Poppy Seed Babka

Ingredients

• 1 cup whole milk
• 1/3 cup granulated sugar
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 2 large eggs
• 2 1/2 tsp active dry yeast
• 3 1/3 cups all-purpose flour, measured then sifted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 12.5 oz canned poppy seed
• powdered sugar, for dusting, optional

Instructions

1. 1

   Cover a large baking sheet with parchment paper, lightly spray with baking spray. Set aside.

2. 2

   In a small saucepan, add butter, salt, sugar and milk, heat until very warm but not hot (no warmer than 100 degrees).

3. 3

   Remove from heat and add whisked eggs and yeast, stir to combine. Cover saucepan and allow yeast to activate, about 5 minutes.

4. 4

   Add flour to saucepan and mix to combine. Transfer dough to a large greased mixing bowl and cover (if the saucepan used was large, keep dough in there).

5. 5

   Allow the dough to rise 1 1/2 hours or until doubled in size.

6. 6

   In a small bowl, combine the cream cheese and sugar.

7. 7

   Dust surface with flour and roll out the dough to a rectangle, about 13" x 20" in size. The dough will be slightly sticky, keep surface and top of dough floured.

8. 8

   Spread poppy seed filling over the dough. Spread cream cheese mixture over poppy seed.

9. 9

   Roll up dough into a log, bring log together to create a wreath and bring together ends of log and secure seems.

10. 10

    Pull out on the wreath to stretch the dough.

11. 11

    Preheat the oven to 365°F.

12. 12

    With kitchen shears, cut slits in the dough about ½” - ¾” apart.

13. 13

    Shape cut slits into a wreath (see pictures and video) and brush with egg wash. As you are shaping the wreath pull dough away.

14. 14

    Rise for 1/2 hour.

15. 15

    Bake until top of babka is golden, about 18-22 minutes.

16. 16

    Once cooled, dust with powdered sugar, optional.