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Looking for a twist on classic Purim traditions? Try this Challah Poppy Seed Babka with Bourbon Sugar Syrup, a new, not-too-sweet holiday dessert.
The babka features poppy seeds, a classic filling for Purim sweets. Yiddish for poppy seeds is “mohn,” a sound-alike for Haman, the evil vizier in the Book of Esther. Here the black seeds make festive swirls through the golden challah. The challah tempers their rich taste and keeps the dessert parve and dairy free.
The pastry is brushed with a bourbon sugar syrup inspired by a Polish custom of celebrating Purim with a shikkera, or drunken babka (literally drunken grandmother), where the cake is brushed with whiskey syrup, a nod to the holiday tradition of imbibing alcoholic spirits.
The one-day Purim holiday begins at sundown on Thursday, March 13.
Challah Poppy Seed Babka with Bourbon Sugar Syrup
Serves 8
- 1 package (2¼ tsp.) active dry yeast
- ½ cup warm water
- 1 tsp. plus 2 Tbs. sugar
- 3 eggs, beaten
- 2 Tbs. oil, plus as needed
- ¼ cup water
- 1½ tsp. salt
- 3-4 cups white bread flour
- 12.5 oz. can poppy seed filling (see notes)
- Bourbon sugar syrup or sugar syrup (see below)
Dissolve yeast in ½ cup warm water with 1 tsp. sugar. Wait 5-10 minutes until foamy. Mix eggs in large bowl with oil, ¼ cup water, 2 Tbs. sugar and salt. Stir in the yeast mixture. Gradually stir in 3 cups flour. Mix until smooth and not overly sticky dough forms, adding flour as needed. Knead 10-12 minutes on lightly floured board until dough feels springy and is slightly tacky. Knead in flour if dough is sticky, or water if dry. Place in greased bowl, and turn to coat. Cover. Let rise until doubled, about 30-45 minutes.
Line bottom and sides of an 8½-by-4½-inch or 9-by-5-inch loaf pan with one sheet of parchment paper. Trim any excess, making sure there is a 1- to 2-inch overhang on all sides (for easy babka removal).
Once dough doubles, punch down and knead 2-3 minutes on lightly floured board. Roll out to 15 inches by 10 inches. (If hard to shape, let rest 5 minutes.)
Spread filling over rectangle, leaving a ½-inch margin on all sides. Starting from the long edge, roll into log. Place seam side down. Slice into two long strips. Place strips cut side up (so filling shows) and loosely twist or braid together. Fold the braid in half (“U” shape) and place in pan with cut sides up, tucking in ends as needed.
Let rise until loaf has doubled in size and a knuckle pressed into it leaves an indent that fills slowly and incompletely, about 30-45 minutes.
About 20 minutes before the dough is ready, heat oven to 350 degrees. Bake 30-35 minutes until dark golden brown and an instant-read thermometer reads 190 degrees when inserted in loaf center. Remove from oven. Generously brush exposed areas with syrup. Cool in pan 5 minutes. Remove from pan using overhang. Cool completely on rack.
Babka can be made ahead and frozen. To freeze for up to 1 month, wrap cooled babka (without syrup) in plastic wrap and place in plastic freezer bag. Thaw in the wrappings. Reheat, unwrapped, on baking sheet at 325 degrees for 10-15 minutes, until warmed through. Brush with sugar syrup.
Bourbon Sugar Syrup: In small pot, combine ½ cup sugar, ½ cup water, 1 Tbs. bourbon or whiskey, and 1 Tbs. fresh lemon juice. Boil 3 minutes over medium-high heat, stirring occasionally. Cool to room temperature. Omit alcohol if desired. Refrigerate up to two weeks. Use at room temperature.
Notes: Poppy seed cake and pastry filling is available online or from specialty or kosher markets and some supermarkets. Challah rising times depend on several factors, including room temperature.