Decadent Polish Babka with Creamy Cheese Filling
Indulge in the rich flavors of this decadent Polish Babka, a traditional sweet bread that's a delightful addition to any brunch or dessert table. This recipe allows for a luscious cheese filling that elevates the bread to a new level of creaminess and depth. As you prepare this babka, enjoy the fragrant aromas of cinnamon and cardamom mingling with the zesty lemon, while the buttery dough envelops fruity morsels of dried cherries or cranberries. Ideal for sharing with family and friends, this babka is sure to become a beloved favorite, perfect for celebrating special occasions or simply enjoying on a quiet afternoon with a cup of tea. Don't forget that the rising times are crucial for achieving a light and airy texture, so be sure to allow the dough to rise in a warm, draft-free spot.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
dry yeast
1/4 ounce (Activate in lukewarm water)
lukewarm water
1/4 cup (Used to activate yeast)
soft butter
10 tablespoons (At room temperature)
sugar
1/2 cup (Granulated sugar)
salt
1 teaspoon (For flavor)
egg yolks
4 (At room temperature)
lemon zest
1 (Zested from a fresh lemon)
cinnamon
1/2 teaspoon (Ground)
cardamom
1/4 teaspoon (Ground (optional))
flour
5 cups (Sifted before measuring)
milk
1 cup (Scalded and cooled to lukewarm)
white raisins or dried cherries
1 cup (Soaked or dried)
dried cranberries
1 cup (Soaked in hot apple juice for 15 minutes and drained)
fine unseasoned breadcrumbs
1/3 cup (For pan preparation)
beaten egg yolk
1 (For egg wash)
water
2 tablespoons (For egg wash)
sliced almonds
1/4 cup (For topping)
cream cheese
12 ounces (Softened)
sugar (for cheese filling)
1/3 cup (Granulated)
egg yolk (for cheese filling)
1 (At room temperature)
lemon zest (for cheese filling)
1 (Zested from a fresh lemon)
saffron
1 pinch (Optional, added to warm water)
Instructions
1
In a small bowl, combine the dry yeast and lukewarm water (about 110°F). Let the mixture sit for about 5 minutes until the yeast softens and bubbles.
2
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
In a separate bowl, beat the egg yolks with the salt until thick. Incorporate this mixture into the creamed butter and sugar combination.
4
Add the prepared yeast mixture along with the lemon zest, cinnamon, and cardamom (if using) to the bowl. Mix well.
5
Alternate adding the sifted flour and the lukewarm milk to the mixture, beating until a smooth batter forms.
6
Fold in the raisins or dried cherries and knead the dough by hand until it is elastic and leaves your fingers clean.
7
Cover the mixing bowl with a clean kitchen towel and place it in a warm, draft-free area to rise until doubled in size, approximately 1.5 hours.
8
After the first rise, punch down the dough and let it rise again until doubled, about another hour.
9
Prepare a fluted tube pan by generously buttering it and sprinkling the interior with fine breadcrumbs.
10
Transfer the risen dough into the prepared pan, brushing the top with the egg yolk mixed with 2 tablespoons of water. Sprinkle with sliced almonds and let it rise one last time for about 30 minutes.
11
Preheat your oven to 350°F (175°C). Bake the babka for 45 to 60 minutes, until golden brown and a toothpick inserted into the center comes out clean.
12
Optional: For the creamy cheese filling, mix the softened cream cheese, sugar, an additional egg yolk, lemon zest, and saffron (if using) until combined.
13
To assemble with the cheese filling, take half of the dough and place it in the prepared pan. Spread the cheese filling over the dough, then top with the remaining dough, pinching to seal the filling inside. Alternatively, roll the dough out and place the filling down the center, folding the sides over to encase it. Transfer to the prepared pan, let rise for another 30 minutes, brush with egg wash, and sprinkle with almonds before baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Polish Babka?
It is a traditional Polish sweet bread that is light, airy, and often served at brunch or as a dessert.
What does this babka taste like?
This recipe features a rich, buttery dough flavored with cinnamon, cardamom, and lemon, complemented by a creamy cheese filling and dried fruits.
How do I activate the yeast for this recipe?
Combine 1/4 ounce of dry yeast with 1/4 cup of lukewarm water and let it sit for about 5 minutes until it bubbles.
What temperature should the water be for the yeast?
The water should be approximately 110 degrees Fahrenheit to properly soften and activate the yeast.
How many egg yolks are needed for the dough?
The dough requires 4 egg yolks at room temperature to create its signature rich texture.
What spices are included in the babka dough?
The dough is flavored with 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground cardamom.
Is the cardamom mandatory in this recipe?
No, the ground cardamom is an optional ingredient used for additional aromatic depth.
How should I prepare the flour before measuring?
You should sift the 5 cups of flour before measuring to ensure a light and consistent batter.
What kind of milk should I use?
The recipe calls for 1 cup of milk that has been scalded and then cooled to lukewarm.
What dried fruits can I add to the dough?
You can use one cup of white raisins, dried cherries, or dried cranberries.
How do I prepare the dried cranberries?
Soak the dried cranberries in hot apple juice for 15 minutes and then drain them before adding to the dough.
How long is the first rise for the dough?
The dough needs to rise in a warm, draft-free spot for approximately 1.5 hours or until it has doubled in size.
Why do I need to punch down the dough?
Punching down the dough releases air and redistributes the yeast for a better second rise.
How long is the second rise?
The second rise should last about one hour, or until the dough has doubled in size again.
How do I prepare the baking pan?
Generously butter a fluted tube pan and sprinkle the interior with fine unseasoned breadcrumbs.
What ingredients are in the creamy cheese filling?
The filling consists of 12 ounces of cream cheese, 1/3 cup of sugar, one egg yolk, lemon zest, and an optional pinch of saffron.
How do I assemble the babka with the cheese filling?
You can layer the filling between two halves of dough in the pan or roll the dough out and encase the filling in the center.
What is the egg wash made of?
The egg wash is made by mixing one beaten egg yolk with 2 tablespoons of water.
What is the final topping for the babka?
The babka is topped with 1/4 cup of sliced almonds before it goes into the oven.
What oven temperature is required for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to bake the babka?
The babka typically bakes for 45 to 60 minutes until it reaches a golden brown color.
How do I check if the babka is finished baking?
Insert a toothpick into the center; if it comes out clean, the babka is fully baked.
Is the cheese filling required?
No, the cheese filling is optional, but it provides a decadent, creamy texture to the traditional bread.
How many ingredients are in this recipe in total?
There are 22 ingredients listed for both the dough and the optional cheese filling.
What can I use instead of raisins?
You can use dried cherries or dried cranberries as a fruit alternative.
Where should I let the dough rise?
The dough should rise in a warm, draft-free area to ensure it achieves a light and airy texture.
What type of pan is best for this recipe?
A fluted tube pan is recommended for the traditional babka shape.
Can I add saffron to the filling?
Yes, you can add a pinch of saffron mixed with warm water to the cheese filling for extra color and flavor.
How many times does the dough need to rise?
The dough undergoes three rising periods: two before being placed in the pan and one final 30-minute rise after assembly.
What makes this babka 'decadent'?
The high butter content, the use of multiple egg yolks, and the rich cream cheese filling make this version especially indulgent.