CHEESECAKE BABKA
Not your grandma's babka! This twist on the classic sweet bread boasts a generous swirl of cream-cheese filling in every bite. The recipe comes from Edan Leshnick, the head pastry chef at New York's famed Breads Bakery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 loaves
Number Of Ingredients 23
Steps:
- Dough: In the bowl of a mixer fitted with the dough hook, beat together milk, yeast, flours, eggs, sugar, vanilla, salt, and butter on low speed until well combined. Transfer dough to work surface and form into a 10-by-8-inch rectangle, about 1 inch thick. Wrap in parchment; refrigerate at least 2 hours and up to 1 day.
- Butter Package: Place butter between two pieces of parchment or plastic wrap. Using a rolling pin, gently beat until butter is slightly softened, then roll into a 9-by-7-inch rectangle. Loosely wrap in plastic; refrigerate at least 2 hours.
- On a lightly floured surface, roll out dough to an 18-by-9-inch rectangle with a short side parallel to edge of work surface. Place chilled butter package on top half of dough. Fold bottom half of dough over butter to cover completely and firmly press to adhere butter and dough to one another. Pinch edges to seal. Roll out dough once more to a 24-by-7-inch rectangle. Fold top and bottom of dough toward center until they meet. Fold bottom half up to cover top half, rotate dough package 90 degrees, and roll out dough to a 28-by-7 1/2-inch rectangle. Repeat folding process. Wrap dough in plastic; refrigerate 1 hour or freeze for later use.
- Filling: In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on low speed until softened. Beat in ricotta until just combined (do not overbeat). Add half the egg (reserve remaining half for egg wash), vanilla seeds, lemon zest, confectioners' sugar, and cornstarch; beat until combined. Refrigerate 1 hour.
- Streusel: In a medium bowl, stir together butter and sugar. Mix in flour until large clumps form. Cover; refrigerate 1 hour.
- Spray three 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Roll out dough to a 27-by-9-inch rectangle. Divide into six 13 1/2-by-3-inch rectangles. Transfer filling to a pastry bag and pipe one-sixth of filling in a line down the center of each rectangle, leaving a 1-inch border on all sides. Pull edges of dough up and pinch to enclose filling. Place two filled portions of dough, seam-side down, on work surface to form an X. Working from center of the X, twist ends. Transfer to prepared pan, seam-side down. Repeat process with remaining dough.
- Preheat oven to 350 degrees. Lightly cover pans with a kitchen towel. Let rise in a warm place until almost doubled in size, 2 to 2 1/2 hours. (Dough should just reach edge of pan.) Gently brush dough with egg wash. Break streusel into pebble-sized pieces and gently sprinkle over loaves, dividing equally. Bake until crust is firm and golden brown, 50 minutes to 1 hour. Transfer pans to a wire rack; let cool 10 minutes. Invert loaves onto racks; let cool completely. Lightly dust with confectioners' sugar.
CHEESE BABKA
Polish cheese babka like my grandmother served every Easter.
Provided by KRISTINALANGER
Categories Bread Yeast Bread Recipes Egg
Time 6h40m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 512.7 calories, Carbohydrate 44 g, Cholesterol 133.9 mg, Fat 28.2 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 19 g, Sodium 768.6 mg, Sugar 10.9 g
PUMPKIN CHEESECAKE BABKA
Sweet cream cheese, warm spices and a yeasted pumpkin dough swirl together to create a seasonal take on babka that's perfect for the brunch table. The best part? This recipe makes two large loaves perfect for feeding a crowd or even holiday time gifting.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 2 loaves of babka
Number Of Ingredients 20
Steps:
- Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment.
- Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight.
- Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside.
- Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside.
- Preheat the oven to 350˚ F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.
- Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes.
- Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚ F.) Transfer to a rack and let the babkas cool completely in the pans.
LEMON CHEESE BABKA
This is a raised bread desert - not real sweet, and has a sweet cheese filling inside. I haven't made it for a long time but I think you will like it.
Provided by kathleen ralston
Categories Cakes
Time 2h40m
Number Of Ingredients 23
Steps:
- 1. Sprinkle the yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. The water should be comfortably warm when dropped on wrist. Stir to dissolve. Let stand until bubbly, about 10 minutes.
- 2. Combine 2 cups of the flour, salt, lemon rind and remaining sugar in large bowl and make a well in the center.
- 3. Beat the eggs and egg yolks in a small bowl just to mix. Pour eggs. yeast mixture and warm milk into the well. Stir liquids into flour until smooth. Beat well.
- 4. Add the softened butter gradually, beating well. Stir in 1 more cup of the flour. Bet until the dough leaves the side of the bowl.
- 5. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- 6. Place dough in buttered bowl, turning to bring the buttered side up: cover and let rise in a warm place, away from drafts, 1 and 1/2 to 2 hours until it has doubled in volume.
- 7. While dough is rising, make the cheese filling. Beat the cream cheese and cottage cheese in a small bowl with an electric mixer until smooth. Beat in egg yolk and sugar. Stir in lemon rind.
- 8. Make crumb topping: Combine the nuts, flour, butter, sugar and cinnamon in a small bowl.
- 9. Grease two 8 by 1 and 1/2 inch layer pans.
- 10. When the dough has doubled, punch down; knead in raisins; divide dough into four equal parts: press two parts into the bottoms and up about 1/2 inch on the sides of each of the layer pans; spread each with about 1 cup of the cheese filling.
- 11. Shape the remaining dough into 8 inch circles; place on top of cheese filling. Press spoon handle into dough round the edges to seal.
- 12. Sprinkle half the crumb topping over each Babka. Let rise in warm place until dough reaches the top of the pans, about 1 hour.
- 13. Bake at 350 degrees for 40 minutes or until the cakes sound hollow when tapped. Turn out onto wire rack to cool. (Place foil loosely over crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes.
- 14. Sprinkle with confectioner's sugar.
More about "cheesecake babka recipes"
CHEESE BABKA RECIPE - POLISH EASTER BREAD - HOSTESS AT …
Web Mar 5, 2023 Cheese Babka recipe is a Polish bread recipe that is a popular dessert during Easter and other holidays, but it can be enjoyed …
From hostessatheart.com
5/5 (3)Total Time 4 hrsCategory BreadCalories 308 per serving
From hostessatheart.com
5/5 (3)Total Time 4 hrsCategory BreadCalories 308 per serving
- In a small bowl sprinkle the yeast and a pinch of sugar over the warm water and stir to dissolve. Let stand until foamy, about 10 minutes.
- Combine the butter, sugar, salt, vanilla, milk,eggs and 1 cup of flour and mix well. Add the yeast mixture and stir to combine. Gradually add remaining flour. Turn the dough out onto a lightly floured surface and kneed until smooth and elastic. Shape the dough into a round and place it in a large greased bowl, turning once to coat. Cover with a plastic dough and allow to rise at room temperature until doubled, approximately 1-1/2 hours.
- In the bowl of an electric stand mixer, combine the farmers' cheese, sugar, sour cream, egg, vanilla extract and lemon peel. Beat together until smooth. Set aside. Lightly oil a bundt pan.
- Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Spread the 2 tablespoons over the surface of the dough and then the cheese over the butter. 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.
CHEESE BABKA - POLISH HOUSEWIFE
Web Apr 8, 2020 Prep Time: 2 hours + overnight Cook Time: 45 min Total Time: 24 minute Yield: 2 9-inch loaves 1 x Category: Bread Method: Baking …
From polishhousewife.com
5/5 (6)Category BreadCuisine PolishTotal Time 24 mins
From polishhousewife.com
5/5 (6)Category BreadCuisine PolishTotal Time 24 mins
SWEET CHEESE BABKA — BENEATH THE CRUST
Web Mar 28, 2018 8 tablespoons white sugar 1/2 stick (4 tablespoons) butter, cold and cubed Directions Add yeast to warm water and let sit until it …
From beneaththecrust.com
Estimated Reading Time 4 mins
From beneaththecrust.com
Estimated Reading Time 4 mins
HOW TO MAKE BABKA - ALLRECIPES
Web Jan 28, 2020 1. Cinnamon-Chocolate Babka Omit Walnut Filling. Melt 12 ounces semisweet chocolate chips with ½ cup butter in a large metal bowl set over a saucepan of simmering water, stirring until smooth. Stir in 1 …
From allrecipes.com
From allrecipes.com
TRADITIONAL JEWISH CHEESE BABKA LOAF RECIPE - THE SPRUCE …
Web Mar 7, 2022 Place rack in center of oven and heat to 350 F. Bake babkas for 40 to 50 minutes or until an instant-read thermometer registers 190 F. Let cool in pan 5 minutes.
From thespruceeats.com
From thespruceeats.com
RAINBOW CHEESECAKE BABKA THE HAPPIEST BABKA - MY …
CHEESE BABKA | RECIPES - KOSHER.COM
Web 1. Mix flour, sugar, vanilla sugar and salt in a large bowl. Make a well in the center and add yeast in the well. Pour 3/4 cup warm water over yeast.
From kosher.com
From kosher.com
BEST SWEET & SAVOURY BABKA RECIPES | FOOD NETWORK CANADA
Web Sep 6, 2017 Preheat oven to 375°F. Step 2. Heat butter on low in small pan. Slice onion and add to melted butter, stir throughout preparation until onion in softened and browned …
From foodnetwork.ca
From foodnetwork.ca
CHERRY CREAM CHEESE BABKA - BRITNEY BREAKS BREAD
Web Jul 14, 2020 July 14, 2020| By Britney Chamberlain Cherry Cream Cheese Babka Prep Time: 30 mins Cook Time: 40 mins Skip to recipe 204 SHARES Cherry cream cheese …
From britneybreaksbread.com
From britneybreaksbread.com
CHEESE BABKA RECIPE. OPTIONAL TOPPING - LEVANA COOKS
Web Nov 10, 2014 Ingredients. Dough: 2 tablespoons dry yeast; 1/3 cup warm water; 1/3 cup sugar . 3 1/2 to 4 cups flour: all purpose, whole wheat pastry or spelt; 2/3 cup unsalted …
From levanacooks.com
From levanacooks.com
HOW TO MAKE EASY CHEESE BABKA · JUST THAT PERFECT PIECE
Web How to make Cheese Babka as my Momma made. Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes. …
From justthatperfectpiece.com
From justthatperfectpiece.com
CINNAMON BABKA RECIPE | KING ARTHUR BAKING
Web To make the filling: Just before you’re ready to shape the dough, combine the sugar, cinnamon, and flour. Stir in the melted butter and water until evenly incorporated. Set …
From kingarthurbaking.com
From kingarthurbaking.com
CHEESE BABKA - KOSHER FOOD BLOG WITH EASY RECIPES
Web May 12, 2020 Cuisine Jewish Servings 2 babka loaves Ingredients For the dough: 3½ cups all-purpose flour 1 tablespoon dry yeast 1 stick (100 grams) butter melted ½ cup …
From renanas.kitchen
From renanas.kitchen
CHERRY CHEESE CAKE BABKA - PORTER & CHARLES
Web Cover the dough with plastic wrap and place in a warm place until the dough doubles in size, about 2 hours. 6. Preheat oven to 325°F. Remove plastic wrap. Sprinkle Parmesan …
From porterandcharles.ca
From porterandcharles.ca
CHEESY BABKA RECIPE WITH GRUYERE AND SAGE | GIRL VERSUS DOUGH
Web Feb 22, 2019 Instructions. In a small bowl or in the bowl of a stand mixer, whisk milk and yeast until well combined. Let stand 10 minutes or until mixture is slightly foamy. In a …
From girlversusdough.com
From girlversusdough.com
TOP 6 RECIPES FOR HOMEMADE BABKA - THE SPRUCE EATS
Web Oct 10, 2019 Savory Vegan Babka With Coriander, Basil and Sour Cashew Cream. Black White Vivid. Google "babka," or even "vegan babka" and you'll get loads of returns for …
From thespruceeats.com
From thespruceeats.com
BLUEBERRY & SOFT CHEESE BABKA RECIPE | BBC GOOD FOOD
Web Heat the oven to 180C/160C fan/ gas 4. Brush the babka with the remaining egg and bake for 30 mins until deeply golden. Cover loosely with foil, turn the oven up to 200C/180C …
From bbcgoodfood.com
From bbcgoodfood.com
SWEET CHEESE BABKA TASTIEST RECIPE - EDELWEISSBAKERY BLOG
Web Feb 7, 2022 1 tsp Salt 2 tsp Vanilla 3.30 lb of flower Ingredients for the filling 16 oz Cream cheese 1 Cup of sugar ¼ tsp Salt 2 tbsp Flour 1 Egg yolk Ingredients for the topping 6 …
From edelweissbakeryfl.com
From edelweissbakeryfl.com
You'll also love