185 minutes
A savory bread recipe with a rich filling of caramelized onions and poppy seeds, perfect for any occasion.
Unsalted Butter, melted and for pan
0 oz
tablespoons
Instant Yeast
teaspoons
tablespoons
teaspoons
Large egg, whole and yolk
each
cups
Yellow Onions, diced
0 lb
Poppy Seeds, plus more for finishing
teaspoons
1. Prepare the Dough
Begin by whisking together the melted butter, milk, instant yeast, sugar, kosher salt, egg, and egg yolk in a mixing bowl. Gradually add the all-purpose flour, and using a stand mixer fitted with a dough hook, knead the mixture on medium speed for about 5 to 7 minutes. The dough should become smooth and elastic. Once kneaded, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and set it in a warm spot to rise until it has doubled in size, which should take about 1½ to 2 hours.
2. Cook the Onions
While the dough is rising, melt the butter in a large sauté pan over medium heat. Add the diced onions and cover the pan, allowing the onions to cook for 12 to 15 minutes until they begin to soften. Stir in the kosher salt and continue cooking, uncovered, for another 20 to 30 minutes, stirring occasionally, until the onions are deeply browned and caramelized. Spread the cooked onions on a plate to cool.
3. Assemble the Babka
After the dough has risen, roll it out on a lightly floured surface into a rectangle. Spread the cooled caramelized onions evenly over the dough and sprinkle with poppy seeds. Roll the dough into a tight coil, starting from one of the longer sides. To make slicing easier and maintain the shape, place the rolled dough in the freezer for about 5 to 10 minutes until it is firm.
4. Prepare the Pan
While the dough is chilling, prepare your loaf pan by coating it with butter or nonstick spray and lining it with parchment paper. This will ensure that your babka releases easily from the pan after baking.
5. Finish Shaping the Babka
Once the dough is firm, use a serrated knife to cut the frozen coil lengthwise into two halves. With the cut sides facing up, twist the two halves together to form a braid. Carefully place this twisted dough into the prepared loaf pan. Freezing the dough before cutting allows for clean slices and helps the braid hold its shape beautifully while baking.
6. Baking and Serving
Bake the babka in a preheated oven until it is golden brown and cooked through. Let it cool in the pan for a few minutes before transferring to a wire rack. Slice and enjoy the rich, savory layers of caramelized onions and poppy seeds in this delicious Bialy Babka.
Keep an eye on your dough's hydration level. The consistency should be soft and slightly sticky but manageable. Depending on humidity and flour type, you might need a slight adjustment. Having an accurate digital scale ensures you measure flour and liquids precisely.
For optimal gluten development, knead the dough until it becomes smooth and elastic. Perform the windowpane test for readiness.
Test for doneness by internal temperature, aiming for around 190°F (88°C), not just by time.
Proper caramelization is key to a flavorful onion filling. Slowly cook onions until deeply brown but not burnt.
Allow the babka to cool in the pan for 15-20 minutes to set its structure before moving it to a wire rack.
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