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.
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Sandee
[email protected]I love the combination of lemon and cheese. This babka is a great way to enjoy those flavors together.
Tanya Love
[email protected]This babka is the perfect breakfast or brunch treat. It's also great for dessert.
Kakembo Jonah
[email protected]I baked the babka in a bundt pan instead of a loaf pan. It turned out beautifully!
Aftab Jutt
[email protected]I used a lemon zest instead of lemon juice. It gave the babka a more intense lemon flavor.
xe.cheater 07
[email protected]I added some chopped walnuts to the cheese filling. It gave the babka a nice nutty flavor.
Maaamu Maaab
[email protected]I didn't have any cream cheese on hand, so I used ricotta cheese instead. It turned out great!
Vera MB
[email protected]The instructions were a bit confusing. I had a hard time understanding how to properly braid the babka.
JAS GB34
[email protected]The babka was a bit too dry for my taste. I think I would have preferred a more moist bread.
Any Azhar
[email protected]This babka was a bit too tangy for my taste. I think I would have preferred a more subtle lemon flavor.
Mahmoud Nageeb
[email protected]I had a hard time getting the babka to rise properly. The bread ended up being a bit dense, but the lemon and cheese flavors were still good.
ripon ahamad
[email protected]This babka was a bit too sweet for my taste, but the lemon and cheese flavors were still nice. The bread was also a bit dry.
Rajendra Bajracharya
[email protected]I loved this babka! The lemon and cheese flavors were so delicious together, and the bread was so soft and fluffy. I would definitely recommend this recipe.
Raven Whitechapel
[email protected]This babka was amazing! The lemon and cheese flavors were perfect together, and the bread was so soft and fluffy. I will definitely be making this again.
Drake Jackson
[email protected]I've made this babka several times now, and it's always a hit. The lemon and cheese flavors are so delicious together, and the bread is so soft and fluffy. I highly recommend this recipe.
Falak Khan
[email protected]This was my first time making babka, and it turned out great! The instructions were easy to follow, and the babka was so delicious. The lemon and cheese flavors were perfect together.
sam'ultimate james
[email protected]I love lemon and cheese together, so I knew I had to try this recipe. It did not disappoint! The babka was delicious and the perfect combination of sweet and tangy. I will definitely be making this again.
Kayden Doyle
[email protected]This babka was easy to make and turned out beautifully. The lemon and cheese flavors were perfect together, and the bread was so soft and fluffy. I will definitely be making this again.
Keddy Muthoni
[email protected]I'm not usually a fan of babka, but this lemon cheese version was surprisingly delicious. The lemon flavor was subtle but refreshing, and the cheese filling was rich and creamy. I would definitely recommend this recipe.
Carter Delaney
[email protected]This lemon cheese babka was a hit at my brunch party! The combination of tangy lemon and creamy cheese was perfectly balanced, and the babka itself was so soft and fluffy. I'll definitely be making this again.