Cheese Babka Made Easy in the Bread Machine
Indulge in the rich, buttery layers of this Cheese Babka Made Easy in the Bread Machine—a simplified take on the classic, perfect for both beginners and seasoned bakers. This recipe lets your bread machine do the heavy lifting, effortlessly mixing and proofing the soft, pillowy dough. Filled with a luscious cream cheese mixture sweetened with powdered sugar and a hint of vanilla, this braided loaf is as stunning as it is delicious. The intricate twist of dough and creamy filling creates a beautiful marbled effect, while the golden egg wash glaze adds a bakery-worthy finishing touch. With minimal hands-on prep and a foolproof method, this decadent cheese babka is ideal for special occasions, brunches, or a cozy weekend treat.
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Recipe Information
Ingredients
- 0.5 cups Whole milk
- 0.25 cups Unsalted butter, melted
- 1 whole Large egg
- 0.25 cups Granulated sugar
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 1 whole Large egg yolk
- 1 whole Egg, beaten for egg wash
Instructions
Add the milk, melted butter, egg, granulated sugar, flour, salt, and yeast into the bread machine in the order recommended by the manufacturer. Set the bread machine to the dough cycle and start.
While the dough is mixing, prepare the cheese filling. In a medium bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
Once the dough cycle is complete, transfer the dough to a lightly floured surface. Roll it out into a rectangle approximately 10x14 inches in size.
Spread the cheese filling evenly over the dough, leaving a 1-inch border on all sides.
Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seams to seal.
Using a sharp knife, cut the log in half lengthwise, exposing the layers of filling. Twist the two halves together, keeping the cut sides facing up, to form a braided look.
Gently place the twisted dough into a greased 9x5-inch loaf pan, tucking the ends underneath.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes, or until it has doubled in size.
Preheat the oven to 350°F (175°C). Brush the top of the risen dough with the beaten egg for a shiny finish.
Bake the babka in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
