Lemon-Cheese Babka
Submitted by coolsprings
Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.
YIELD
1 loafPREP
3 hrsCOOK
40 minREADY
4 hrsThis Lemon-Cheese Babka takes the dense, buttery Polish sweet bread and brightens it with lemon zest folded right into the dough. The filling is where it really stands apart from the usual chocolate or cinnamon babka: a mix of cream cheese, cottage cheese and more lemon zest creates a pleasantly tangy layer that plays against the sweet, egg-rich bread. A cinnamon crumb topping crowns each loaf with crunch.
The dough is a proper brioche-style enriched yeast dough with eggs, milk and a generous amount of butter beaten in slowly so the gluten still develops. You’ll know you’ve kneaded it enough when it pulls cleanly off the bowl and springs back when poked. The first rise takes a patient hour and a half, the second about an hour, so plan your morning around it.
Raisins get kneaded in just before shaping, a trick that keeps them from tearing the dough.
Kitchen Tips
- Make sure your yeast actually bubbles in the warm water and sugar before you commit, dead yeast means a dense brick of a loaf
- Beat the butter into the dough a tablespoon at a time, dumping it all at once prevents proper emulsification and leaves streaks
- The cottage cheese in the filling should be well-drained, excess moisture causes the center to stay gummy after baking
- Tap the bottom of the baked loaf, a hollow knock means it’s done, a dull thud means it needs another five minutes
- Tent with foil if the crumb topping browns too fast before the bread is cooked through
Variations
- Swap raisins for dried cranberries or chopped dried apricots for a tart alternative
- Add a handful of poppy seeds to the filling for a classic Polish flavor pairing
- Drizzle with a simple lemon glaze after cooling instead of powdered sugar for more citrus punch
Ingredients
Directions
Sprinkle yeast and ½ teaspoon of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.
Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs and egg yolks in a small bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir liquids into flour until smooth. Beat well.
Add softened butter gradually, beating well. Stir in 1 more cup of the flour. Beat until dough leaves the side of the bowl.
Knead on a lightly floured surface; until smooth and elastic, about 8 minutes.
Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a warm place, 1½ to 2 hours, or until doubled in volume.
While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar. Stir in lemon rind.
Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1½ inch pans.
When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about ½ inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling.
Shape remaining dough into 2 8-inch circles; place on top of cheese filling. Press the handle of a spoon into dough around edges to seal.
Sprinkle half the crumb topping over each. Let rise in a warm place until dough reaches the top of the pans, about 1 hour.
Bake in a preheated 350℉ (180℃) degree oven for 40 minutes; or until the cakes sound hollow when tapped. Cool on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes before serving. Sprinkle with powdered sugar.
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