Polish Cheese Babka Bread Recipes

POLISH BABKA WITH OPTIONAL CHEESE FILLING

Steps:

• Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
• Cream butter and sugar in a large mixing bowl.
• In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
• Add yeast and water, lemon rind, cinnamon and cardamom.
• Add flour alternately with milk and beat well to make a smooth batter.
• Add raisins and knead by hand until batter leaves the fingers.
• Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
• Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
• Optional:.
• Mix cheese filling ingredients together.
• Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.

CHEESE-FILLED EASTER POLISH BREAD (BABKA)

Steps:

• Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
• Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
• Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
• Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
• Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
• Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
• Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

POLISH CHEESE BABKA BREAD

Steps:

• 1. Dissolve the 2 yeast packets in the luke warm water. Do not use water over 100 degree's. Add a teaspoon of sugar to it. This helps the yeast to bind to something. It can activate in 10 minutes,or 30 minutes. Cover the bowl of yeast water with a towel. If it develops a foamy top. You know the yeast is good. If it doesn't. Discard and try again with 2 more packets.
• 2. Sift the 5 cups of flour in to a large bowl. Add the 3/4 cup of sugar,and 1/2 teaspoon of salt. Mix the ingredients together. In another bowl. Beat the egg yolks until light. Add sour cream, butter and yeast mixture. Combine well.
• 3. Add mixture to the flour mixture. Knead with hands for 10 minutes until you get a smooth dough. Put in a greased covered bowl in a warm place. Let it rise until doubled in size. Be patient! It could take a couple of hours.
• 4. Note: Shorten rising time by heating oven to 170. Shut oven off. Place covered bowl of dough in warm oven. Keep door shut.
• 5. Flour surface. Make sure to roll dough out 18- 20 inches around, or larger. More than double the width of the pan you are using . You must make sure you rolled it out enough to to fit in pan. With at least 5 inches of dough hanging over outside of pan all the way around.
• 6. make the cheese filling. Beat cream cheese. Add sugar, eggs and lemon zest. Beat until smooth.
• 7. pour the cheese filling on to the dough in pan. Lop the dough over the cheese. Bring all of the excess dough to the top. Pinch dough together over the cheese where it is exposed Do the the best you can. If Some of the cheese is not covered. No need to worry. It doesn't matter what it really looks like. Cover with towel. Let It rise again until doubled in size.
• 8. Bake for 50-60 minutes at 350 degree's . Make a tent of foil over top. This will cut down on over browning. Test with pick. cheese will be a little moist. That is fine.
• 9. Cool for 15 minutes in pan. Turn on to plate, or remove spring form. Make the icing and drizzle over the cheese ring. Add Pecans,walnuts etc. for garnishing. It is also good plain with out icing.

JEWISH CHEESE BABKA

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.

12 TRADITIONAL POLISH BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish bread in 30 minutes or less!

CHEESE BABKA

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.

CHEESE BABKA MADE EASY IN THE BREAD MACHINE

Steps:

• Dough:.
• Add all wet ingredients to bread machine.
• Top with flour and place yeast, sugar and salt in separate corners.
• Or add the ingredients according to your bread machine.
• Set machine to large loaf, dough cycle and press start.
• At the beep add the zest, cinnamon, cardamom, raisins, and or cranberries.
• Cheese filling:.
• Mix cheese filling ingredients together.
• Prepare pan:.
• Generously butter a fluted tube pan. Sprinkle with fine bread crumbs.
• When cycle has finished remove dough to a floured surface.
• Punch down dough and shape and roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan covering with plastic wrap and let rise 60 minutes or till risen to top of pan.
• Brush with eggwash and sprinkle with almonds.
• Bake 350 for 45-60 minutes.