Babka

Method

Warm the milk to 37°C and dissolve the fresh yeast with a pinch of sugar, then leave for 10 minutes until foamy. In a large bowl, combine flour and salt, then create a well and add the yeast mixture, beaten eggs, 50g sugar, and melted butter, mixing to a soft dough. Knead for 8-10 minutes until smooth and elastic, then gradually incorporate the remaining sugar and knead until the dough is glossy and springs back when pressed. Cover and prove for 90 minutes until doubled in volume. Meanwhile, mix the ground poppy seeds with honey, chopped walnuts, raisins, and vanilla to make the filling. Divide the dough into two equal pieces and roll each into a large rectangle approximately 30cm x 20cm. Spread half the filling evenly over each rectangle, then roll tightly from the long edge to form a log. Coil each log into a spiral and place seam-side down into a greased loaf tin, pressing gently to fit. Cover and prove for 60 minutes until risen and puffy. Brush with beaten egg yolk and bake at 190°C for 35-40 minutes until golden brown and the loaf sounds hollow when tapped. Cool in the tin for 10 minutes before turning out onto a wire rack.