Rating: 5 stars
54 Ratings
  • 5 star values: 48
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Polish cheese babka like my grandmother served every Easter.

Recipe Summary

cook:
40 mins
additional:
5 hrs
total:
6 hrs 40 mins
prep:
1 hr
Servings:
12
Yield:
1 Bundt-shaped loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.

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  • 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.

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.

Nutrition Facts

513 calories; protein 19.1g; carbohydrates 44g; fat 28.2g; cholesterol 133.9mg; sodium 768.6mg. Full Nutrition
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