Polish Cheese Babka Recipe
Polish Cheese Babka is a savory twist on the traditional sweet babka, featuring a rich and flavorful cheese filling. The dough is light and airy, creating a perfect contrast to the creamy cheese filling. This dish is perfect for any occasion, whether you're looking for a comforting meal to enjoy with family or a unique dish to impress your guests. With its delicious flavors and beautiful presentation, Polish Cheese Babka is sure to become a favorite in your home.
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rolling Pin
- Pastry brush
- Babka pan or loaf pan
- Oven
- Cooling rack
Ingredients
- 3-1/2 cups all-purpose flour
- 1 tablespoon dry yeast
- 1 stick 100 grams butter melted
- 1/2 cup sugar
- 2 eggs
- 3/4 cup milk
- Pinch of salt
- 1 teaspoon vanilla extract / paste
- 2 cups farmer cheese
- 1 Egg
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup raisins
Instructions
- In a stand mixer bowl, place all dough ingredients and knead with the kneading hook for 5 minutes until you get a unified dough.
- Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for about an hour.
- Set the oven to 180°C / 350°F with the fan. In a bowl, mix all the filling ingredients well. Divide the dough to 2 equal parts.
- Roll one part of the dough into a large rectangular leaf, about 3 to 4 mm thick. Spread half of the filling and roll the rectangle. Cut the roll in the middle.
- Braid the 2 strands and transfer to a greased loaf pan. Repeat with the second half of the dough. Bake the 2 loaves for 30 minutes.
- Cool at room temperature. Serve and enjoy!
Notes
- Properly Knead the Dough: The development of gluten, which gives bread its structure and texture, depends on proper kneading. Work the dough into a smooth, elastic, and somewhat sticky consistency. Usually, kneading by hand takes 8 to 10 minutes, or using a stand mixer, it takes 5 to 7 minutes.
- Don’t Overfill the Dough: Make sure to leave a border around the edges of the rolled-out dough when you put the filling on it. If you overfill, the filling may spill out while baking and make a sloppy babka.
- Create Tight Rolls: Make sure to roll the dough tightly while forming it into a log. This will lessen the chance of the filling leaking out. I start in the middle and work my way out to each end.
- Cool Completely: Even though the smell of freshly made bread could be alluring, you should be patient and wait to slice it until it has cooled.