Jewish Cheese Babka Recipes

JEWISH CHEESE BABKA

Jewish Cheese Babka image

Jewish cheese babka is made in a loaf pan instead of the fluted pan Poles use. This recipe features a sweetened cream cheese filling and crumb topping.

Provided by Barbara Rolek

Categories Cake

Time 1h20m

Number Of Ingredients 20

Ingredients

For the Dough:
2 packages yeast (active dry)
1/2 teaspoon sugar
1/4 cup water (warmed 110 F)
1 cup milk
4 ounces butter (room temperature)
1/2 cup sugar
1 teaspoon salt
3 large egg yolks (room-temperature, beaten)
5 cups flour (all-purpose)
For the Filling:
2 1/4 pounds/36 ounces cream cheese (room temperature)
3 large egg yolks (room temperature)
1 1/2 cups sugar
For the Egg Wash:
1 large egg white (room temperature, beaten)
For the Crumb Topping:
6 tablespoons flour (all-purpose)
8 tablespoons sugar
4 tablespoons butter (cold)

Steps:

Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy.
Grease 3 (9 x 5-inch) loaf pans.
Scald the milk over medium-high heat, and place in a large mixing bowl or stand mixer. Add 4 ounces room-temperature butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
Add flour, and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
In a medium bowl, beat together cream cheese, 3 egg yolks and 1 1/2 cups sugar until smooth. Set aside.
In a small bowl, prepare the crumb topping by mixing together 6 tablespoons flour and 8 tablespoons sugar and cutting in 4 tablespoons cold butter as for pie dough. Set aside.
Punch down risen dough and divide into 3 parts. Working with 1 part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
Spread dough with one-third of the cheese filling. Fold in the sides of the dough, and then roll up tightly as for a jellyroll. Place in 1 of the prepared pans. Brush with beaten egg white and sprinkle with one-third of the crumb topping.
Repeat with remaining dough and remaining 2 loaf pans. Cover loaf pans with greased plastic wrap and let rise until above the rim of the pan.
Place rack in center of oven and heat to 350 F. Bake babkas for 40 to 50 minutes or until an instant-read thermometer registers 190 F. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of the pan. Cool completely in the loaf pan. Then turn out onto a rack.

Nutrition Facts : Calories 328 kcal, Carbohydrate 36 g, Cholesterol 97 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 217 mg, Sugar 18 g, Fat 18 g, ServingSize 3 cheese babkas (30 servings), UnsaturatedFat 0 g

CHEESE BABKA

Cheese Babka image

Polish cheese babka like my grandmother served every Easter.

Provided by KRISTINALANGER

Categories Bread Yeast Bread Recipes Egg

Time 6h40m

Yield 12

Number Of Ingredients 17

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

Steps:

Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
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.
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®).
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.
Preheat an oven to 350 degrees F (175 degrees C).
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.

Nutrition Facts : Calories 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, Sodium 768.6 mg, Sugar 10.9 g

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