Zutaten für Polish Babka With Optional Cheese Filling
- Dry Yeast
- 2 tablespoons water for egg wash
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 large egg yolks
- Lemon Zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 4 cups (500g) all-purpose flour
- 1 cup (240ml) milk
- White Raisins
- Dried Cranberries
- Unseasoned Breadcrumbs
- 1 egg yolk for egg wash
- Sliced Almonds
- Cream Cheese
- Saffron
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Zubereitung von Polish Babka With Optional Cheese Filling
- Activate yeast: In a small bowl, combine 1 cup (240ml) lukewarm water and 2 1/4 teaspoons (1 packet) active dry yeast. Let stand for 5 minutes until foamy.
- Cream butter and sugar: In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 cup granulated sugar until light and fluffy.
- Beat egg yolks with salt: In a separate bowl, whisk 4 large egg yolks with 1 teaspoon salt until thick and pale.
- Combine wet ingredients: Gradually add the egg yolk mixture to the butter and sugar mixture, beating well to combine.
- Add yeast mixture and spices: Add the yeast mixture, 1 teaspoon lemon zest, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom to the wet ingredients. Mix until just combined.
- Alternate flour and milk: Gradually add 4 cups (500g) all-purpose flour, alternating with 1 cup (240ml) milk, beating until a smooth batter forms.
- Incorporate raisins: Gently fold in 1 cup raisins (or dried cherries and cranberries as pictured). Continue kneading until the dough pulls away from the sides of the bowl.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled in size (approximately 1-1.5 hours).
- Second rise: Punch down the dough and let rise again until doubled (approximately 1-1.5 hours).
- Prepare the pan: Generously grease a 10-inch fluted tube pan with butter. Sprinkle with 1/4 cup fine breadcrumbs.
- Fill the pan: Transfer the dough to the prepared pan, spreading it evenly.
- Egg wash: Whisk 1 egg yolk with 2 tablespoons of water. Brush the dough with the egg wash.
- Sprinkle with almonds: Sprinkle with 1/4 cup sliced almonds.
- Third rise: Let rise for another 30-45 minutes.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Optional Cheese Filling:**
- Prepare filling: In a bowl, combine 8 ounces cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup chopped walnuts or pecans.
- Encase filling (Method 1): Divide the dough in half. Place one half in the prepared pan. Spread the cheese filling over the dough, then top with the remaining dough. Pinch the edges to seal the filling inside.
- Encase filling (Method 2): Roll the dough into a 20x10 inch log. Spread the cheese filling down the center. Fold the sides over the filling and seal. Place in the prepared pan.
- Rise and bake (cheese filling): Let the filled babka rise for 30 minutes. Brush with egg wash, sprinkle with almonds, and bake at 350°F (175°C) for 45-60 minutes.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
109g
Fat
77g
Carbs
27g
