Mini Lemon Poppyseed Babkas
Serves 660 mins prep30 mins cook
These mini lemon babkas are made with a sweet brioche dough infused with lemon zest and poppy seeds, filled with lemon curd, and drizzled with a mixed berry icing. The recipe yields 6 mini babkas and utilizes leftover lemon curd, making them both delicious and resourceful. With a little prep and patience, you'll create a deliciously messy, sweet treat that’s perfect for any occasion!
0 servings
What you need
Instructions
1: The night before, in the bowl of a stand mixer with hook attachment, combine all dough ingredients except for the butter. Knead for 5-8 minutes until the dough comes together, then add the butter and knead for another 5-10 minutes until it's smooth. Form into a ball, cover and let rise for 30 minutes to 1 hour, then transfer to the fridge for an overnight proof. Make your lemon curd too. 2: The next morning, take the dough out of the fridge and roll it out to be 20 inches by 16 inches. Spread a thin layer of the lemon curd over the dough. 3: Taking the 16-inch sides, fold the dough into thirds like a letter. Trim the uneven ends, then cut the slab into 6 equal sections. 4: Going one at a time, cut two slits to form three strands (making sure not to cut all the way to the end) and braid as shown in the video. Roll it up and place into a lightly greased jumbo muffin pan. 5: Cover and let rise for 30 minutes to 1 hour. Meanwhile, make your icing by combining all icing ingredients until smooth. Adjust milk for desired consistency. 6: Preheat the oven to 350°F and bake for 25-30 minutes until golden brown. Serve with the icing.View original recipe