Honey Poppy Seed Babka

Ingredients

• Yeast dough (for one braid or loaf):

  • 3 cups (≈ 375 g) all-purpose flour

  • ¼ cup (50 g) granulated sugar

  • 1 tsp instant yeast

  • ½ tsp salt

  • ½ cup (120 ml) warm milk

  • 2 tbsp softened unsalted butter (odatine uyumlu: vegan margarin)

  • 1 large egg

• Filling:

  • 227 g Hasho Double-Roasted Poppy Seed Paste

  • 2 tbsp honey

  • (Optional: ½ tsp grated lemon zest or vanilla extract — to brighten the honey’s sweetness.)

• Glaze:

  • 2 tbsp honey, hafifçe ısıtılmış ve sürülmeye hazır

Instructions

1. Prepare the dough: In a mixing bowl, whisk flour, sugar, yeast, and salt. Stir in warm milk, egg, and butter until a soft dough forms. Knead briefly (by hand or mixer) until smooth and elastic. Cover and let rise until doubled (≈ 60–90 minutes).

2. Mix the filling: In a small bowl, blend the poppy seed paste with honey (veya arzu edilen aroma). Set aside.

3. Shape the babka: Roll the risen dough into a roughly 12 × 18 in (30 × 45 cm) rectangle. Spread the filling evenly, leaving a 1-in edge. Roll up tightly from the long side into a log; cut lengthwise down the center, keeping one end attached. Twist the two strands gently—“poppy black marbled poetry,” dedim ben kendimce—and place into a greased loaf pan.

4. Second rise & bake: Let the babka rise again for 30–45 minutes until puffy. Bake in a preheated 180 °C (350 °F) oven for about 30–35 minutes, until golden brown and the center registers 88–94 °C (190–200 °F).

5. Finish with glaze: As soon as it emerges from the oven, brush the warm loaf lightly with the warmed honey glaze. Let cool slightly before slicing.