Cheese Babka Recipe Get Your Gouda On

Instructions:

1. Combine flour, sugar, yeast, and salt in a mixing bowl (or stand mixer bowl). Add lukewarm milk and eggs; mix until a shaggy dough forms. Gradually add melted butter, mixing until fully incorporated and the dough is smooth and elastic (5-7 minutes in a stand mixer, longer by hand). Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1-1.5 hours).
2. In a separate bowl, beat together softened cream cheese, sugar, egg yolk, vanilla extract, lemon zest, and salt until smooth and creamy. Set aside.
3. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (about 12x18 inches). Spread the cream cheese filling evenly over the dough. Tightly roll the dough into a log along the longer side. Using a sharp knife or pizza cutter, slice the log lengthwise down the center, leaving about 1 inch connected at the top. Carefully twist the two strands together, with the cut sides facing up, forming a braid. Pinch the ends together to seal.
4. Gently transfer the babka to the prepared loaf pan. Cover loosely with plastic wrap and let rise again for 30 minutes. Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
5. While the babka is baking, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat.
6. Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Brush the warm babka with simple syrup (if using). Slice and serve.