Cheese Babka recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
¼ cup white sugar
1 ½ teaspoons salt
2 teaspoons vanilla extract
¾ cup lukewarm milk
3 eggs
4 cups all-purpose flour, divided
1 ½ cups farmers cheese
⅓ cup white sugar
1 ½ tablespoons sour cream
1 egg
1 teaspoon vanilla extract
½ teaspoon dried lemon peel
2 tablespoons butter, melted

Nutrition Info

512.7 calories
carbohydrate: 44 g
cholesterol: 133.9 mg
fat: 28.2 g
fiber: 1.3 g
protein: 19.1 g
saturatedFat: 19 g
servingSize: -
sodium: 768.6 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle the yeast and the pinch of sugar over the warm water, stir to dissolve. Let stand until foamy, about 10 minutes.

  2. Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.

  3. Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).

  4. Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end, twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.

  5. Preheat an oven to 350 degrees F (175 degrees C).

  6. Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes, invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

Recipe Yield

1 Bundt-shaped loaf

Recipe Note

Polish cheese babka like my grandmother served every Easter.

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