cheese babka

Ingredients

• Servings: 1
• dough:
• 1 (.25 ounce) package active dry yeast
• 1 pinch white sugar
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup butter, melted
• 1/4 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 3/4 cup lukewarm milk
• 3 eggs
• 4 cups all-purpose flour, divided
• filling:
• 1 1/2 cups farmers cheese
• 1/3 cup white sugar
• 1 1/2 tablespoons sour cream
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon dried lemon peel
• 2 tablespoons butter, melted

Recipe

Cook Time: 40 mins Ready Time: 6 hrs 40 mins


• sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. let stand until foamy, about 10 minutes.
• 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 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.
• 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®).
• turn the dough 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.
• preheat an oven to 350 degrees f (175 degrees c).
• bake the babka until deep golden brown, 40 to 45 minutes. remove from oven and let stand for 5 minutes; invert the babka a wire rack and remove the pan. allow the babka to cool for at least 2 hours before slicing.