Description
This twist on a traditional babka features a rich cream cheese filling that swirls beautifully with sweet dough. Topped with a sugary glaze, it’s a delightful, slightly tangy treat to celebrate Easter in style.
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
Instructions
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 1 hour
- Cook Time: 35-45 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 15-20g
- Carbohydrates: 30-35g
- Protein: 5g