Polish Babka with Optional Cheese Filling
Indulge in the rich, buttery charm of a classic *Polish Babka*, enhanced with a sweet, creamy cheese filling option for an extra layer of decadence. This traditional yeast-based bread is soft, fluffy, and subtly sweet, making it the perfect centerpiece for brunches, family gatherings, or special occasions. Infused with vanilla and topped with a delicate dusting of powdered sugar, this babka can be easily customized with a tangy cream cheese filling that combines the zest of lemon for a refreshing twist. With a golden, pillowy texture and a prep time of just 45 minutes, this timeless Polish treat is as satisfying to make as it is to eat. Whether you enjoy it warm from the oven or toasted the next day, this babka is guaranteed to impress with its artisan-style presentation and irresistibly tender crumb.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Milk
- 0.5 cup Unsalted butter
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 8 ounces Cream cheese (optional, for filling)
- 0.25 cup Powdered sugar (optional, for filling)
- 1 large Egg yolk (optional, for filling)
- 1 teaspoon Lemon zest (optional, for filling)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine 4 cups of all-purpose flour, 0.5 cup of granulated sugar, 1 teaspoon of salt, and 2.25 teaspoons of instant yeast. Mix well to evenly distribute the ingredients.
In a small saucepan, heat 1 cup of milk and 0.5 cup of unsalted butter over low heat until the butter melts. Remove from heat and let it cool to lukewarm.
In a separate bowl, beat 3 large eggs with 2 teaspoons of vanilla extract.
Gradually add the lukewarm milk mixture and the beaten eggs to the bowl of dry ingredients. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 5-6 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.
If making the optional cheese filling, beat together 8 ounces of cream cheese, 0.25 cup of powdered sugar, 1 large egg yolk, and 1 teaspoon of lemon zest in a bowl until smooth and creamy.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 16x12 inches.
If using the cheese filling, spread the filling evenly over the dough, leaving a 1-inch border around the edges. If not using the filling, move to the next step.
Starting from the longer side of the rectangle, roll the dough tightly into a log. Pinch the seams to seal and tuck the ends under.
Transfer the rolled dough to a greased 9x5-inch loaf pan or a bundt pan, seam side down. Cover and let it rise again for 30-45 minutes, or until doubled in size.
Preheat the oven to 350°F (175°C). Once the dough has risen, bake for 40-50 minutes, or until the babka is golden brown on top and sounds hollow when tapped.
Remove the babka from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the babka with 2 tablespoons of powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 540.3 g | 196% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 169.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 721 mg | 55% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1470 mg | 31% | |
*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.
