surface and roll out into a rectangle. Spread the poppy seed mixture evenly on top and roll up the dough from the long side.
Halve the dough roll lengthways with a sharp knife. But don't cut all the way through. Carefully fold the two dough sticks over each other and place them in the baking pan. Cover and let rest in a warm place for 30 minutes.
Brush the poppy seed braid with egg wash or (soy) cream and bake in a hot oven for about 45 minutes until golden brown.
Let the braid cool down and if you like, brush the cake with a lemon glaze.
Mix the icing sugar with lemon juice until smooth and brush the poppy seeds evenly.