CHEESE BABKA
Polish cheese babka like my grandmother served every Easter.
Provided by KRISTINALANGER
Categories Bread Yeast Bread Recipes Egg
Time 6h40m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 512.7 calories, Carbohydrate 44 g, Cholesterol 133.9 mg, Fat 28.2 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 19 g, Sodium 768.6 mg, Sugar 10.9 g
CHEESECAKE BABKA
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan Leshnick, the head pastry chef at New York's famed Breads Bakery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 loaves
Number Of Ingredients 23
Steps:
- Dough: In the bowl of a mixer fitted with the dough hook, beat together milk, yeast, flours, eggs, sugar, vanilla, salt, and butter on low speed until well combined. Transfer dough to work surface and form into a 10-by-8-inch rectangle, about 1 inch thick. Wrap in parchment; refrigerate at least 2 hours and up to 1 day.
- Butter Package: Place butter between two pieces of parchment or plastic wrap. Using a rolling pin, gently beat until butter is slightly softened, then roll into a 9-by-7-inch rectangle. Loosely wrap in plastic; refrigerate at least 2 hours.
- On a lightly floured surface, roll out dough to an 18-by-9-inch rectangle with a short side parallel to edge of work surface. Place chilled butter package on top half of dough. Fold bottom half of dough over butter to cover completely and firmly press to adhere butter and dough to one another. Pinch edges to seal. Roll out dough once more to a 24-by-7-inch rectangle. Fold top and bottom of dough toward center until they meet. Fold bottom half up to cover top half, rotate dough package 90 degrees, and roll out dough to a 28-by-7 1/2-inch rectangle. Repeat folding process. Wrap dough in plastic; refrigerate 1 hour or freeze for later use.
- Filling: In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on low speed until softened. Beat in ricotta until just combined (do not overbeat). Add half the egg (reserve remaining half for egg wash), vanilla seeds, lemon zest, confectioners' sugar, and cornstarch; beat until combined. Refrigerate 1 hour.
- Streusel: In a medium bowl, stir together butter and sugar. Mix in flour until large clumps form. Cover; refrigerate 1 hour.
- Spray three 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Roll out dough to a 27-by-9-inch rectangle. Divide into six 13 1/2-by-3-inch rectangles. Transfer filling to a pastry bag and pipe one-sixth of filling in a line down the center of each rectangle, leaving a 1-inch border on all sides. Pull edges of dough up and pinch to enclose filling. Place two filled portions of dough, seam-side down, on work surface to form an X. Working from center of the X, twist ends. Transfer to prepared pan, seam-side down. Repeat process with remaining dough.
- Preheat oven to 350 degrees. Lightly cover pans with a kitchen towel. Let rise in a warm place until almost doubled in size, 2 to 2 1/2 hours. (Dough should just reach edge of pan.) Gently brush dough with egg wash. Break streusel into pebble-sized pieces and gently sprinkle over loaves, dividing equally. Bake until crust is firm and golden brown, 50 minutes to 1 hour. Transfer pans to a wire rack; let cool 10 minutes. Invert loaves onto racks; let cool completely. Lightly dust with confectioners' sugar.
EASTER BABKA
This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 cakes
Number Of Ingredients 18
Steps:
- In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm.
- In a small bowl, stir yeast into warm water; let sit for 5 to 10 minutes, or until foamy.
- In a large bowl, beat eggs, yolks, and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to combine. Stir in milk mixture, then yeast.
- Add flour, a cupful at a time, until dough is moist but not sticky, mixing with a wooden spoon or your hands. Stir in almonds and raisins.
- Knead dough on a floured board, adding more flour if dough is too sticky, until dough comes away from your hands, about 6 minutes. Place dough in a very large buttered bowl.
- Cover dough with a damp cloth and let rise until doubled, about 1 hour. Punch down and let rise again until doubled, 45 minutes to 1 hour.
- Preheat oven to 350 degrees. Butter three 9- or 10-inch kugelhopf or angel-food cake pans. Sprinkle pans with a tablespoon of confectioners' sugar, if desired. Divide dough into 3 portions; arrange in pans and cover loosely. Let dough rise to tops of pans, about 30 minutes.
- Bake for 35 to 45 minutes, until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more.
- Spoon glaze onto babka, allowing it to drip over sides.
POLISH CHEESE BABKA BREAD
This is an Old recipe from Aunt Louise. I have ordered cheese Babka from Polish Bake shops. They are only available during Christmas and Easter. They are also expensive. You will love this one. Imagine Christmas morning, or any morning with this baking in the oven. Wonderful cheese filled deliciousness.
Provided by Nor Mac
Categories Other Breakfast
Time 1h25m
Number Of Ingredients 18
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.
POLISH BABKA WITH OPTIONAL CHEESE FILLING
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6
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