We incorporated the following changes to the recipe and it is right on the mark for us and is picture perfect, like Kristina’s photograph. My husband put all of the dough ingredients into the bread machine and ran it on the dough cycle while I was at work. Hint hint. Earlier I attempted to make my own Farmer's cheese for this from this site but it didn't turn out well at all.

You can bake this babka in many forms.

Yes it will! Let them rise about ½ hour. Especially with finely chopped walnuts or pecans.

Info. And if you get as crazy as me, triple the recipe and make a giant one, that’s what I did on a catering job: I made a giant ring-shape, as huge as my oven would fit. Stir in the remaining dough ingredients. Meanwhile, make the filling by beating on high speed until light and slightly thickened (about 10 minutes) the cheese, egg yolks, 6 tablespoons sugar, 1/2 teaspoon salt, lemon extract (if using) and vanilla. This is what makes my cheese babka and all my yeasted preparations (including breads) feather-light: I resist with a vengeance adding flour to the dough, unless I absolutely have to. We used cream cheese, instead of Farmer’s Cheese (as suggested by one reviewer), and it was just as good or better.

A cross between a cake and bread this Cheese Babka is an enriched yeast dough with a lightly sweetened cheese filling.

Let stand for five minutes. Cover loosely and let rise 1 hour. For the filling, I subbed cream cheese for the farmers cheese and I also didn't need the whole 2 tbl. Here’s the mantra: less flour = lighter pastry, and lighter bread. Michele, this recipe is tried and true, and looks the way it looks in the picture. ), The Spruce Eats uses cookies to provide you with a great user experience.

I personally love the added crunch from the streusel.

You will end up with a 20-inch log. My oven runs low, so I upped the temp to 375. Set the filling aside.

Beat in flour alternately with milk until smooth and dough starts to blister, about 7 minutes. dena. Allow the babka to cool for at least 2 hours before slicing. And the house smelled fabulous as well. Amount is based on available nutrient data. In this case roll the dough into a longer and narrower rectangle, and cur the long rolled pastry into 6. all you will need to do is brush the top with egg wash (egg mixed with a little water).

It will now be a family Easter tradition for us.

it did not make it to shavout it was gone erev shabbat

You won’t find it in any commercial bakery, let me tell you flat out. I also had to sub cream cheese for farmer's cheese - my store just didn't have it.

Being of Polish descent I've made or had a few babkas and this was very good. Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Cut the log right down the middle, to get 2 10-inch logs.
My dear 91 year old mother in law from Slovakia used to make this but never wanted to share her recipe. Polish cheese babka like my grandmother served every Easter.

My oven runs hot and it was ready at 30 min. I make one double-length roll, and cut it right down the center to make 2 loaves, or 6 mini loaves. As others have indicated, dough is a bit sticky and we added about ¾ cup of flour. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. It still tasted great, but I'd like to see dough rise as it should. Shape the dough into a round, and place it in a greased bowl, turning to coat. We also did not spread the cheese mixture all the way to the other end and the mixture stayed contained in the dough and spread throughout to the end when rolling it. I will say - be patient with the rising times - mine took much longer than stated - but that might have been that it was pretty chilly here. Preheat an oven to 350 degrees F (175 degrees C). On Easter, my family all said they hoped I would make it every year and never buy one again.

In a large bowl or stand mixer with the paddle attachment, beat salt and eggs until thick and pale yellow.

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Mix the filling ingredients in a bowl, and spread all over the dough, using it all up. Information is not currently available for this nutrient. It’s a favorite for Easter breakfast, brunch, or teatime. In a small bowl, dissolve yeast in warm water. 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. Will make again. I like to remind myself how fresh they stay in the freezer, so it is easier to exert some self control.

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The dough was very sticky, so I would probably add some additional flour next time. One word: Outrageous…. It is simply awesome!

I love this Babka.. Most people won't think twice about serving basic cornbread when is on the table.
So I followed other's advice here and sub'd cream cheese. Full disclosure: When I cannot get around to making my own babka, I ignore all commercial babka wars (have you noticed that every single one is called The Best Babka In New York City? I reviewed this recipe on March 30, but decided to update the review after making it several times and each time it gets better than the last. Add remaining dough ingredients, alternating wet and dry, and mix very well for at least five full minutes to make a soft dough.

Rosalie the sum total of the sugar used is very low. Invert onto a wire rack, remove pan and cool completely before serving. Your email address will not be published. so my problem is that i do not live in an area where i can purchase chalov yisroel ricotta cheese or farmer cheese.

Thanks so much.

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

Instructions 2 tablespoons butter, at room temperature; 1/2 cup flour; 2 tablespoons sugar; 1/4 cup finely chopped walnuts or pecans, optional. UPDATE 12/14: I tried this recipe using canned prune filling instead of the cheese and it came out great!

This was a beautiful bread. I will make this again with ricotta cheese the farmer cheese gave it a funky taste. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

Sprinkle the topping evenly over the loaves.

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.

Mix the topping ingredients lightly, adding a drop of flour if necessary to get the texture of coarse meal.

Any way i can sub what i have for what i would need for this recipe or any of the other recipes requiring ricotta or farmer cheese? 3 1/2 to 4 cups flour: all purpose, whole wheat pastry or spelt, 2/3 cup unsalted butter (not whipped) at room temperature, 2 cups ricotta cheese, or a combination ricotta, cream cheese and farmer cheese, 2 tablespoons butter, at room temperature.

We have now become Cheese Bapka addicts, thanks to this wonderful recipe, and no longer have to order it from New York. If you can't find dry curd cheese, you might want to make your own When dough has risen for the second time, pour into the prepared pan. (Mine came out a little dark.