Siała Baba Poppy Seed Babka
Dough, Poppy seed cream and Glaze — a Zeelandia recipe in 3 components. Uses Zeelandia Viennese Torte Mix 20 kg, Cream Alternative Rosette 12 × 1 L and Poppy Seed Paste, 12 kg.
- mixing time (dough)
- 4 min
- mixing speed (dough)
- low
- baking temperature (dough)
- 180 °C
- baking time (dough)
- 45-50 min
- whipping speed (poppy seed cream)
- high
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Poppy seed cream
| Ingredient | Quantity |
|---|---|
| Cream Alternative Rosette 12 × 1 L | 500 ml |
| Water | 500 g |
| Milano Krem | 400 g |
| Poppy Seed Paste, 12 kgPoppy seed filling 12 kg | 200 g |
| Advocaat liqueur | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Satina Pro White | |
| Oil | 50 g |
Method
- Dough
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Dough
Deposit the batter into 5 babka moulds with a central tube.
- Dough
Bake at 180°C for about 45-50 minutes. Cool and cut in half.
- Poppy seed cream
Whip the Rosette, water and Milano Krem on high speed (using a whisk) until a uniform cream is obtained.
- Poppy seed cream
Finally add the poppy seed filling and the advocaat liqueur and mix thoroughly.
- Poppy seed cream
Pipe the finished cream with a piping bag onto the first (bottom) half of the babka, about 350 g per piece. Cover with the second half, press down lightly and set aside to chill.
- Glaze
Liquefy the Satina Pro White with the oil.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.