Poppy Seed Babka

Mix your starter with water, eggs, and milk, then work in the flour and let it rest for 40 minutes.

Add the sugar and vanilla, then knead for 5-7 minutes.

Add salt and continue kneading for another 5-7 minutes.

Incorporate the softened butter in three additions, kneading for a total of 20-25 minutes.

Let the dough rest for 1 hour, then refrigerate covered for 12-16 hours for a slow, cold bulk fermentation.

For the filling, rinse the poppy seeds in a fine sieve, transfer to a saucepan, cover with water, and simmer for 3-5 minutes. Cover the pan, remove from heat, and let sit for 15-20 minutes.

Blend the poppy seeds until fine, then mix in the sugar, cocoa, and softened butter.

Roll out your dough into a rectangle about 5mm thick, spread the filling evenly, roll it up tightly, and seal the edge.

Slice the roll lengthwise in half and braid the two strands together with the cut side facing up.

Transfer the babka to a loaf tin lined with parchment paper, cover with a towel, and let it proof for 2-4 hours.

Bake in a 200°C oven for 40-50 minutes, steaming for the first 10 minutes.

For the glaze, combine sugar and water, bring to a boil, and simmer for 2 minutes.