Orange Babka with Cardamom & Poppy Seeds

METHOD

1. Step 1: Wake the yeast

   • 180 ml warm milk
   • 7 g active dry yeast
   • 1/3 cup sugar

   Stir the yeast and sugar into the warm milk (about 38°C / 100°F). Let stand until foamy, 5 to 10 minutes.

2. Step 2: Make the dough

   • 1 egg
   • 57 g butter, melted
   • Zest of 1 orange
   • 1 tsp vanilla
   • 360 to 420 g all-purpose flour
   • 1 tsp salt

   Whisk the egg into the yeast mixture, then mix in the melted butter, orange zest, and vanilla. Add 360 g flour and the salt, and stir until a shaggy dough forms. Knead 8 to 10 minutes (by hand or mixer), adding more flour as needed, until the dough is smooth and soft. It should be slightly tacky but not wet.

3. Step 3: First rise

   Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour (a bit longer if your kitchen is cool).

4. Step 4: Mix the filling

   • 113 g butter, softened
   • 1/2 cup brown sugar
   • Zest of 1 orange
   • 2 tbsp orange juice
   • 1 1/2 tsp ground cardamom
   • 2 tbsp poppy seeds
   • Pinch of salt

   Mix everything into a smooth paste.

5. Step 5: Roll, fill, and twist

   Grease a loaf pan. Roll the dough into a rectangle (roughly 30 × 40 cm, but do not stress). Spread the filling evenly, all the way to the edges. Roll up tightly into a log. Slice the log lengthwise to expose the layers, then twist the two strands together, keeping the cut sides facing up. Transfer to the pan.

6. Step 6: Proof

   Cover and let rise 30 to 40 minutes, until puffy.

7. Step 7: Bake

   Heat the oven to 175°C. Bake 35 to 40 minutes, until deeply golden and cooked through. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

8. Step 8 (optional): Brush with orange syrup — - 1/4 cup sugar

   • 60 ml orange juice While the babka bakes, simmer the sugar and orange juice for 2 to 3 minutes until the sugar dissolves and the syrup is glossy. Brush over the hot babka as soon as it comes out of the oven.