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Cheese Babka
Cheese Babka
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
400 minutes
Indulge in a delightful homemade cheese babka with lemon-infused sweet cheese filling, perfect for Easter.
Ingredients:
  • 1 pinch white sugar
  • 0.25 cup warm water (110 degrees F/45 degrees C)
  • 0.5 cup butter, melted
  • 2 teaspoons vanilla extract
  • 0.75 cup lukewarm milk
  • 4 cups all-purpose flour, divided
  • 1.5 cups farmers cheese
  • 0.33333334326744 cup white sugar
  • 1.5 tablespoons sour cream
  • 0.5 teaspoon dried lemon peel
  • 2 tablespoons butter, melted
Instructions:
  • Combine the yeast and a pinch of sugar with warm water, and stir until dissolved. Allow it to sit until it becomes foamy, approximately 10 minutes.
  • In a bowl, mix together 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons vanilla, milk, and 3 eggs with 1 cup flour until well combined. Add the yeast mixture and beat for 1 minute. Gradually incorporate the remaining flour to make a soft dough. Knead the dough on a lightly floured surface until smooth and elastic, adding more flour if needed. Shape the dough into a round, place it in a greased bowl, and cover with plastic wrap. Allow the dough to double in size at room temperature for about 1 1/2 hours.
  • Combine farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, vanilla extract, and dried lemon peel in a bowl, and mix until smooth to prepare the filling. Set it aside. Lightly grease a 10-inch fluted tube pan, like a Bundt® pan.
  • Transfer the dough onto a lightly floured surface and shape it into a 10-inch by 12-inch rectangle. Glaze the dough with 2 tablespoons of melted butter. Evenly spread the cheese filling over the dough. Roll the dough into a jelly roll starting from the long end, creating a rope by twisting it 6 to 8 times. Seal the seams and ends by pinching them together, then place the dough rope in the greased pan. Loosely cover and allow it to rise for 1 hour.
  • Preheat the oven to 350°F (175°C) for perfect cooking temperature.
  • Bake the babka until it turns a deep golden brown, around 40 to 45 minutes. Remove from the oven and let it rest for 5 minutes, then flip the babka onto a wire rack to remove the pan. Let the babka cool for at least 2 hours before slicing.

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