Ingredients
Units
Scale
For the levain build:
- ¼ cup + 2 tsps (70 ml) room-temperature water
- ¼ cup (50 g) active sourdough starter, 100% hydration
- ⅔ cup (90 g) bread flour
For the dough:
- 1 levain build, doubled in size
- 2½ cups + 1½ Tbsp (325 g) all-purpose flour
- 1 stick (114 g) unsalted butter, softened at room temperature
- ¼ cup (50 g) granulated sugar
- 2 large whole eggs
- 1 large egg yolk
- 1 Tbsp + 2 tsp (24 ml) whole milk, at room temperature
- 1 tsp kosher salt
For the filling:
- 8 oz (226 g) cream cheese
- 1 cup (120 g) powdered sugar
- 1 egg yolk
- zest of 2 lemons
- pinch of kosher salt
- 3 Tbsp (30 g) poppy seeds
For the glaze:
- ¼ cup (60 ml) water
- ¼ cup (50 g) granulated sugar
- zest of 1 lemon
Instructions
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For the levain build, in a small mixing bowl, combine the water and the active sourdough starter.
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Add the bread flour and bring the mixture together, kneading by hand if necessary, until uniform.
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Transfer the mixture to a clear jar or plastic container, 16 oz (480 ml) capacity or larger. Cover and set the container in a warm spot to double in volume, at least 6 hours and up to 12 hours.
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Use a rubber band or piece of tape to mark the starting volume and watch its progress. When itʼs doubled in volume, itʼs ready to use.
- In the bowl of a mixer, using the dough hook, combine the levain, flour, soft butter, granulated sugar, whole eggs, egg yolk, milk and salt. Knead on low speed for 25-30 minutes, stopping the mixer and scraping it down every 10 minutes or so until the dough comes together in a smooth ball and pulls away from the sides of the bowl.
- Transfer the dough to a large bowl coated very lightly with neutral nonstick cooking spray.
- Cover and set in a warm spot, letting the dough proof for 4 hours at room temperature. It may not rise much this first proofing; that’s OK!
- Gently fold the dough over itself, cover and transfer to the fridge to ferment overnight, 12-14 hours.
- For the filling, combine the cream cheese, powdered sugar, egg yolk, lemon zest and salt in a mixing bowl. Cream together until smooth. (You can make this just before shaping the dough up to 1 day ahead of time. If you make it in advance, keep it refrigerated and bring it up to room temperature 2 hours before rolling the babka.)
- When the dough has fermented for about 12 hours, spray a 9x4×4-inch (23x10x10-cm) loaf pan with neutral nonstick cooking spray. Remove the dough from the fridge and gently turn it out onto a floured work surface. Dust the top of the dough lightly with flour and gently roll it out into a 10×20-inch (25×51-cm) rectangle, with the short end of the dough facing you. Spread all the filling over the dough in an even layer.
- Dust evenly with the poppy seeds.
- Roll the dough up starting with the short edge to form a 10-inch- (25-cm-) long spiral. Cut the roll down the middle the long way, creating two 10-inch- (25-cm-) long strips. Place the middle of one half on top of the middle of the other half — forming an X — then twist the strips around one another. Place the twisted dough in the pan, tucking in the ends. Spray the top of the babka lightly with a nonstick spray and cover loosely with plastic.
- Place the babka in a warm spot and proof again, until it increases in size by about a third and is light and puffy in appearance, 3-4 hours. Heat the oven to 350°F with a rack in the center.
- When fully proofed, transfer the babka to the oven and bake until a deep golden brown on top, 45-55 minutes.
- For the glaze, while the babka bakes, bring the water, sugar and lemon zest to a boil in a small pot.
- Boil for 2 minutes and reduce slightly, stirring occasionally. Remove from the heat.
- Remove the babka from the oven and immediately pour the glaze over the top, using it all.
- When cooled to room temperature, gently unmold, slice and serve.
Notes
- This recipe yields one babka baked in a 9-inch loaf tin.
- You can make the filling (see Step 9) just before shaping the dough, up to 1 day ahead of time. If you make it in advance, keep it refrigerated and bring it up to room temperature 2 hours before rolling the babka.
- Prep Time: 1 hour + 25-34 hours rise/proof time
- Cook Time: 50 minutes-1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi