Poppy Seed Babka

The dough needs 90-120 minutes of resting time for the first rise.To make the dough the night before, reduce the amount of yeast to 1 1/2 teaspoons, and set it at room temperature for one hour, then refrigerate overnight.

Measure the ingredients in a food processor and process until a smooth paste is formed.

Transfer the paste to a medium bowl and set aside until it is time to shape the babka.

Grease and line with parchment paper two eight, or nine-inch loaf pans.

Divide the dough into two equal parts, each about 480g.

Roll each part over a floured surface into a 12x14-inch rectangle.

Using an offset spatula, spread half of the filling over the top of the dough.

Roll the dough from the long end into a spiral log.

Use a sharp knife to slice the log at the center vertically.

Twist the two parts around each other into a twisted log.

Gently lift the log and place it in the prepared pan.

Repeat this with the second part of the dough, and brush the top of the loaves with the egg yolk.

Set aside in a warm place to rest for the second rise, 90-120 minutes.

Bake for 35-38 minutes at 350F (180C) until deep golden brown and the inner temperature is 190-200F (88-94C)

While the babka is baking, make the syrup up to two days ahead. Refrigerate until use.

Measure the ingredients in a medium saucepan and bring to a boil.

Reduce the heat and simmer for 5 minutes.

Brush or drizzle the syrup over the babkas while warm. It is best if the syrup is cold.