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By Michelle Spevak
Polish Cheese Babka
2 steps
Prep:2hCook:45h
Cheese Babka! Repasting my ingredients as the app is distorting. Happy Polish Baking!
Cheese filling: Kitchenaid with whisk attachment
1/2 lb (226 1/2 g) Farmer Cheese, unsalted
4 oz (half a brick of Philadelphia) Cream Cheese
2/5 cup (82 1/2 g) regular sugar
1/2 large egg (save the other half for egg wash)
1/2 tsp vanilla
Babka dough: Kitchenaid with paddle attachment
1 cup of cake flour (153g)
1 cup of all purpose flour (153g)
3 eggs (room temperature)
8 TBSP of salted butter (113g)
1/2 cup of confectioners sugar (60g)
Proofed Yeast: standard kitchen bowl
1 packet of Instant Yeast
1/2 cup of milk microwaved to 105 to 110 degrees
1/2 tsp sugar, granulated
Egg wash for before baking: Remaining 1/2 egg
Updated at: Wed, 16 Aug 2023 22:00:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
33
High
Nutrition per serving
Calories507.8 kcal (25%)
Total Fat29 g (41%)
Carbs47.6 g (18%)
Sugars19.6 g (22%)
Protein14.3 g (29%)
Sodium362.9 mg (18%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
0.5 lbCheese
4 ozCream Cheese
⅖ cupsugar
regular
0.5egg
large, save the other half to egg wash the top before the oven
1 tspvanilla
1 cupcake flour
1 cupall purpose flour
½ cupconfectioners sugar
113gsalted butter
room temp
3eggs
room temp
1 packetsinstant dry yeast
make sure your yeast is fresh, check the expiration date
½ cupmilk
whole, warm 110 degrees in microwave, for proofing the yeast
½ tspsugar
granulated, for proofing the yeast
egg
wash the top before cooking
Instructions
Step 1
Make the cheese filling:
Using your Kitchenaid mixer with the whisk attachment combine farmers cheese, cream cheese, egg, sugar and vanilla. Transfer to a bowl and clean the Kitchenaid. Proof yeast:
In a small bowl, heat milk in the microwave to 110 degrees. Combine with sugar and 1 yeast packet. Set aside and let sit while you make the dough. Dough:
Cream butter and confectioners sugar in your Kitchenaid with the paddle attachment (not whisk) on medium speed. Next add eggs 1 at a time, followed by 1 cup of cake flour and mix until blended. Scrap down the sides of the bowl. Add your proofed yeast to the mixer and finish by adding the remaining 1 cup of all purpose flour. Cover the bowl with a towel and set in a warm area until double in size, 1 to 2 hours
Step 2
Preheat your oven to 350 degrees. Generously butter a 9 inch loaf pan and place some extra flour in a small bowl. Place the the dough on a heavily floured work area, using a wooden spoon dipped in flour, tap & gently spread the dough into a about a 9 inch by 9 inch square. Add the cheese mixer on top of your flattened squared dough. Starting at the top, start to roll the dough to form a log (think a swiss roll). It's a sticky dough so go slow and add flour to your hands throughout the process. Place the rolled dough into the prepared loaf pan*. Egg wash the top. Bake for 45 minutes at 350 degrees. Tip: Roll the dough log right into the pan, do not try to pick it up.
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