Savory Poppy Seed Babka
Savory Poppy Seed Babka based on Sonplus Soft Silk and Credi Cream Broyal.
Ingredients
Dough:
- 5.000 g – 100% Flour (high-protein)
- 2.800 g – 56% Water approx.
- 200 g – 4% Fresh yeast
- 75 g – 1,5% Salt
- 50 g – 1% SONPLUS SOFT SILK
Pastry cream:
- 500 g – 10% Water
- 200 g – 4% CREDI CREAM BROYAL
Poppy seed filling:
- 900 g – 18% Dairy butter
- 700 g – 14% Pastry cream
- 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 into a homogenius mass.
Dough:
- Mix all ingredients to a smooth and well developped dough.
- Dough temperature approx. 26°C.
- Scale 4 pieces of 1.450 grams and fold them in easily rollable pieces.
- Let the dough rest approx. 10 minutes.
- Roll one dough piece into a sheet 45 cm wide and 3 mm thick.
- Spread 300 grams of poppy seed filling on the middle 15 cm of a slice, fold the first 15 cm about the filling, divide another 200 grams over this and fold the slice closed.
- Cut strips of 2.5 cm (approx. 125 grams). Braid 3 strips and place them in aluminum baking tins with the measurement of 20 x 10 x 4 cm.
- Repeat this with the remaining slices.
- Final proof approx. 60 minutes.
- Bake approx. 25 minutes at 210°C.
