Sourdough Lemon Poppy Seed Babka

Sourdough Lemon Poppy Seed Babka ingredients

• 300 g bread flour
• 100 g active sourdough starter (100% hydration)
• 75 ml warm whole milk
• 50 g granulated sugar
• 2 large eggs
• 60 g unsalted butter (softened)
• 3 g fine sea salt
• 1/2 cup poppy seeds
• 1/4 cup granulated sugar
• 1 tbsp lemon zest (from 1 lemon)
• 2 tbsp melted unsalted butter
• 2 tbsp milk
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice

Watch how to make Sourdough Lemon Poppy Seed Babka

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Lemon Poppy Seed Babka

1. In a large mixing bowl or stand mixer, combine 300g bread flour, 100g active sourdough starter, 75ml warm whole milk, 50g granulated sugar, 2 large eggs, and 3g fine sea salt. Mix on low speed for 5 minutes until a shaggy dough forms.
2. Add 60g softened unsalted butter, one tablespoon at a time, incorporating each addition fully before adding the next. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl, cover, and let it rest at room temperature for 2-3 hours for an initial bulk fermentation, performing a set of stretch and folds every 30 minutes. Then, refrigerate for 12-18 hours for a cold proof.
4. Prepare the filling: In a small bowl, combine 1/2 cup poppy seeds, 1/4 cup granulated sugar, 1 tbsp lemon zest, 2 tbsp melted unsalted butter, and 2 tbsp milk. Stir until well combined and the mixture forms a spreadable paste.
5. Lightly butter and flour a 9x5 inch loaf pan. On a lightly floured surface, gently punch down the cold dough. Roll it into a large rectangle, approximately 12x16 inches.
6. Evenly spread the lemon poppy seed filling over the entire surface of the dough, leaving a small border around the edges. Tightly roll the dough from one long side to the other, creating a log.
7. Using a sharp knife, slice the dough log lengthwise down the middle, exposing the swirled layers. Twist the two halves together, keeping the cut sides facing up, then carefully place the twisted dough into the prepared loaf pan.
8. Cover the loaf pan with plastic wrap or a clean kitchen towel and let it proof at room temperature for 2-4 hours, or until the babka has visibly risen and looks puffy. It should almost double in size.
9. Preheat your oven to 375°F (190°C). Bake the babka for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until deep golden brown and a skewer inserted comes out clean. An internal temperature of 200-205°F (93-96°C) is ideal.
10. While the babka bakes, prepare the lemon syrup: In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup water, and 1 tbsp lemon juice. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat.
11. As soon as the babka comes out of the oven, immediately and generously brush the warm lemon syrup over the entire top of the babka. This will add moisture, sweetness, and a lovely sheen.
12. Let the babka cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Slice and serve. The babka is best enjoyed within 2-3 days.

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