LEMON CHEESE BABKA
This is a raised bread desert - not real sweet, and has a sweet cheese filling inside. I haven't made it for a long time but I think you will like it.
Provided by kathleen ralston
Categories Cakes
Time 2h40m
Number Of Ingredients 23
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.
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
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