how to make lemon poppy seed polish babka

Pillowy texture Rich flavor Versatile

why you will love this lemon poppy seed babka


- prepare the raisins - start by soaking the raisins in hot water and brandy - soak for at least 1 hour - drain the liquid, pat dry the raisins and apply 1 tbsp of flour to further absorb the moisture

Step by Step

- activate the yeast - in a small bowl, combine warm milk, active dry yeast, and 1- 2 tbsp of sugar.  - Stir gently to combine.  - Let it sit in a warm place for about 5-10 min  - the yeast will become foamy and fragrant.

Step by Step

- prepare the dough - combine together flour, egg yolks, whole egg, granulated sugar, vanilla extract, lemon zest, poppy seeds, sea salt,  activated yeast mixture, butter and raisins - knead the dough

Step by Step

- transfer the dough to a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer to speed up the process but it is not required.

- liberally grease the baking pan - transfer the prepared dough into the prepared pan, spreading it out evenly - cover the pan with a towel, place in a warm spot and let it double in size 

- preheat oven to 350F  - bake the Babka 45 - 50 min until golden brown - you may need to cover the top of the pan with foil to avoid burning the babka 

- remove the babka from the oven - let it rest and cool in the form for 10-15 minutes - prepare the lemon glaze - carefully remove the babka from the form and let it cool few minutes

- glaze and enjoy!

- proper yeast activation, frothy + fragrant = good!  - use room temperature and fresh ingredients - kneading, min 15 min to develop gluten and texture - dough rising, must double in size - baking in preheated oven - resting in the baking pan