Description
Ever since I tasted grey poppy seeds in Austria (a specialty from an area called Waldviertel) they are my favorite kind but but they are hard to find; black poppy seeds work just as well. Poppy seeds turn rancid very quickly so grind them just before using, unless you have a source for freshly ground poppy seeds. Use only high-quality, soft dried apricots. Blenheim apricots which are grown in California are hands-down the best.
Ingredients
- ⅓ cup poppy seeds
- ½ cup whole almonds with skins
- ½ cup milk
- ¼ cup white sugar
- 1 cup dried pitted apricots
- 3 pods cardamom, ground
- 4 ounces reduced-fat cream cheese, softened
- 2 tablespoons white sugar
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- ½ cup milk
- 5 tablespoons unsalted butter
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons white sugar
- ½ teaspoon vanilla extract
- 2 medium dried pitted apricots
- 2 tablespoons heavy cream, or as needed
- 2 tablespoons poppy seeds, or to taste
Instructions
- Finely grind the poppy seeds for filling using a coffee grinder.
- Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned
- about 5 minutes. Let cool
- about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.
- Combine ground poppy seeds
- ground almonds
- 1/2 cup milk
- and 1/4 cup sugar in a saucepan. Slowly bring to a boil
- stirring often. Cook until it starts to thicken
- about 1 minute
- stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool
- then refrigerate until using.
- Whisk cream cheese
- 2 tablespoons sugar
- heavy cream
- and vanilla together in a bowl until smooth. Refrigerate until using.
- Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm
- 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy
- about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer. Add egg
- sugar
- vanilla
- and yeast mixture. Knead for 4 to 5 minutes on low speed
- until the dough is elastic and detaches from the bowl.
- Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.
- Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat
- and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.
- Place the roll on a large cutting board and cut it in half lengthwise with a sharp
- large knife
- dipping it in warm water a few times so the filling won’t stick.
- Gently separate the roll into two strands. With the cut sides inwards
- twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen
- 60 to 75 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.
- Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.
- Bake on the center rack of the preheated oven until nicely browned
- 40 to 50 minutes. If the top browns before the time is up
- cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.
Prep Time: 1 hr
Cook Time: 50 mins
Total Time: 4 hrs 45 mins
Servings: 12