Lemon Poppyseed Babka

Summer just feels like the right time for something lemony, doesn’t it? Bright, a little tangy, totally sunshine-y.

This lemon poppyseed babka came out of my attempt to bake something for my husband’s family, who are wild about anything with poppyseeds. I mean, seriously—if it’s got poppyseeds in it, they’re in.

Me? I’ve never totally understood the hype. But I have to admit, this one kind of won me over. The lemon adds this fresh, zingy thing that makes the poppyseeds way more fun, and the soft, twisty babka dough turns it into a cozy little loaf that somehow feels fancy and homey all at once. It’s perfect for lazy summer mornings, brunches that turn into lunches, or just because you want something sweet with your iced coffee.

Dough

½ Cup milk, warmed

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups flour

1 Teaspoon lemon zest

7 Tablespoons butter at room temperature

Filling

3/4 Cup poppyseeds

1 Egg white

2 Tablespoons melted butter, salted

1/2 Cup brown sugar

1/2 Teaspoon salt

2 Tablespoons lemon zest

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and lemon zest until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Prepare the poppyseed filling by combining all of the ingredients in a bowl. Mix until combined.

Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Using an offset spatula spread the filling over the dough in a thin layer. Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Fold in half and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 35-45 minutes. Let cool completely before slicing.