cheese babka recipe
The Best cheese babka recipe
What I love most about this recipe is how versatile it is. It’s special enough for holidays or gatherings but easy enough to whip up on a regular Sunday. Plus, it’s got a decent amount of protein from the cheese and eggs, so it feels a little less guilty than some other sweet breads. The dough is soft and fluffy, and the cheese filling gives it just the right amount of tang. If you’re looking for something that’s simple to make but still feels impressive, this is the one.
Cheese Babka
A rich, swirled bread filled with creamy cheese and a touch of sweetness. This Eastern European classic is perfect for breakfast or as a decadent snack, with a soft, fluffy texture and a golden crust.
🥘Ingredients
- 3 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120ml) warm milk (110°F)
- 2 large eggs, room temperature
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (340g) farmer cheese or dry cottage cheese, drained
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (60g) raisins (optional)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar or pearl sugar
👨🍳Directions
-
1
Activate the yeast: In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until foamy. -
2
Make the dough: In a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix on low with a dough hook until combined, then increase speed to medium and knead for 5-7 minutes until smooth and elastic. Alternatively, knead by hand for 10 minutes. -
3
First rise: Place dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. -
4
Prepare the filling: In a bowl, mix farmer cheese, sugar, egg yolk, vanilla, and salt until smooth. Fold in raisins if using. -
5
Shape the babka: Punch down the dough and turn it onto a floured surface. Roll into a 12×16-inch rectangle. Spread the cheese filling evenly over the dough, leaving a 1/2-inch border. Roll tightly from the long side into a log. -
6
Twist the log: Use a sharp knife to cut the log lengthwise down the center, leaving one end intact. Twist the two halves together, then coil into a loaf pan lined with parchment paper. -
7
Second rise: Cover the pan with a damp towel and let rise for 30-45 minutes, until puffy. -
8
Preheat oven to 350°F (175°C). Brush the babka with beaten egg and sprinkle with coarse sugar. -
9
Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil. -
10
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🔧Equipment
- Large mixing bowl
- Stand mixer with dough hook (or wooden spoon)
- Rolling pin
- 9×5-inch loaf pan
- Parchment paper
- Pastry brush
- Sharp knife or bench scraper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheese Babka Works
❓ Frequently Asked Questions About Cheese Babka
1. What is cheese babka, and how is it different from regular babka?
Cheese babka is a twisted, enriched bread filled with a sweet or savory cheese mixture, often made with ingredients like farmer’s cheese, ricotta, or cream cheese. Unlike traditional babka, which typically features chocolate or cinnamon fillings, cheese babka has a tangy, creamy center that balances the buttery dough. Some versions include raisins, citrus zest, or even herbs for extra flavor.
2. Can I use store-bought dough for cheese babka?
Yes, you can use store-bought brioche or puff pastry dough to save time, though the texture won’t be exactly the same as homemade enriched dough. For best results, let the dough come to room temperature before rolling and filling it. Keep in mind that store-bought dough may not rise as much or have the same rich flavor as a from-scratch version.
3. What type of cheese works best for the filling?
The best cheeses for babka are soft, spreadable, and slightly tangy. Farmer’s cheese, ricotta, or a mix of cream cheese and cottage cheese are classic choices. For a richer filling, you can blend in mascarpone or add a bit of grated Parmesan for depth. Avoid hard cheeses like cheddar, as they won’t melt smoothly into the dough.
4. Why did my cheese babka turn out dense or dry?
A dense or dry babka can result from overworking the dough, not letting it rise enough, or baking it at too high a temperature. Make sure the dough is soft and elastic before shaping, and allow it to proof until nearly doubled in size. Brushing the baked babka with melted butter or syrup while warm can also help keep it moist.
5. Can I make cheese babka ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it overnight for the first rise. Alternatively, shape the babka, cover it tightly, and refrigerate it before the final proof (let it come to room temperature before baking). Baked babka keeps well at room temperature for 2–3 days or can be frozen for up to a month—just reheat slices in the oven to restore freshness.