|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cheese babka recipe is one of our favorites. Instead of being baked in a swirly babka pan the Poles use, this recipe is baked in a loaf pan and has a streusel topping.
It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in our opinion, surpasses most Polish babkas we've tasted.
This recipe makes three loaves but they freeze very well. Freeze the leftover egg whites and save them for leftover egg white recipes.
Click Play to See This Jewish Cheese Babka Recipe Come Together
For the Dough:
2 (1/4-ounce) packages active dry yeast
1/2 teaspoon sugar
1/4 cup warm water, 110 F
1 cup milk
4 ounces (1/2 cup) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon salt
3 large egg yolks, room-temperature, beaten
5 cups all-purpose flour
For the Filling:
4 1/2 (8-ounce) packages (2 1/4 pounds) cream cheese, room temperature
3 large egg yolks, room temperature
1 1/2 cups sugar
For the Egg Wash:
1 large egg, room temperature, beaten
For the Crumb Topping:
6 tablespoons all-purpose flour
1/2 cup sugar
2 ounces (1/4 cup) unsalted butter
Steps to Make It
Make the Dough
Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy.
Grease 3 (9 x 5-inch) loaf pans.
Scald the milk over medium-high heat, and place in a large mixing bowl or stand mixer. Add 4 ounces room-temperature butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
Add flour, and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
Make the Cheese Filling
In a medium bowl, beat together cream cheese, 3 egg yolks and 1 1/2 cups sugar until smooth. Set aside.
Make the Crumb Topping
In a small bowl, prepare the crumb topping by mixing together 6 tablespoons flour and 8 tablespoons sugar and cutting in 4 tablespoons cold butter as for pie dough. Set aside.
Assemble the Cheese Babkas
Punch down risen dough and divide into 3 parts. Working with 1 part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
Spread dough with one-third of the cheese filling. Fold in the sides of the dough, and then roll up tightly as for a jellyroll. Place in 1 of the prepared pans. Brush with beaten egg white and sprinkle with one-third of the crumb topping.
Repeat with remaining dough and remaining 2 loaf pans. Cover loaf pans with greased plastic wrap and let rise until above the rim of the pan.
Place rack in center of oven and heat to 350 F. Bake babkas for 40 to 50 minutes or until an instant-read thermometer registers 190 F. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of the pan. Cool completely in the loaf pan. Then turn out onto a rack.