Jewish Cheese Babka
A Jewish cheese babka features a sweetened cream cheese filling and a delightful crumb topping, baked in a loaf pan.
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Instructions
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Preheat the oven to 350°F.
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Grease three 9x5-inch loaf pans.
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Activate yeast by stirring it with 1/2 teaspoon sugar into warm water, then set aside to froth.
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Scald milk and place it in a large mixing bowl; stir in 4 ounces of butter until melted.
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Add 1/2 cup sugar, salt, the yeast mixture, and 3 beaten egg yolks to the milk mixture.
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Incorporate flour and knead the dough until it becomes shiny and elastic; then place it in a greased bowl, cover, and let rise until doubled in size.
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Prepare the cheese filling by beating cream cheese, 3 egg yolks, and 1 1/2 cups sugar until smooth.
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For the crumb topping, combine 6 tablespoons flour, 8 tablespoons sugar, and cut in 4 tablespoons cold butter.
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Punch down the risen dough and divide it into three equal portions.
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Roll out one dough portion into a 1/8-inch thick rectangle, spread with one-third of the cheese filling, fold in the sides, and then roll it up tightly.
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Place the rolled dough into a prepared loaf pan, brush with beaten egg white, and sprinkle with one-third of the crumb topping.
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Repeat the rolling, filling, and topping process for the remaining two dough portions and pans.
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Cover the babkas and allow them to rise until they extend above the pan rims.
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Bake for 40 to 50 minutes, or until an instant-read thermometer registers 190°F.
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Cool the babkas in their pans for 5 minutes, then loosen the sides with a knife, and cool completely before removing them onto a rack.