Cheese Babka Recipe
Yield: 1 babkaRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
pn Sugar,
1/4 cup: Warm water,
1/2 cup: Unsalted butter, melted
1/4 cup: Sugar,
1 1/2 tsp: Salt,
2 tsp: Vanilla extract,
1/2 tsp: Almond extract,
3/4 cup: Warm milk,
3: Eggs,
4 cup: Unbleached all-purpose flour or thereabouts,
2 tbsp: Unsalted butter, for brushing dough
3 tbsp: Vanilla powdered sugar or powdered sugar,
FILLING
1 1/2 cup: Dry cottage cheese or ricotta,
1/3 cup: Sugar,
1 1/2 tbsp: Sour cream or creme fraiche,
1 1/2 tbsp: Flour,
1: Egg,
1: Lemon, zest only
1/2 tsp: Vanilla extract,
3 tbsp: Currants, plunged in
2 tbsp: Rum or Cognac for 1/2 hour,
Directions:
1. Sprinkle yeast and sugar over warm water in a small bowl and stir
to dissolve. Let stand until foamy, about 10 mintes.
2. In a large bowl, combine butter, sugar, salt, vanilla, almond,
milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add
yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at
a time with a wooden spoon until a soft dough has formed.
3. Turn dough out onto a lighly floured surface and knead until
smooth and silky, about 5 minutes. Be sure dough remains soft. Place
in a greased bowl, turn once to grease top, and cover with plastic
wrap. Let rise in a warm area until until doubled, about 1 1/2 hours.
Meanwhile combine filling ingredients in a bowl, beat until creamy.
4. Gently deflate dough, turn out onto a lightly floured board and
roll or pat into a 10 x 12 inch rectangle. Brush with melted butter.
Spread with filling, leaving a 1/2 inch border all around the dough.
Roll up jelly roll fashion and pinch seams. Holding one end, twist
dough about 6 to 8 times to make a rope. Form into a flat coil and
place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan.
Pinch ends together and adjust dough to lie evenly in the pan, no
more than 2/3 full. Cover loosely with plastic wrap and let rise till
even with the top of the pan, about 45 minutes.
5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or
until golden brown and a cake tester comes out clean. There will be a
hollow sound when tapped. Let stand for 5 minutes in the pan, then
transfer from baking pan to a rack to cool completely. Let stand 4
hours or overnight, wrapped in plastic before slicing.
6. Dust with powdered sugar or drizzle powdered sugar glaze.
Source from luhu.jp
to dissolve. Let stand until foamy, about 10 mintes.
2. In a large bowl, combine butter, sugar, salt, vanilla, almond,
milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add
yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at
a time with a wooden spoon until a soft dough has formed.
3. Turn dough out onto a lighly floured surface and knead until
smooth and silky, about 5 minutes. Be sure dough remains soft. Place
in a greased bowl, turn once to grease top, and cover with plastic
wrap. Let rise in a warm area until until doubled, about 1 1/2 hours.
Meanwhile combine filling ingredients in a bowl, beat until creamy.
4. Gently deflate dough, turn out onto a lightly floured board and
roll or pat into a 10 x 12 inch rectangle. Brush with melted butter.
Spread with filling, leaving a 1/2 inch border all around the dough.
Roll up jelly roll fashion and pinch seams. Holding one end, twist
dough about 6 to 8 times to make a rope. Form into a flat coil and
place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan.
Pinch ends together and adjust dough to lie evenly in the pan, no
more than 2/3 full. Cover loosely with plastic wrap and let rise till
even with the top of the pan, about 45 minutes.
5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or
until golden brown and a cake tester comes out clean. There will be a
hollow sound when tapped. Let stand for 5 minutes in the pan, then
transfer from baking pan to a rack to cool completely. Let stand 4
hours or overnight, wrapped in plastic before slicing.
6. Dust with powdered sugar or drizzle powdered sugar glaze.
Source from luhu.jp