Cheese Babka is a Polish bread traditionally made for Easter. This loaf is filled with cream cheese and brightened with lemon zest.
Prep Time 3hrs40mins
Cook Time 45mins
Total Time 4hrs25mins
Author Hostess At Heart
1.25 ounce package active dry yeast
1/4cupwarm water110 degrees F
1/4cupwhite granulated sugar
1 1/2cupsfarmers cheeseor cream cheese
1 1/2tablespoonssour cream
1/2teaspoondried lemon peelI used fresh
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 remaining flour. Turn the dough out onto a lightly floured surface and kneed until smooth and elastic. Shape the dough into a round and place it in a large greased bowl, turning once to coat. Cover with a plastic dough and allow to rise at room temperature until doubled, approximately 1-1/2 hours.
In the bowl of an electric stand mixer, combine the farmers' cheese, sugar, sour cream, egg, vanilla extract and lemon peel. 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 over the surface of the dough and then the cheese 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, 1 hour.
Preheat the oven to 350 degrees 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 to cool for at least 2 hours before slicing.
Recipe adapted from allrecipes.com
Prep time includes inactive time.