Cheese Babka Recipe with Rich, Creamy Filling

A cheese babka combines sweetened cheese filling and yeast dough, making it ideal for breakfast, brunch, or teatime. The enriched dough is filled with creamy cheese, sugar, and egg yolks, twisted into a beautiful loaf. I still remember making it with my sister and realizing it was the best cheese bread I’d ever tasted.

The dough rises in the fridge overnight, which enhances its flavor and creates a moist texture. If pressed for time, simply let the dough rise in a warm spot until doubled in size. Then, shape it into loaves, using a bundt pan, mini-loaf pans, or a pink loaf pan for a fun touch.

Cheese Babka Recipe-The Short Answer

You can add extra crumbs on top or drizzle a glaze made with vanilla extract, milk, and butter for extra sweetness. The process of shaping and baking the babka is simple, but it’s a true labor of love. It doesn’t require much elbow grease, and the results are always rewarding.

Making the dough by hand in a stainless steel mixing bowl gives it the perfect texture. Once baked, this Polish bread fills your kitchen with an irresistible aroma. It’s perfect for holidays like Easter, but can be enjoyed year-round, whether frozen or served warm.

Ingredients for the Dough and Filling

• 1 cup whole milk (warmed to 110 F): The milk activates the yeast and helps create a soft, smooth dough.
• 1 packet dry active yeast: Essential for the dough’s rise and fluffy texture.
• 1/3 cup + 2 tablespoons sugar: Provides sweetness to both the dough and filling, balancing the richness of the cheese.
• 1 large egg + 1 large egg yolk: Adds richness and helps the dough hold together.
• 4 cups flour: The main structure of the dough, creating the soft, fluffy texture of the babka.
• 2 teaspoons sea salt: Enhances the flavor of the dough.
• 10 tablespoons unsalted butter (at room temperature): Makes the dough soft and adds a rich flavor.
• 16 ounces farmer’s cheese: The main ingredient in the filling, giving a creamy, slightly tangy flavor.
• 3/4 cup sugar: Sweetens the filling, balancing the richness of the cheese.
• 1 egg yolk: Helps bind the filling together and adds richness.

Crumb Topping and Additional Ingredients

• 1 egg white: Used in the topping to create a light, crisp texture.
• 1/2 cup flour: Forms the base of the crumb topping, adding texture.
• 1/2 cup sugar: Sweetens the crumb topping.
• 1/4 cup softened butter: Creates a crumble texture in the topping, making it golden and slightly crispy.
• 1 Tbsp dry yeast: Used to activate the dough, making it rise and become fluffy.
• 1/2 cup warm water: Activates the dry yeast and helps form the dough.
• 2 Tbsp melted margarine: Adds flavor and moisture to the dough.
• 2 cups flour: Needed to bind everything together and form a workable dough.
• 1/8 tsp white sugar: Adds a subtle sweetness to balance the dough.
• 1 tsp vanilla extract: Adds a warm, aromatic flavor to the dough.
• Lemon zest: A hint of citrus flavor that brightens the filling and complements the richness of the cheese.

Key Notes for Perfecting Your Babka

• 1 8-oz. container whipped cream cheese: You can substitute this for the farmer’s cheese for a smoother, creamier filling.
• 1 cup confectioner’s sugar: Adds extra sweetness and smoothness to the filling.
• 1 tsp cinnamon: Adds a warm, cozy flavor that complements the sweetness of the babka.
• 3 eggs: Used in both the dough and filling for texture and richness.
• 1 1/2 cups cream cheese: A smoother alternative to farmer’s cheese, adding richness to the filling.
• 1 1/2 tbsp sour cream: Balances the sweetness and enhances the tangy flavor of the cheese.
• 2 tsp vanilla extract: Helps bring all the flavors together in harmony.

How to Make a Delicious Cheese Babka

Start by mixing warm milk, yeast, and 1 tablespoon sugar in a mixing bowl. Let it sit for 5 minutes until foamy, then add the remaining egg, egg yolk, flour, and salt. Use a mixer with a dough hook, and mix for 5 minutes before adding butter and letting it incorporate for another 3 minutes. Divide the dough in half, cover with plastic wrap, and refrigerate overnight.

Preparing the Filling

Combine cheese, egg yolk, and sugar in a food processor and process until smooth, then chill. Roll the dough into a 16-inch square, spread half of the filling, then roll snugly and fold it in a hairpin shape. Place the spiraled dough into 9-inch loaf pans.

Shaping and Baking

Allow the twisted dough to rise for 1-2 hours at room temp while you preheat the oven to 375°F. Brush the loaves with egg white and sprinkle with the crumb topping. Bake for 45-50 minutes, ensuring the internal temp reaches 195°F, then cool for 10 minutes before removing.

Final Touches

Mix water, margarine, sugar, and egg to make the dough, and knead for 2-3 minutes. Roll it into a rectangle, shmear with cream cheese, sprinkle white sugar and confectioner’s sugar, then roll like a jelly-roll. After folding and twisting, bake for 30 minutes.

Notes

Making cheese babka is messy due to the soft dough. Knead well to develop gluten, giving the dough the right structure and texture. Roll out the dough and spread the filling, which is typically made with cream cheese and lemon zest.

Shaping and Baking the Babka

When rolling, leave a border to prevent overfilling, which could cause leakage. Twist the dough tightly starting from the center, then roll it up. The result is a large babka with a golden topping and soft, moist crumb.

Cooling and Storing the Babka

Let the babka cool completely before slicing to avoid a gummy or doughy texture. Store in an airtight container or wrap in plastic wrap for up to 5 days. For longer storage, freeze it for up to 3 months and thaw at room temperature.

Nutrition

Each serving of cheese babka contains 308 calories, with 33g of carbohydrates, 7g of protein, and 16g of fat, including 10g of saturated fat. It also provides 1g of fiber, 9g of sugar, 83mg of cholesterol, and 318mg of sodium. Additionally, it offers 592IU of vitamin A, 0.2mg of vitamin C, 50mg of calcium, and 2mg of iron.

How to serve

Cheese babka is a delightful dish, perfect for serving with a traditional Easter dinner or as an accompaniment to meat and veggies. It’s also a great breakfast or snack. This versatile recipe can be enjoyed at any time, bringing a unique twist to your meals.

Variations

For cheese babka, the dough can be stuffed and rolled, or simply baked in a loaf pan. You can use cream cheese or farmer’s cheese for the filling.

More Recipes You Need to Try

If you’re enjoying this Cheese Babka Recipe with Rich, Creamy Filling, you’ll probably love exploring more comforting baked treats from our kitchen. For example, the Classic Chocolate Chip Cookie Sticks Recipe is perfect when you want something nostalgic yet fun to serve, while Soft & Chewy Cookies Rolled in Cinnamon Sugar offer that warm, bakery-style sweetness that pairs beautifully with tea or coffee. For quick desserts, the 3 Ingredient Yogurt Cake You’ll Make on Repeat is a must-try because it’s light, simple, and incredibly satisfying without much effort.

Not in the mood for baking? You can still enjoy easy and crowd-pleasing recipes like Mini Churros Recipe: Easy, Crispy Churro Bites, which are great for parties or weekend treats. And if you’re planning a balanced menu, don’t miss the Easy Spaghetti Salad Recipe with Italian Dressing for Summer, a refreshing option that works perfectly alongside rich baked dishes like babka. These recipes complement each other well and help you build a complete, delicious meal plan.

FAQ’s

Is Babka a Cake or Bread?

Babka is a rich, sweet, yeasted bread with a cake-like texture. It’s a hybrid from Eastern European Jewish communities, made with yeast dough and filled with chocolate or cinnamon, then twisted and baked into a loaf. It’s dense, decadent, and has a bread-like structure, making it a perfect dessert.

What Flavor is Traditional Babka?

The traditional filling for babka is cinnamon, but it can also be made with chocolate, cheese, or almond paste. Other options include poppy seed, walnut, and apricot lekvar (or apricot butter). These fillings give babka a range of flavors to enjoy.

Why Do Jews Eat Babka?

Babka is a popular Jewish-American specialty that originated in Eastern Europe, specifically Poland and Ukraine, in the early 1800s. Jews would eat it by using extra challah dough, rolling it with cinnamon or fruit jam, and then baking it. This tradition made babka a delicious and practical treat.

Why is My Babka Dry?

Too much flour can make babka dry. The dough should be silky and roll out beautifully, needing little to no extra flour.

What is Another Name for Babka?

Babka, a sweet yeast cake, is also known as Kulich in Russian. It is a spongy, brioche-like cake, popular in Central Europe and Eastern Europe.