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Savory Poppy Seed Babka

Savory Poppy Seed Babka based on Sonplus Soft Silk and Credi Cream Broyal.

Ingredients

Dough:

  • 5000 g – 100% Flour (high-protein)
  • 200 g – 4% Fresh yeast
  • 75 g – 1,5% Salt
  • 50 g – 1% SONPLUS SOFT SILK
  • 2800 g – 56% Water approx.

Pastry cream:

  • 200 g – 4% CREDI CREAM BROYAL
  • 500 g – 10% Water

Poppy seed filling:

  • 700 g – 14% Pastry cream
  • 900 g – 18% Dairy Butter
  • 600 g – 12% Brown caster sugar
  • 500 g – 10% Ground poppy seeds
  • 20 g – 0,4% Ground ginger

Working method

Pastry cream:

  • Mix Credi Cream Broyal with water to a homogenius mass.

Filling:

  • Mix all ingredients, incl. pastry cream, together for approx. 4 minutes to a homogenius mass.

Dough:

  • Mix all ingredients to a smooth and well developped dough.
  • Dough temperature approx. 26°C.
  • Scale 4 pieces of 1450 grams and fold them in easily rollable pieces.
  • Dough rest approx. 10 minutes.
  • Roll one dough piece into a sheet, 45 cm wide and 3 mm thickness.
  • Spread 300 grams of poppy seed filling on the middle 15 cm. of a slice. Then fold the first 15 cm. about the filling. Then divide another 200 grams over this and now fold the slice closed.
  • Cut strips of 2.5 cm (approx. 125 grams). Braid 3 strips and place them in aluminum baking tins measuring 20 x 10 x 4 cm.
  • Repeat this with the remaining slices.
  • Final proof approx. 60 minutes.
  • Bake approx. 25 minutes at 210°C.