adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheese-Filled Easter Polish Bread (Babka)
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
235 minutes
Impressive orange cream cheese-filled Polish babka, perfect for Easter brunch.
Ingredients:
  • 0.33333334326744 cup white sugar, divided
  • 2 tablespoons warm water (110 degrees F (43 degrees C))
  • 3.3333332538605 teaspoons active dry yeast
  • 0.66666668653488 cup milk
  • 6 tablespoons butter, softened
  • 2 egg yolks, beaten
  • 0.66666668653488 teaspoon salt
  • 3.3333332538605 cups all-purpose flour
  • 3 (8 ounce) packages cream cheese, softened
  • 2 egg yolks
  • 1 tablespoon orange liqueur (such as Grand Marnier®)
  • 0.5 orange, zested
  • 6 tablespoons all-purpose flour
  • 0.25 cup cold butter, cubed
  • 0.5 cup thinly sliced almonds
  • 1 egg white, beaten
Instructions:
  • Combine 1 teaspoon of sugar, water, and yeast in a small bowl. Allow the mixture to rest until the yeast softens and develops a creamy foam, approximately 5 minutes.
  • In a small saucepan over medium heat, gently warm the milk until bubbles start to form. Transfer the warm milk to a large bowl and mix in 6 tablespoons of butter until it melts. Allow the mixture to cool to 110 degrees F (43 degrees C), approximately 5 minutes.
  • Combine the sugar, yeast mixture, 2 egg yolks, and salt with the milk mixture. Stir in 3 1/3 cups of flour and knead the dough until it is smooth and elastic.
  • Place the dough in a bowl greased on both sides. Cover it with greased plastic wrap and let it rise until doubled in size, for 1 to 2 hours.
  • In a large bowl, blend together cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 teaspoon vanilla extract until smooth using an electric mixer.
  • Combine 1/2 cup sugar and 6 tablespoons flour in a bowl. Add 1/4 cup cold butter and incorporate using a pastry blender or 2 knives. Mix in the almonds.
  • Prepare two 9x5-inch loaf pans by greasing them and placing parchment paper on the bottom.
  • After punching down the dough, divide it in half. Roll one half into a rectangle that is 1/8-inch thick, while keeping the other half covered. Spread half of the cream cheese mixture over the dough. Fold in the short ends and roll up tightly like a jelly roll. Place the rolled dough into a prepared loaf pan. Repeat the process with the remaining dough and cream cheese mixture.
  • Smooth beaten egg white over the loaves and evenly sprinkle almond topping. Cover with greased plastic wrap and allow to rise until dough reaches above the rim of the pans, approximately 1 hour.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Bake the loaves in the preheated oven until they turn a beautiful golden brown and a thermometer inserted into the center reads 190°F (88°C), which should take around 40 to 50 minutes. Let them cool in the pans for 5 minutes, then gently loosen the sides with a knife and allow them to cool completely, which should take about 30 minutes.

Similar Recipes