Cheese Babka

Cheese Babka

19
KRISTINALANGER 1

"Polish cheese babka like my grandmother served every Easter."

Ingredients

6 h 40 m servings 513 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
  2. 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.
  3. 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(R)).
  4. 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.
  5. Preheat an oven to 350 degrees F (175 degrees C).
  6. 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.

Footnotes

  • Cook's Notes
  • Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese.
  • If you have a silicone Bundt(R) pan, it will work wonderfully in this recipe.
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Reviews

19
  1. 24 Ratings

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The smell of this baking is enough to drive you crazy. So delicious. I will say - be patient with the rising times - mine took much longer than stated - but that might have been that it was p...

After searching for a cheese babka for Easter and finding that all the stores and bakeries were out of them, we decided to make this on Easter Eve! My husband put all of the dough ingredients i...

I reviewed this recipe on March 30, but decided to update the review after making it several times and each time it gets better than the last. Doubt it is as authentic, but it is sure scrumptio...

I love this Babka.. I am Ukrainian and it is a staple at holidays. I even made my own farmers cheese (also a recipe I found on this site...thanks!) and it turned out delicious!

This was a beautiful bread. The top side was even more gorgeous than the bundt side. The dough was very sticky - I had to add another cup of flour before and at least one cup during the kneadin...

My dear 91 year old mother in law from Slovakia used to make this but never wanted to share her recipe. I recognized the ingredients and made it. It was easy to do and tasted absolutely delici...

Amazing recipe! My parents are Polish & Ukranian and both raved that this recipe reminded them of their grandparent's babka. The bread was extremely moist & flavorful! I added some raisin as ...

So Moist!! My first time making babka, a little tricky but worth the time and effort...everyone loved it!!

Oh man was this yummy. Used small curd cottage cheese, drained over night and then put through a ricer. It worked.