Easter Cream Cheese Babka Recipe

Introduction

Easter Cream Cheese Babka is a sweet, indulgent bread that combines the richness of cream cheese with the tender, flaky texture of a yeast dough. Originating from Eastern European traditions, this babka is a favorite treat during the Easter holiday, but it can be enjoyed year-round for any special occasion or simply as a comforting dessert. With its beautiful spiral layers filled with a luscious cream cheese filling and a sweet, buttery glaze, this babka is not only delicious but also visually stunning.

Baking Easter Cream Cheese Babka may seem daunting, but with this guide, you’ll see that it’s a rewarding experience. The dough is soft and pliable, and the cream cheese filling adds a rich, tangy contrast to the sweetness of the dough. Whether you’re an experienced baker or a beginner, this recipe will take you step-by-step through the process, offering tips for perfecting the dough, filling, and glaze.

Why You’ll Love Easter Cream Cheese Babka

• Rich, Creamy Filling: The cream cheese filling adds a velvety texture and slightly tangy flavor that balances the sweetness of the dough.
• Flaky, Soft Texture: The yeast dough is soft and pillowy, with the perfect balance between flaky layers and a tender crumb.
• Visually Stunning: The spiral layers of dough and cream cheese filling, combined with a golden brown crust, make this babka a showstopper on any table.
• Perfect for Special Occasions: While Easter is a natural fit for this sweet treat, it’s versatile enough to be made for birthdays, family gatherings, or just because you’re craving a delicious, homemade pastry.
• Simple Ingredients: Made with basic pantry staples such as flour, butter, sugar, and eggs, this recipe requires minimal ingredients, yet it produces an incredibly flavorful and impressive result.

Preparation and Cooking Time

• Total Time: 4 hours (including rising time)
• Preparation Time: 1 hour
• Cooking Time: 35-45 minutes
• Servings: Approximately 12-14 slices
• Calories per Serving: Around 250-300 calories per slice, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 250-300 kcal
• Fat: 15-20g
• Carbohydrates: 30-35g
• Protein: 5g
• Fiber: 1g
• Sugar: 12-15g

Ingredients

For the Dough:

• 1 cup warm milk (110°F/45°C)
• 2 ½ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 4 large eggs
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg yolk (optional, for richness)

For the Glaze:

• ½ cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Special Equipment

While making Easter Cream Cheese Babka doesn’t require specialized tools, the following equipment will help ensure smooth preparation and better results:

1. Stand Mixer: A stand mixer with a dough hook is ideal for mixing and kneading the dough, but a hand mixer or mixing by hand will also work.
2. Babka Pan or Loaf Pan: A babka pan (or a regular loaf pan) is needed to shape and bake the dough. A traditional babka pan is typically round, but a regular rectangular loaf pan will work just fine.
3. Rolling Pin: You’ll need a rolling pin to roll out the dough into a flat rectangle before filling and rolling it up.
4. Shallow Bowls: For mixing the filling and glaze, shallow bowls will make the process easier and more manageable.
5. Pastry Brush: A pastry brush is helpful for applying butter to the dough and glaze to the finished babka.
6. Measuring Cups and Spoons: Accurate measurements are important for achieving the right dough texture and filling consistency.
7. Kitchen Towel or Plastic Wrap: Covering the dough during the rise times ensures it doesn’t dry out and helps it rise properly.

Step-by-Step Instructions

1. Prepare the Dough

In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes, until the yeast becomes foamy. This step ensures that the yeast is active and ready to rise.

Add the remaining sugar, softened butter, eggs, vanilla extract, and lemon zest (if using) to the yeast mixture. Stir until combined. Gradually add the flour and salt, mixing on low speed with the dough hook attachment until the dough starts to come together. Then, increase the speed to medium and knead the dough for about 8-10 minutes, or until it’s smooth and elastic. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface.

Once the dough is kneaded, shape it into a ball and place it in a greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

2. Prepare the Cream Cheese Filling

While the dough is rising, make the cream cheese filling. In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, and egg yolk (if using). Use a hand mixer or a spoon to blend the ingredients until smooth and creamy. Set the filling aside.

3. Roll Out the Dough

Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12 inches by 16 inches (30 cm by 40 cm). The dough should be relatively thin but not tear easily.

Spread the cream cheese filling evenly over the surface of the dough, leaving a small border along the edges. This will help seal the roll.

4. Shape the Babka

Starting from the long edge of the rectangle, carefully roll the dough up into a tight log. Pinch the edges to seal the dough. Now, slice the log down the middle lengthwise to expose the layers inside. You’ll be left with two long pieces of dough.

Twist the two pieces around each other, forming a braid-like shape. Carefully transfer the twisted dough into a greased babka or loaf pan, tucking the ends under the dough.

Cover the pan with a kitchen towel or plastic wrap and let it rise again for about 30-45 minutes, or until it has puffed up.

5. Bake the Babka

Preheat the oven to 350°F (175°C). Once the babka has risen, bake it for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and the size of your pan, so keep an eye on the babka as it bakes.

6. Prepare the Glaze

While the babka is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. The glaze should be smooth and pourable but not too runny. If needed, adjust the consistency by adding a little more milk or powdered sugar.

7. Glaze the Babka

Once the babka is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack. While the babka is still warm, drizzle the glaze generously over the top. The glaze will melt into the babka, adding a sweet, shiny finish.

Allow the babka to cool completely before slicing. This will ensure the filling sets properly, and the glaze won’t slide off the bread.

Tips for Perfect Easter Cream Cheese Babka

• Let the Dough Rise Properly: Be patient during the rising times. Properly risen dough is key to creating a soft and light babka.
• Use Fresh Yeast: Make sure your yeast is fresh and active. If the yeast doesn’t foam in the first step, it may be expired, and you should try with new yeast.
• Chill the Cream Cheese Filling: If the filling is too soft to work with, refrigerate it for about 10 minutes before spreading it onto the dough. This will make it easier to handle.
• Don’t Overfill: Be careful not to overfill the dough with cream cheese, as it can spill out during baking. A thin, even layer works best.
• Add a Twist: For extra flavor, you can add raisins, cinnamon, or orange zest to the cream cheese filling for a unique twist on the traditional recipe.

Variations of Easter Cream Cheese Babka

• Chocolate Cream Cheese Babka: Add ½ cup of mini chocolate chips or cocoa powder to the cream cheese filling for a chocolatey version of this Easter classic.
• Cinnamon Babka: Incorporate ground cinnamon into the dough or filling for a warm, spiced twist that complements the cream cheese.
• Nut Babka: Add chopped walnuts, almonds, or hazelnuts to the filling for a nutty flavor and texture contrast.

Storage and Shelf Life

Easter Cream Cheese Babka is best enjoyed fresh, but it can be stored for later. Once it has completely cooled, store the babka in an airtight container at room temperature for up to 3 days.

For longer storage, wrap the babka tightly in plastic wrap and foil, then freeze it for up to 2 months. Thaw it at room temperature before serving, or reheat it gently in the oven at 300°F (150°C) for 5-10 minutes.

Side Dishes and Pairings for Easter Cream Cheese Babka

• Fresh Fruit: A fruit platter with berries or citrus pairs wonderfully with the richness of the babka, offering a refreshing contrast.
• Coffee or Tea: A cup of coffee or a hot tea complements the sweetness of the babka and makes for a cozy breakfast or afternoon snack.
• Vanilla Ice Cream: Serve a warm slice of babka with a scoop of vanilla ice cream for a decadent dessert experience.

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Conclusion

Easter Cream Cheese Babka is a delightful, indulgent treat that brings together tender yeast dough, a creamy filling, and a sweet glaze for a perfect dessert. Whether made for Easter or any other special occasion, this babka is sure to impress with its flavor and visual appeal. By following the simple steps and tips outlined in this recipe, you’ll create a babka that’s as delicious as it is beautiful. Enjoy this sweet treat with family and friends, and savor every bite!