Cheese Babka

4.8
(58)
49 Reviews
23 Photos

This Polish cheese babka is just like the one my grandmother served every Easter.

Submitted by KRISTINALANGER
Updated on February 13, 2024
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Prep Time:
1 hr
Cook Time:
40 mins
Additional Time:
5 hrs
Total Time:
6 hrs 40 mins
Servings:
12
Yield:
1 babka
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Ingredients

Original recipe (1X) yields 12 servings

Dough:

  • 1 (.25 ounce) package active dry yeast

  • 1 pinch white sugar

  • ¼ cup warm water (110 degrees F/45 degrees C)

  • ½ cup butter, melted

  • ¼ cup white sugar

  • 1 ½ teaspoons salt

  • 2 teaspoons vanilla extract

  • ¾ cup lukewarm milk

  • 3 large eggs

  • 4 cups all-purpose flour, divided

Filling:

  • 1 ½ cups farmers' cheese

  • ⅓ cup white sugar

  • 1 ½ tablespoons sour cream

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ teaspoon dried lemon peel

  • 2 tablespoons butter, melted

Directions

  1. Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.

  2. 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.

  3. 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®).

  4. 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.

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

  6. 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.

Cook’s Note

Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese.

If you have a silicone Bundt(R) pan, it will work wonderfully in this recipe.

98 home cooks made it!

Nutrition Facts (per serving)

513 Calories
28g Fat
44g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 513
% Daily Value *
Total Fat 28g 36%
Saturated Fat 19g 95%
Cholesterol 134mg 45%
Sodium 769mg 33%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 19g 38%
Vitamin C 1mg 1%
Calcium 439mg 34%
Iron 2mg 13%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.