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.