Polish Cheese Babka Bread Recipes

CHEESE-FILLED EASTER POLISH BREAD (BABKA)

Steps:

• Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
• Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
• Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
• Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
• Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
• Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
• Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

POLISH CHEESE BABKA BREAD

Steps:

• 1. Dissolve the 2 yeast packets in the luke warm water. Do not use water over 100 degree's. Add a teaspoon of sugar to it. This helps the yeast to bind to something. It can activate in 10 minutes,or 30 minutes. Cover the bowl of yeast water with a towel. If it develops a foamy top. You know the yeast is good. If it doesn't. Discard and try again with 2 more packets.
• 2. Sift the 5 cups of flour in to a large bowl. Add the 3/4 cup of sugar,and 1/2 teaspoon of salt. Mix the ingredients together. In another bowl. Beat the egg yolks until light. Add sour cream, butter and yeast mixture. Combine well.
• 3. Add mixture to the flour mixture. Knead with hands for 10 minutes until you get a smooth dough. Put in a greased covered bowl in a warm place. Let it rise until doubled in size. Be patient! It could take a couple of hours.
• 4. Note: Shorten rising time by heating oven to 170. Shut oven off. Place covered bowl of dough in warm oven. Keep door shut.
• 5. Flour surface. Make sure to roll dough out 18- 20 inches around, or larger. More than double the width of the pan you are using . You must make sure you rolled it out enough to to fit in pan. With at least 5 inches of dough hanging over outside of pan all the way around.
• 6. make the cheese filling. Beat cream cheese. Add sugar, eggs and lemon zest. Beat until smooth.
• 7. pour the cheese filling on to the dough in pan. Lop the dough over the cheese. Bring all of the excess dough to the top. Pinch dough together over the cheese where it is exposed Do the the best you can. If Some of the cheese is not covered. No need to worry. It doesn't matter what it really looks like. Cover with towel. Let It rise again until doubled in size.
• 8. Bake for 50-60 minutes at 350 degree's . Make a tent of foil over top. This will cut down on over browning. Test with pick. cheese will be a little moist. That is fine.
• 9. Cool for 15 minutes in pan. Turn on to plate, or remove spring form. Make the icing and drizzle over the cheese ring. Add Pecans,walnuts etc. for garnishing. It is also good plain with out icing.

CHEESE BABKA

Steps:

• 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 onto 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 onto 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 onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.