Cheese Babka Recipe (Polish Easter Bread)
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Cheese Babka recipe is a Polish bread recipe that is a popular dessert during Easter and other holidays, but it can be enjoyed year-round as a delicious and flavorful bread.
Traditional Babka includes a filling made of sweetened cream cheese and lemon zest. This Cheese Babka recipe is a variation. This filling is spread onto the rolled-out dough, which is then twisted and baked to create a delicious and moist bread with a tangy and sweet flavor.
Why You’ll Love This Recipe
Beautiful – This loaf of bread will wow anyone at your table. It looks difficult but is fun and easy to make.
Flexible. I’m showing two different ways to make our cheese babka bread recipe. You can bake it in a bundt pan, or make a freeform loaf. Both end up gorgeous, lofty and delicious!
Versatile. There are many variations of Babka, including savory versions with fillings such as cheese, chocolate, spinach, or meat. Other sweet variations include Nutella, apple-cinnamon, or poppyseed fillings.
Equipment Needed
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Baking Pan. Depending on the shape desired, I used a bundt pan but it can be baked on a baking sheet covered with parchment paper or in a loaf pan.
Ingredients for Cheese Babka Dough
- Active Dry Yeast. Check the expiration date and purchase new before the holiday if needed. It can be hard to find yeast if you wait to close to certain holidays so plan in advance. You will usually find it near the flour at your local supermarket. You can also store it in your refrigerator.
- Warm Water. 110ºF is the perfect temperature for proofing yeast.
- Unsalted Butter. If you only have salted butter, reduce the salt in the recipe.
- White Granulated Sugar. You will use a small amount to proof the yeast and then a larger amount when you mix the bread.
- Salt. Fine sea salt is what I use in my bread recipes. I find that it blends and dissolves better than coarser grains. Use what you prefer.
- Vanilla Extract. Did I mention it’s a dessert bread?
- Milk.
- Eggs.
- All-Purpose Flour.
Ingredients for the Filling
- Cream Cheese. The original recipe called for Farmer’s cheese which will also work.
- White granulated sugar.
- Sour Cream. Balances out the sugar in the filling to intensify the cheese flavor.
- Egg.
- Vanilla Extract.
- Lemon zest. I used fresh lemon zest. The original recipe called for dried lemon peel.
- Butter. Salted or unsalted.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How to Make Cheese Babka
Step One. Proof the Yeast.
This step of adding yeast to warm water with sugar allows you to ensure that the yeast is still active before using any other ingredients trying to make bread with bad yeast.
Step Two. Mix the remaining cheese babka recipe ingredients to form a dough.
After combining everything according to the instructions, let the dough rise.
Step Three: Mix the cheese babka filling.
Combine the cream cheese, sugar, sour cream, egg, vanilla extract, and lemon peel.
Step Four: Form the loaf.
This step is similar to making cinnamon rolls. Spread the filling on the dough, then roll it up and let it rise again.
Step Five: Bake the bread.
After baking the bread for approximately 45 minutes, let it cool slightly completely before serving.
What to Serve with Polish Cheese Babka
Our recipe for cheese babka is delightful when served with a traditional Easter dinner and works well as an accompaniment for many different meals alongside meat and veggies. It could also be a stand-alone breakfast or snack!
Variations
Not all recipes call for the dough to be stuffed and rolled such as this
one. Some are baked in a loaf pan or with no pan at all.
I made a cheese babka using cream cheese. You could use farmer’s cheese.
Some recipes include dried fruits such as raisins.
Almonds, walnuts, or pecans can be added to this bread.
How To Store Leftover Cheese Babka
Best Way To Store Polish Babka Bread
I recommend refrigerating because of the cream cheese. You can keep it wrapped in plastic wrap, place it in a plastic baggy, or store it in an airtight container. It will keep for up to five days.
Can I Freeze/Thaw Polish Cheese Babka
Yes. Place it in the freezer in an airtight container for up to three months. Thaw at room temperature.
Hostess Tips for the Perfect Cheese Babka Recipe
- Knead the dough properly: Proper kneading is crucial to developing gluten, which gives the bread structure and texture. Knead the dough until it becomes smooth, elastic, and slightly tacky. This usually takes around 8-10 minutes of kneading by hand or 5-7 minutes with a stand mixer.
- Don’t overfill the dough: When spreading the filling on the rolled-out dough, make sure to leave a border around the edges. Overfilling can cause the filling to leak out during baking, resulting in a messy babka.
- Create tight rolls: When rolling the dough into a log shape, make sure to roll it tightly. This will help prevent the filling from escaping. I make my first twist in the center and work to each end.
- Cool completely: While the aroma of freshly baked bread may be enticing, it’s worth practicing patience and allowing the bread to cool before slicing.
- Bread continues to cook internally even after it is removed from the oven. During the cooling process, the residual heat evaporates moisture, allowing the bread to set and firm up. Slicing into hot bread can result in a gummy or doughy texture, as it hasn’t had enough time to fully bake and set.
If you liked this twisted bread recipe, here are a few more you may enjoy.
Don’t forget to let us know how much you loved this Polish Cheese Babka recipe!
Cheese Babka Recipe – Polish Easter Bread
Equipment
Ingredients
Dough
- .25 oz active dry yeast 1 packet
- 1/8 tsp white sugar
- 1/4 cup warm water 110 degrees F
- 1/2 cup unsalted butter melted
- 1/4 cup white granulated sugar
- 1 1/2 tsp salt
- 2 tsp vanilla extract
- 3/4 cup
milk
warmed - 3 eggs
- 4 cups all-purpose flour divided
Filling
- 1 1/2 cups cream cheese or farmer's cheese
- 1/3 cup white sugar
- 1 1/2 tbsp sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp butter melted
Instructions
- In a small bowl sprinkle the yeast and a pinch of sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.
- Combine the butter, sugar, salt, vanilla, milk, eggs, and 1 cup of flour and mix well. Add the yeast mixture and stir to combine. Gradually add the remaining flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round and place it in a large greased bowl, turning once to coat. Cover with plastic wrap and allow the dough to rise at room temperature until doubled, approximately 1-1/2 hours.
- In the bowl of an electric stand mixer, combine the cream cheese, sugar, sour cream, egg, vanilla extract, and lemon zest. Beat together until smooth. Set aside. Lightly oil a bundt pan.
- Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Spread the 2 tablespoons of butter over the surface of the dough and then the cheese filling over the butter. 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 for 1 hour.
- Preheat the oven to 350 °F. Bake until deep golden brown, 40 to 45 minutes. Remove from the oven and let stand for 5 minutes; invert onto a wire rack and remove the pan. Allow the bread to cool for at least 2 hours before slicing.
Notes
Hostess Tips for the Perfect Cheese Babka Recipe
- Knead the dough properly: Proper kneading is crucial to developing gluten, which gives the bread structure and texture. Knead the dough until it becomes smooth, elastic, and slightly tacky. This usually takes around 8-10 minutes of kneading by hand or 5-7 minutes with a stand mixer.
- Don’t overfill the dough: When spreading the filling on the rolled-out dough, make sure to leave a border around the edges. Overfilling can cause the filling to leak out during baking, resulting in a messy babka.
- Create tight rolls: When rolling the dough into a log shape, make sure to roll it tightly. This will help prevent the filling from escaping. I make my first twist in the center and work to each end.
- Cool completely: While the aroma of freshly baked bread may be enticing, it’s worth practicing patience and allowing the bread to cool before slicing.
- Bread continues to cook internally even after it is removed from the oven. During the cooling process, the residual heat evaporates moisture, allowing the bread to set and firm up. Slicing into hot bread can result in a gummy or doughy texture, as it hasn’t had enough time to fully bake and set.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
The first time I made this bread, I was a bit nervous doing this because I didn’t want all of my filling to squish out. I ended up twisting the bottom a bit tighter than the top. The result was that I didn’t lose the filling but there was a gap where the filling met the dough at the end that was rolled loosely.
These are updated images showing the filling was nicely incorporated into the bread. The following image is of my first efforts after the recipe card.
This recipe was previously shared in 2015. I’ve added new images and tips to improve readers’ experience. No changes were made to the recipe.
As many of you know, one of my goals is to learn more about baking and cooking. Bread is one of those things that I wanted to learn more about. I love baking bread, but there are some very technical aspects to baking bread that I have yet to master. I was pretty excited to try this Cheese Babka.
With Easter, I wanted to find a bread that would work on my table. I went online and started investigating “holiday breads”. The recipe that I decided to make was called Cheese Babka and it said that it was a Polish bread traditionally made for Easter.
This recipe exceeded my expectations. It has a sweetened cream cheese filling flavored with lemon zest. The crumb was moist as was the crust. It’s baked in a bundt pan and is so pretty and stands tall when it’s popped from the pan.
I learned a few things when I made this bread.
I made a few changes to the ingredients. The recipe calls for farmers’ cheese and I substituted cream cheese. It also called for dried lemon peel. I used fresh, and can’t imagine doing it any other way. I will definitely use this technique again. This bread is delicious!
TwelveLoaves is no longer active but the amazing recipes from our baking party are!
- Buttermilk Goat Cheese Biscuits from That Skinny Chick Can Bake
- Cheddar Chive Bread from Karen’s Kitchen Stories
- Cheddar Dill Twists from blackberry eating in late September
- Cheese Babka from Hostess At Heart
- Cheese Soda bread from Ma che ti sei mangiato
- Feta & Olive Swirls from The Bread She Bakes
- Pimento Cheese Straws from Kudos Kitchen By Renee
I gave your Polish Babka recipe five stars because, let’s be honest, it turned out great, and judging by the smell in my kitchen it will taste incredibly delicious!
The aroma filled my home and it was an aroma that made your mouth water.
I cannot wait to try it on Easter morning with my Kielbasa and Easter eggs.
Thank you for sharing the recipe!
Thank you so much, Yolanta! What a wonderful heartfelt comment. I hope everyone loved it on Easter and I’d love a bite of that Kielbasa and Easter eggs!
I always get a little nervous baking bread. This was so easy to follow and turned out perfectly!
That makes my day! Thanks, Nikki!
I’ve never made a savory babka, and this one was great! Thanks for the recipe!
Thank you, Lynn! I’m glad you enjoyed it.
This was SO good! Super moist and very delicious. Cannot wait to make it again.
Thank you, Min! It’s a favorite in our house too!
This loaf is delicious and I absolutely love that it can be made in a bundt pan, too!
Thanks, Sheila! This is such a delicious bread recipe.
Hi there! I have been making this recipe for a couple years now and my family loves it. I have a question though, because the dough is always so sticky and hard to work with for me. I always end up adding more flour than is called for. Is that okay or am I doing something wrong? Also the filling is always overflowing, it gets kind of messy so I don’t know what I’m doing wrong there either. Either way it always is delicious in the end but I just wish I knew if I was doing something wrong or if this is just to be expected. Thank you so much, like I said my husband’s family who are Polish, love it!
Hi Kim! You aren’t doing anything wrong. This dough is very sticky. Your filling can seep out if you roll you dough tightly. That wouldn’t bother me. I didn’t roll mine very tightly and you can see that I ended up with a gap. I’m going to redo this one and experiment a bit. My new son-in-law is Polish! I’ll have to make this for him. Thank you for stopping by and your lovely comment!
I thought your last bread looked great, but this one! My mouth is watering!
Thank you! It was a show stopper. Sometimes the oven god shines on Julie’s kitchen. 🙂
lol! And modest, too! 🙂
Your babka looks delicious and I love that you chose cream cheese and fresh lemon zest. I love the way you write too. Lovely post, lovely recipe.
I apologize for not responding earlier! Your message went to spam for some reason. I appreciate your commenting on the babka! It was delicious and so fun to put together.
Bravo to you, Julie, for your successful Babka! It looks picture perfect and I imagine it tasted fabulous. Love your substitution of cream cheese for the farmer’s cheese!
Thank you Nancy! I saw where someone else had done that and I also liked that idea. So happy to hear from you!
Julie bang up job on this and I just KNOW how amazing it was, I can smell it from here. We both share the love of breads and cakes, yummy lol
Thank you! It was fun and did turn out well.
It looks so awesome and fab
Thank you Stephy!
Beautiful Moist and delicious!
Thank you Veronica! What a great timed theme.
First time hearing about this, looks delish
Thank you!
Julie, this looks like one delicious bread! The cheese and the lemon peel would make it so flavorful too!
Thank you! It makes for a great soft texture.
It’s great to finally see your cheese babka!! Looks delicious Julie!!! Look forward to making it with cheese and ham one day! 🙂
Thank you Lili!
If I could just grab a slice. I am taking my tea right now and a slice of this would be perfect. This looks really simple and delicious, Julie. Have a great week. xx
Thank you Jhuls. It was simple and a joy to make.
Looks delicious Julie! The texture looks like a cake to me:)
Thanks Lily. It has a soft moist crumb but more bread than cake.
This recipe looks beyond fabulous, Julie! Need to try it as soon as possible 😀
Thank you! If you do let me know what you think.
Oooh, that looks so good! Given this was your first attempt at making it, I can’t wait to see what you’ll be making by the end of the year!!
First for this recipe…I’ve been baking bread for a long time. I had fun doing this braid.
Wow Julie, you’ve become quite daring in the bread-making department. This Cheese Babka looks just gorgeous, and I’m sure with all those yummy ingredients, it went down a treat. How beautiful it looks! This was your first attempt? Bravo to you. Taking those challenges has got to make it pretty motivating for you and definitely more confident in bread baking eh? I still use your English Muffin Bread recipe all the time, it’s so quick and easy to whip up. I hope you are fairing well and that PT is doing it’s thing. I’ve missed this post of yours again, not sure how??
Thank you Loretta! This is my first attempt at this recipe and it was fun and I learned a few things. I do enjoy baking bread and there is still a lot to learn which is fun. I’m down to one crutch and moving quicker! I do love that English muffin bread recipe too. I’ts great for breakfast with a great texture.
sheer perfection! I heart cheese and I heart babkas – this is calling me 😉
Thank you so much for stopping by! I am a weakling when it comes to cheese too! 🙂
That looks great, Julie! I’ve never had cheese babka before but I have plans to make at some point because I LOVE cheese and will try any and every cheese related thing lol.
Thank you! It is yummy and this filling made the bread creamy. I saw a chocolate babka that may have my name on it next. Cheese and chocolate…life is good.
Bread with cheese in it! I’ll take it thank you very much for sharing! Looks yummy
Thank you! It is a match made in heaven for me too!
This looks amazing! I love the idea of a bread filled with cheese, so I’ll definitely bookmark this. Yummy!
Thank you! It makes for a nice soft texture.