Russian Lemon Poppy Seed Babka with Citrus Glaze

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A tender Russian yeasted sweet bread twisted around a buttery lemon-poppy seed filling, then finished with a bright citrus glaze. Slice it thick and serve with hot tea or coffee for a classic Slavic bakery treat.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 32 gSugar
• 8 gProtein
• 180 mgSodium
• 140 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the yeasted dough

• 3 1/2 cups (440 g) all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 3/4 cup (180 ml) warm whole milk (110°F)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp fine salt

For the lemon poppy seed filling

• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 tbsp finely grated lemon zest (from 2 lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 3 tbsp poppy seeds, lightly toasted
• 1 tbsp all-purpose flour

For the lemon glaze

• 1 cup (120 g) powdered sugar
• 2 to 3 tbsp fresh lemon juice
• 1 tsp poppy seeds, for sprinkling

Directions

1. In a small bowl, whisk the warm milk with the yeast and 1 tablespoon of the sugar; let stand 5 to 8 minutes until foamy. In a large bowl, beat the eggs with the remaining sugar, melted butter, vanilla, and salt until pale.
2. Stir the yeast mixture into the egg mixture, then add the flour gradually, mixing until a soft dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or beat with a dough hook for 5 minutes.
3. Shape the dough into a ball, place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
4. Meanwhile, mash the softened butter with the sugar, lemon zest, lemon juice, toasted poppy seeds, and flour until a thick, spreadable paste forms. Set aside.
5. Punch down the risen dough and roll it out on parchment into a 16 x 12 inch rectangle. Spread the lemon poppy seed filling evenly over the surface, leaving a 1/2 inch border. Roll up tightly along the long edge, then slice the log lengthwise down the middle to expose the swirls.
6. Twist the two halves together, keeping the cut sides up, and coil the twisted rope into a generously greased 10-cup bundt pan. Cover and let rise 30 to 40 minutes until puffy.
7. Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes, covering loosely with foil after 30 minutes if the top browns too quickly. The babka is done when golden and a toothpick inserted in the center comes out clean.
8. Cool in the pan 15 minutes, then turn out onto a wire rack. Whisk the powdered sugar with the lemon juice to a thick pourable glaze and drizzle over the warm babka, finishing with a sprinkle of poppy seeds.

Cook’s Notes

• Toast poppy seeds in a dry skillet over medium heat for 1 to 2 minutes to deepen their nutty flavor before mixing into the filling.
• Use room temperature eggs and milk so the dough rises evenly and the butter doesn't solidify on contact.
• If the bundt browns too fast, tent it with foil after 25 minutes to prevent the sugar crust from burning.
• Babka stays soft for 2 days wrapped at room temperature; refresh slices with 10 seconds in the microwave before serving.
• For cleaner swirls, chill the filled log in the freezer for 10 minutes before slicing it lengthwise.

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