Polish Cheese Babka is a delightful blend of tradition and indulgence. This rich, slightly sweet bread is filled with a creamy cheese mixture, making it a beloved treat in Polish households, especially during holidays and family gatherings. Its soft, tender texture and golden crust make it impossible to resist, whether served as a dessert or a special breakfast treat.
Polish Cheese Babka Recipe
Let’s dive into the step-by-step process to create this traditional Polish Cheese Babka, a delightful treat with its golden crust and creamy filling. Follow along carefully to ensure your Babka turns out perfectly every time.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2/3 cup whole milk (warmed to 110°F)
- 1/4 cup unsalted butter (softened)
- 2 large eggs (room temperature)
For the Cheese Filling:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Topping (Optional):
- 2 tablespoons unsalted butter (melted)
- 1/4 cup powdered sugar for dusting
Step-by-Step Instructions
1. Activate the Yeast:
- In a small bowl, combine the warm milk with the active dry yeast and a pinch of sugar. Stir lightly and let it sit for 5–10 minutes until frothy. Be sure the milk isn’t hotter than 110°F to avoid killing the yeast.
2. Mix the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the frothy yeast mixture, softened butter, and eggs to form a sticky dough. Use a stand mixer with a dough hook attachment for 7–10 minutes or knead by hand for around 10 minutes, until the dough becomes smooth and elastic.
3. First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 1–1.5 hours in a warm spot until it doubles in size.
4. Prepare the Cheese Filling:
- While the dough rises, beat the cream cheese, sugar, egg yolk, vanilla extract, and flour in a medium bowl until smooth and creamy. Set aside.
5. Roll and Fill the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a 12×14-inch rectangle. Spread the cheese filling evenly over the dough, leaving a 1-inch border on all sides.
6. Shape the Babka:
- Roll the dough tightly into a log, starting from the longer edge. Pinch the edges to seal. Cut the roll lengthwise down the middle to expose the layers, then twist the two halves together to form a braid. Place the braided dough into a greased 9×5-inch loaf pan.
7. Second Rise:
- Cover the pan loosely and let the dough rise again for 30–45 minutes until slightly puffed.
8. Bake:
- Preheat the oven to 350°F. Bake the Babka for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
9. Add Toppings (Optional):
- Brush the top of the warm Babka with melted butter and allow it to cool for 10 minutes. Dust it generously with powdered sugar for a sweet finish.
Baking Tips Table
| Step | Tip |
|---|---|
| Activate Yeast | Milk should be warm, not hot, to avoid killing the yeast. |
| Kneading Dough | Use a stand mixer for ease, or knead by hand until smooth. |
| Cheese Filling | Ensure the cream cheese is fully softened to achieve a smooth mix. |
| Braiding Babka | Twist tightly for a beautiful swirl pattern in the finished loaf. |
| Baking | Keep an eye on the crust to avoid over-browning. |
Ingredients
To prepare this luxurious Polish Cheese Babka, we’ll need a list of ingredients for both the soft, slightly sweet dough and the luscious cheese filling. Here’s what you need to gather:
For the Dough:
- 2 ½ teaspoons active dry yeast
- ¼ cup warm water (about 110°F, for yeast activation)
- ½ cup granulated sugar
- ¾ cup warm milk (about 110°F)
- 4 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened, cut into pieces)
- 1 teaspoon pure vanilla extract
For the Cheese Filling:
- 8 ounces cream cheese (softened)
- ½ cup ricotta cheese (full-fat is best for a rich texture)
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon zest (finely grated)
- ½ teaspoon vanilla extract
Optional Toppings:
- ¼ cup powdered sugar (sifted, for dusting after baking)
- 2 tablespoons sliced almonds (optional, toasted)
Key Ingredient Notes:
| Ingredient | Purpose |
|---|---|
| Active Dry Yeast | Ensures a light and airy texture for the Babka dough. |
| Cream Cheese & Ricotta | Combine to create the creamy, tangy filling essential to the traditional Polish flavor. |
| Lemon Zest | Adds a fragrant citrus note that enhances the richness of the filling. |
| Unsalted Butter | Contributes softness to the dough while enriching its flavor. |
Each ingredient plays a vital role in creating the perfect Polish Cheese Babka. Make sure to use fresh and quality ingredients to achieve the authentic taste and texture this recipe is known for.
Tools And Equipment
To achieve the perfect Polish Cheese Babka, we need the right tools and equipment. These will ensure the dough is mixed well, the filling is smooth, and the final product bakes to golden perfection. Here’s a list of the essentials:
Preparation Tools
- Large Mixing Bowl: For combining and kneading the dough.
- Medium Bowl: To prepare the cheese filling.
- Fine Grater or Microplane: To zest the lemon with precision for added flavor.
Mixing Tools
- Stand Mixer with Dough Hook Attachment: Ideal for kneading the dough effectively for a soft and elastic texture.
- Alternatively: A Hand Mixer for the cheese filling if we don’t have a stand mixer.
- Wooden Spoon or Spatula: Useful for manually folding and scraping mixtures.
Measuring Tools
- Kitchen Scale: For precise measurement of ingredients like flour and cheese.
- Measuring Cups and Spoons: Ensure accuracy for liquid and dry ingredients.
Shaping Tools
- Rolling Pin: To roll the dough evenly before shaping.
- Bench Scraper or Knife: Helpful for cutting or portioning the dough.
Baking Equipment
- Loaf Pan or Bundt Pan: A traditional Babka often uses a Bundt pan for its iconic shape, but a loaf pan works wonderfully too.
- Parchment Paper: For lining the pan to prevent sticking and ensure an easy release.
- Pastry Brush: To apply egg wash for that glossy, golden crust.
Additional Tools
- Clean Kitchen Towel: To cover the dough during proofing, helping it rise without drying out.
- Cooling Rack: Allows the Babka to cool evenly after baking.
Below is a handy table summarizing the essential tools:
| Category | Essential Tools |
|---|---|
| Preparation Tools | Large mixing bowl, medium bowl, fine grater |
| Mixing Tools | Stand mixer with dough hook, hand mixer, spatula |
| Measuring Tools | Kitchen scale, measuring cups and spoons |
| Shaping Tools | Rolling pin, bench scraper |
| Baking Equipment | Loaf or Bundt pan, parchment paper, pastry brush |
| Additional Tools | Kitchen towel, cooling rack |
With the right tools at our disposal, every step of crafting this traditional Polish delight becomes seamless and enjoyable. These essentials ensure precision and ease as we create a masterpiece worthy of any Polish gathering.
Directions
Let us bring this beloved Polish Cheese Babka to life! Follow these detailed, step-by-step instructions to create a luscious, golden Babka with creamy cheese filling.
Prep
- Activate the Yeast: In a small bowl, combine 1/4 cup warm milk (around 110°F), 1 teaspoon sugar, and 2 1/4 teaspoons active dry yeast. Stir gently and let it sit for 5–10 minutes until frothy. This ensures the yeast is alive and ready to work.
- Prepare the Starter Dough: In a large mixing bowl, whisk 1/4 cup all-purpose flour with the activated yeast mixture. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes in a warm spot until it doubles in size.
- Mix the Dough Ingredients: In the same bowl, add 2 1/2 cups all-purpose flour, 1/2 cup sugar, 1/2 teaspoon salt, 2 large eggs, 1 teaspoon vanilla extract, and 1 stick unsalted butter (softened, cut into pieces). Use the dough hook on a stand mixer or knead by hand for about 10 minutes until smooth and elastic. If too sticky, add flour 1 tablespoon at a time.
| Step | Action | Time |
|---|---|---|
| Yeast Activation | Stir yeast, sugar, milk, let froth | 5-10 minutes |
| Starter Dough | Mix with yeast, rest in warm spot | 30 minutes |
| Dough Mixing | Knead all ingredients into smooth dough | 10 minutes |
- First Rise: Shape the dough into a ball, place it in a greased bowl, and cover. Let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Prepare the Cheese Filling: In a separate bowl, mix together 8 oz cream cheese (softened), 1 cup ricotta cheese, 1/2 cup sugar, 1 egg yolk, 1 teaspoon vanilla extract, and zest of 1 lemon. Blend until smooth and creamy. Keep the filling refrigerated until ready to use.
Assemble
- Shape the Dough: Roll the risen dough out on a lightly floured surface to a 12×16-inch rectangle. Spread the cheese filling evenly across the surface, leaving a 1-inch border.
- Roll and Slice: Gently roll up the dough lengthwise into a tight log. Pinch edges to seal. For extra flair, slice the log lengthwise with a sharp knife and twist the two halves together with the filling-facing side up.
- Transfer to Pan: Grease a loaf or Bundt pan and carefully place the twisted dough inside. Cover with a kitchen towel and let it rise again for 30-45 minutes until puffy.
Cook
- Preheat Oven: Set the oven to 350°F (175°C) while the dough completes its second rise.
- Egg Wash: Beat 1 egg with 1 tablespoon milk and brush across the top of the dough for a glossy, golden crust.
- Bake: Place the pan in the oven and bake for 40-45 minutes until the Babka is golden brown. If the top starts browning too quickly, tent with foil in the last 10 minutes.
| Phase | Action | Time/Temp |
|---|---|---|
| Second Dough Rise | Let shaped dough rise in pan | 30-45 minutes |
| Preheat & Egg Wash | Preheat oven, apply egg wash | 350°F (175°C) |
| Bake Babka | Bake until golden brown | 40-45 minutes |
- Cool Completely: Remove the Babka from the oven and let it rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This step ensures the filling sets properly.
Make-Ahead Instructions
Preparing Polish Cheese Babka ahead of time can save us effort and ensure that this indulgent treat fits seamlessly into our schedule. Here’s how we can handle each stage of the process to make this recipe more convenient:
1. Preparing the Dough in Advance
Once we have prepared the dough, we can store it before the first rise:
- Wrap the kneaded dough tightly in plastic wrap or place it in an airtight container.
- Refrigerate it for up to 12 hours.
When we’re ready to bake, remove the dough from the fridge and let it come to room temperature for about 30 minutes to 1 hour before continuing with the recipe.
2. Pre-Made Cheese Filling
The creamy cheese filling can be made ahead and stored separately:
- Place the prepared filling in an airtight container.
- Refrigerate for up to 2 days.
Before assembling the babka, let the filling sit at room temperature for about 10-15 minutes to soften slightly, making it easier to spread onto the dough.
3. Freezing Assembled Babka Before Baking
If we’d like to assemble the babka and bake it later:
- Roll out the dough, spread the filling evenly, and shape it as per the instructions.
- Place the shaped babka in the loaf or Bundt pan, then cover it tightly in plastic wrap followed by aluminum foil.
- Freeze for up to 1 month.
To bake from frozen:
- Thaw the babka in the refrigerator overnight.
- Allow it to sit at room temperature for about 1 hour, then proceed with the second rise and baking as instructed.
4. Baking the Babka and Storing
Once the babka is fully baked and cooled:
- Wrap it tightly in plastic wrap or store it in an airtight container.
- For short-term storage, keep it at room temperature for up to 3 days.
To enjoy later:
- Babka can be frozen fully baked for up to 3 months.
- Wrap it first in plastic wrap, then aluminum foil before placing it in the freezer.
To reheat, unwrap the frozen babka and place it in a 300°F oven for 10-15 minutes until warm and soft.
| Stage | Storage | Duration | Notes |
|---|---|---|---|
| Dough (uncooked) | Refrigerator or freezer | Up to 12 hours (fridge), 1 month (freezer) | Let dough thaw and rise before baking |
| Cheese Filling | Refrigerator | Up to 2 days | Bring to room temp before spreading |
| Assembled Babka | Freezer | Up to 1 month | Requires thawing and a second rise |
| Fully Baked Babka | Room Temp or Freezer | 3 days (room temp), 3 months (freezer) | Reheat frozen babka at 300°F for 10-15 min |
With these Make-Ahead Instructions, we can plan and prepare Polish Cheese Babka ahead of time while ensuring it stays fresh and flavorful for any special occasion or everyday indulgence.
Tips For The Perfect Polish Cheese Babka
Crafting a Polish Cheese Babka that is truly unforgettable requires attention to detail and thoughtful preparation. Follow these tips to achieve a deliciously soft dough, a rich and creamy filling, and a bakery-worthy golden crust.
1. Prioritize High-Quality Ingredients
- Use fresh, high-quality cheeses like cream cheese and ricotta for a smooth, velvety filling.
- Always opt for unsalted butter to control the salt levels in the recipe.
- Select fresh, fragrant lemon zest for optimal flavor in the cheese mixture.
2. Master Yeast Activation
Proper yeast activation is crucial for the dough’s rise and texture. Follow these guidelines:
- Heat the water or milk to about 105–115°F before mixing it with the yeast. Use a thermometer for precision.
- Add a pinch of sugar to the warm liquid to create an environment that promotes yeast growth.
- Wait for the yeast to become frothy within 5–10 minutes. If it does not bubble, start over with fresh yeast.
3. Kneading Essentials
The dough’s elasticity and structure come from proper kneading:
- Knead for around 8–10 minutes if using your hands, or 5–6 minutes in a stand mixer with a dough hook.
- The dough should feel smooth, soft, and slightly sticky but not overly wet.
4. Mind the Room Temperature
Dough rises best in a mildly warm and draft-free space. If your kitchen is cool, place the bowl in your oven with the oven light on for gentle warmth.
5. Assembly Precision
When spreading the cheese filling, ensure:
- The filling is evenly distributed to prevent lumps or uneven baking.
- Leave a border of about ½ inch around the edges to seal the dough roll.
6. Bake with Patience
Baking to perfection means observing and adjusting:
- Preheat your oven to 350°F (175°C) at least 15 minutes before baking.
- Apply an even egg wash on the dough for a shiny golden finish.
- Bake for 40–45 minutes, but start checking for doneness at 35 minutes. When the crust is deeply golden and the babka feels firm, it is ready.
7. Cooling is Key
To set the filling and avoid a soggy texture:
- Let the babka cool in its pan for about 15 minutes.
- Transfer it to a rack to cool completely before slicing.
8. Storage Advice
Store the baked babka properly to retain freshness:
| Storage Method | Duration |
|---|---|
| Room Temperature (Wrapped) | 2–3 days |
| Refrigerator (Airtight) | 5–7 days |
| Freezer (Tightly Wrapped) | Up to 1 month |
9. Experiment with Toppings
While traditional babka is delightful on its own, toppings like powdered sugar, lemon glaze, or sliced almonds add an elegant finishing touch for special occasions.
Conclusion
Polish Cheese Babka is more than just a recipe; it’s a celebration of tradition and flavor. With its creamy filling and golden crust, it brings warmth and indulgence to any table. Whether you’re baking it for a special occasion or simply to enjoy with loved ones, this classic treat never fails to impress.
By following the steps, using quality ingredients, and taking your time with the process, you’ll create a Babka that’s as authentic as it is delicious. Let’s keep the tradition alive and savor every bite of this cherished Polish delight.
Frequently Asked Questions
What is Polish Cheese Babka?
Polish Cheese Babka is a traditional Polish bread filled with a creamy cheese filling. It has a slightly sweet, rich flavor, a soft texture, and a golden crust. Popular during holidays and gatherings, it can be enjoyed as a dessert or breakfast treat.
What ingredients are needed to make Polish Cheese Babka?
Key ingredients include active dry yeast, cream cheese, ricotta, lemon zest, flour, unsalted butter, sugar, and eggs. Using fresh, high-quality ingredients is essential for achieving the best flavor and texture.
What tools are required to prepare Polish Cheese Babka?
Essential tools include mixing bowls, a stand or hand mixer, measuring cups and spoons, a rolling pin, and a loaf or Bundt pan. These tools ensure precise preparation and baking.
How do you make the perfect cheese filling?
The filling is made by blending cream cheese, ricotta, sugar, and lemon zest until smooth. Ensure the ingredients are well-mixed for a creamy consistency.
Can I make Polish Cheese Babka ahead of time?
Yes, you can prepare the dough and filling ahead, freeze the unbaked Babka, or store the baked Babka. For freshness, follow specific storage instructions provided in the recipe.
How do I ensure the dough rises properly?
Activate the yeast correctly using warm liquid (not too hot) and allow the dough to rise in a warm, draft-free area. Patience is key for a light and airy Babka.
How long does Polish Cheese Babka need to bake?
The Babka typically bakes at 350°F (175°C) for about 35-45 minutes, or until golden brown. An egg wash can be applied for added shine.
What are some optional toppings for Polish Cheese Babka?
Popular toppings include powdered sugar, glaze, or a crumb topping. You can also add dried fruit or nuts for extra flavor and texture.
How should Polish Cheese Babka be stored?
Store baked Babka in an airtight container at room temperature for 2-3 days. For longer storage, freeze it for up to a month. Thaw at room temperature before serving.
Can I customize the Polish Cheese Babka recipe?
Yes, you can experiment with fillings like chocolate, fruit preserves, or nuts. Adding spices or extracts such as cinnamon or vanilla can also enhance the flavor.