Homemade Polish Babka Recipe (Cheese Filling Optional!)

Babka is more widely known as the sweet braided bread originating from the Jewish communities of Poland and Ukraine. However, in this recipe, we do not braid the bread but instead choose to use a fluted Polish pottery bundt pan for ease. As you progress in your babka making journey, we encourage you to try different shapes and patterns! As for now, this recipe is great for beginners who just want to try their hand at making some delicious babka bread for a sweet snack.

Before You Begin: 

In this recipe, the addition of a cheese filling is optional, but we personally think that it adds a nice savory flavor dimension to the traditionally sweet babka. If you do decide to make the cheese filling, keep in mind that it can be made while the dough is rising.

There are 3 separate rising times included in the recipe to ensure that the dough has risen to its full potential. Make sure to let the dough rise in a draft free, warm space to ensure the best quality rising time!

You may choose to flavor your babka with a variety of different ingredients, such as dried cherries, dried cranberries, almonds, or the optional saffron. No matter what you choose to add into the dough or on top of it, we hope your babka turns out just as delicious as ours does! We know that this recipe will not disappoint! 

Dry Ingredients:

• ¼ oz. dry yeast
• ½ cup sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom (optional)
• 5 cups flour, sifted
• 1 cup white raisins or dried cherries OR 1 cup dried cranberries (soaked in hot apple juice for 15 minutes and drained)
• ⅓ cup fine unseasoned breadcrumbs
• ¼ cup sliced almonds

Wet Ingredients: 

• ¼ cup lukewarm water
• 10 tablespoons soft butter
• 4 egg yolks, room temperature
• 1 lemon, zested (use zest only)
• 1 cup milk, scalded and then cooled to lukewarm
• 1 egg yolk, beaten (for egg wash)
• 2 tablespoons of water (for egg wash)

Ingredients for Optional Cheese Filling:

• 12 oz. cream cheese, softened
• ⅓ cup sugar
• 1 egg yolk
• 1 lemon, zested
• 1 pinch saffron (added to warm water

Directions:

1. Add yeast to lukewarm water, allowing the heat to “kill” the yeast. Let it stand until softened or dissolved, about 5 minutes.
2. Cream together the butter and sugar in a large mixing bowl.
3. In a separate bowl, add salt to egg yolks and beat until thick; once completed, add to the sugar and butter mixture.
4. Add the yeast and water, lemon rind, and cinnamon and cardamom (optional) to the sugar and butter mixture as well, mixing the ingredients together sufficiently.
5. Add the sifted 5 cups of flour alternately with milk to the butter mixture, beating well until a smooth batter is achieved.
6. Add raisins (alternately, you may also add dried cherries or cranberries, given that you soak the cranberries in hot apple juice for 15 minutes and drain them). Knead the batter by hand until the batter begins to leave the fingers.
7. Place the batter in a large bowl and cover the top with a dampened towel. Allow the batter to rise in a warm, draft free place until it about doubles in size (roughly about 1-1.5 hours). Once completed, punch the dough down and repeat the process, allowing the dough to double in size for a second time. Remember, while the dough is rising, the optional cheese filling may be made!
8. While the dough is rising, generously butter a fluted tube pan which you think will suit the amount of dough you have created. We recommend either a smaller or medium pan, and any extra dough can be used to fill a second pan! 

• Bread without cheese filling: Sprinkle buttered pan with fine bread crumbs and fill with dough. 

• Bread with cheese filling:  To make the cheese filling, simply mix all of the ingredients for the filling together in a large bowl!  Sprinkle pan with fine bread crumbs and place ½ of the dough in the prepared pan. Add your cheese filling on top, covering it with the other ½ of your dough. Pinch the dough together at the sides so that the filling is encased inside.

OR Roll dough out into a rectangular log proportional to the amount of filling you have. Place cheese filling in the center down the long side and fold each side in to encase the filling. Place the log into a prepared pan. 

1. Allow bread to rise a third time for approximately 30 minutes. While bread is rising, set the oven to 350 ℉ and mix together one beaten egg yolk and 2 tablespoons of water to create the egg wash.
2. Once the bread is done rising, brush with egg wash and sprinkle almonds on top. Allow the bread to bake for approximately 45-60 minutes until golden.