Cheese-Filled Easter Polish Bread (Babka)
Recipe information
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Cooking:
30 min.
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Servings per container:
24
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Ingredients for - Cheese-Filled Easter Polish Bread (Babka)

1. White sugar, divided - ⅓ cup
2. Warm water (110 degrees F (43 degrees C)) - 2 tablespoons
3. Active dry yeast - 3 ⅓ teaspoons
4. Milk - ⅔ cup
5. Butter, softened - 6 tablespoons
6. Egg yolks, beaten - 2
7. Salt - ⅔ teaspoon
8. All-purpose flour - 3 ⅓ cups
9. Cream cheese, softened - 3 (8 ounce) packages
10. White sugar - 1 cup
11. Egg yolks - 2
12. Orange liqueur (such as Grand Marnier®) - 1 tablespoon
13. Orange, zested - ½
14. Vanilla extract - 1 teaspoon
15. White sugar - ½ cup
16. All-purpose flour - 6 tablespoons
17. Cold butter, cubed - ¼ cup
18. Thinly sliced almonds - ½ cup
19. Egg white, beaten - 1

How to cook deliciously - Cheese-Filled Easter Polish Bread (Babka)

1. Stage

Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. Stage

Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.

3. Stage

Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.

4. Stage

Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.

5. Stage

Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.

6. Stage

Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.

7. Stage

Grease two 9x5-inch loaf pans and line the bottom with parchment paper.

8. Stage

Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.

9. Stage

Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.

10. Stage

Preheat oven to 350 degrees F (175 degrees C).

11. Stage

Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.