Cheesecake Babka Recipes

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.

Steps:

• Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment.
• Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight.
• Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside.
• Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside.
• Preheat the oven to 350˚ F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.
• Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes.
• Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚ F.) Transfer to a rack and let the babkas cool completely in the pans.

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.

Steps:

• 1. Sprinkle the yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. The water should be comfortably warm when dropped on wrist. Stir to dissolve. Let stand until bubbly, about 10 minutes.
• 2. Combine 2 cups of the flour, salt, lemon rind and remaining sugar in large bowl and make a well in the center.
• 3. Beat the eggs and egg yolks in a small bowl just to mix. Pour eggs. yeast mixture and warm milk into the well. Stir liquids into flour until smooth. Beat well.
• 4. Add the softened butter gradually, beating well. Stir in 1 more cup of the flour. Bet until the dough leaves the side of the bowl.
• 5. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
• 6. Place dough in buttered bowl, turning to bring the buttered side up: cover and let rise in a warm place, away from drafts, 1 and 1/2 to 2 hours until it has doubled in volume.
• 7. While dough is rising, make the cheese filling. Beat the cream cheese and cottage cheese in a small bowl with an electric mixer until smooth. Beat in egg yolk and sugar. Stir in lemon rind.
• 8. Make crumb topping: Combine the nuts, flour, butter, sugar and cinnamon in a small bowl.
• 9. Grease two 8 by 1 and 1/2 inch layer pans.
• 10. When the dough has doubled, punch down; knead in raisins; divide dough into four equal parts: press two parts into the bottoms and up about 1/2 inch on the sides of each of the layer pans; spread each with about 1 cup of the cheese filling.
• 11. Shape the remaining dough into 8 inch circles; place on top of cheese filling. Press spoon handle into dough round the edges to seal.
• 12. Sprinkle half the crumb topping over each Babka. Let rise in warm place until dough reaches the top of the pans, about 1 hour.
• 13. Bake at 350 degrees for 40 minutes or until the cakes sound hollow when tapped. Turn out onto wire rack to cool. (Place foil loosely over crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes.
• 14. Sprinkle with confectioner's sugar.