Cheese Babka

Recipe View 10 mins Activate the Yeast: In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir gently to dissolve. Let stand until foamy, about 10 minutes.

Recipe View 2 mins Prepare the Dough: In a large bowl, combine the 1/2 cup melted butter, 1/4 cup sugar, salt, 2 teaspoons vanilla extract, lukewarm milk, and 3 eggs. Add 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour, mixing until a soft dough forms.

Recipe View 10 mins Knead the Dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as needed to prevent sticking. (Approximately 8-10 minutes).

Recipe View 2 hrs First Rise: 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 in a warm place until doubled in size, about 1 1/2 - 2 hours.

Recipe View 5 mins Make the Filling: In a separate bowl, beat together the farmer's cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel until smooth. Set aside.

Recipe View 10 mins Shape the Babka: Lightly oil a 10-inch fluted tube pan (such as a Bundt® pan). Turn the risen dough onto a lightly floured surface and pat it 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.

Recipe View 10 mins Form the Twist: Roll the dough up tightly 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 securely. Carefully transfer the rope of dough into the prepared Bundt pan, arranging it evenly around the ring.

Recipe View 1 hrs Second Rise: Cover the pan loosely with plastic wrap and let rise in a warm place for 1 hour.

Recipe View 10 mins Bake: Preheat oven to 350 degrees F (175 degrees C). Bake the babka until deep golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Recipe View 2 hrs Cool: Remove from the oven and let stand in the pan for 5 minutes. Invert the babka onto a wire rack and remove the pan. Allow the babka to cool completely, at least 2 hours, before slicing and serving.