POLISH BABKA WITH OPTIONAL CHEESE FILLING
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
- Cream butter and sugar in a large mixing bowl.
- In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
- Add yeast and water, lemon rind, cinnamon and cardamom.
- Add flour alternately with milk and beat well to make a smooth batter.
- Add raisins and knead by hand until batter leaves the fingers.
- Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
- Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
- Optional:.
- Mix cheese filling ingredients together.
- Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.
Nutrition Facts : Calories 633.5, Fat 28.6, SaturatedFat 15.5, Cholesterol 171, Sodium 489.9, Carbohydrate 83.4, Fiber 3.4, Sugar 27.2, Protein 12.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breads #eggs-dairy #fruit #oven #european #dinner-party #holiday-event #easter #polish #cheese #yeast #citrus #lemon #brunch #taste-mood #sweet #equipment #small-appliance
You'll also love
Maria G
gm@hotmail.co.ukThe babka was a little too eggy. I think I'll use less eggs next time.
daad shah
shah_daad58@yahoo.comThe babka was a little too dense. I think I'll let the dough rise for a longer amount of time next time.
Jacquelyn Alexander
a.j92@hotmail.frThe babka was a little too crumbly. I think I'll knead the dough for a shorter amount of time next time.
Md faisal Bd
f_md76@hotmail.comThe babka was a little dry. I think I'll add more butter to the dough next time.
sadia asif
sa98@yahoo.comThe babka didn't rise as much as I expected. I think I might have made a mistake in the measurements.
Joseph Kilgore
kilgorej17@hotmail.frThe babka was a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Jerusalem Orphanage
o_jerusalem59@gmail.comI used a different type of flour and the babka turned out a little dense. I think I'll stick to the original recipe next time.
Arif Rahmatulla
arif-rahmatulla@yahoo.comI'm not a fan of cheese, so I omitted it from the filling. The babka was still very good.
Ismail Cabdi
cabdi-i@gmail.comI didn't have any cheese on hand, so I used a mixture of chopped ham and sauerkraut instead. It was still delicious.
Michael Burrison Sr
b_michael63@aol.comThe dough was a little sticky to work with, but the end result was worth it.
Zandile Bangani
z_b71@gmail.comI've made this recipe several times and it always turns out great. It's a family favorite.
Tafriq Tamim
tafriq-tamim24@hotmail.frThis babka is the perfect comfort food. It's warm, fluffy, and cheesy. What more could you ask for?
Sbusiso Mdluli
m.sbusiso@hotmail.frI love the versatility of this recipe. You can add different fillings or toppings to create a unique babka every time.
Foyez Ahmed
ahmedf91@gmail.comThis recipe is a great way to use up leftover mashed potatoes.
Nakato Margaret
n@gmail.comI made this babka for a party and it was a hit! Everyone loved the unique flavor and texture.
MR GOAT
m20@yahoo.comThe cheese filling was the perfect addition to this babka. It added a savory flavor that balanced out the sweetness of the dough.
xneao
xneao@gmail.comI was pleasantly surprised by how easy this recipe was to follow. Even though I'm not an experienced baker, I was able to make a delicious babka that my family loved.
Mdmilla Miya
mmdmilla@hotmail.comThis recipe is a keeper! The babka turned out perfectly, with a fluffy texture and a rich, cheesy filling. I will definitely be making this again.