Poppyseed Babka

by Shoshana on January 22, 2015 · 1 comment

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This is a recipe that has been floating around in my head for quite a while. Often when I have an inspiration for a recipe I feel compelled to make it immediately. But this babka is something I have been dreaming about for more than a year. For one reason or another I never quite got around to making it. And that, my friends, is a real shame. I should never have waited so long. This babka is everything I hoped it would be. Tender, flaky, and filled to bursting with poppyseed almond filling, it is the babka of my dreams. I first fell in love with poppyseed filling in hamentashen, but it seemed like a shame to only enjoy that wonderful treat once a year. With this babka I can enjoy that wonderful flavor all year round. In fact, I had to admit it, but I like this even better than my beloved poppyseed hamentashen. Even my mom, who does not like poppyseed hamentashen at all, thought this was pretty tasty. (Although she liked the chocolate hazelnut one even better, so if that sounds like it might be up your alley sign up for email updates so you don’t miss it.)

I served this babka as a dessert one Friday night, but I have to admit that the leftovers made for a perfectly decadent breakfast the next morning as well. The recipe makes quite a lot of babka, but I have never seen it go to waste. It freezes wonderfully, as well.

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