Get Your Gouda On Cream Cheese Babka of Dreams

Get Your Gouda On! Cream Cheese Babka of Dreams

Ever had one of those days where only serious comfort food will do? Well, I've got just the ticket: Cheese Babka .

This isn't your average bake. Think creamy, tangy, and oh-so-satisfying. Seriously, this is one of the best Cheese Babka Variations I have ever made.

This dreamy Cheese Babka comes from Eastern European Jewish traditions. It's basically a sweet bread with a swirl of cheesy goodness.

Don't be scared! It's a medium-level bake, taking about 2 hours 35 minutes total. This recipe yields 8-10 generous slices.

Perfect for sharing...or not.

Why You'll Love This Babka

Honestly, this Cream Cheese Babka is like a warm hug. The cream cheese filling adds a delightful tang. Think about it as a Braided Cheese Bread .

It's the perfect treat for a lazy brunch or an indulgent dessert. Plus, it’s packed with flavour. What makes it really special? That creamy filling against the slightly sweet dough.

What You'll Need for the Dreamiest Babka

Right, time to gather our bits and bobs. Here’s what you'll need to make this stunning Sweet Cheese Babka :

• Flour (all-purpose)
• Sugar (granulated)
• Yeast (active dry)
• Salt
• Milk (whole, lukewarm)
• Eggs
• Butter (unsalted, melted)
• Cream cheese (softened)
• Egg yolk
• Vanilla extract
• Lemon (for zest)
• Water (for simple syrup)

Getting Down to Brass Tacks

Don't worry, I won't leave you hanging with just a list of ingredients. We're diving deep, I will provide detailed Step-by-Step Instructions, and even some Babka Baking Tips.

Right, let’s dive into what you'll need to make this dreamy Cheese Babka . Honestly, don’t let the list scare you.

It's mostly stuff you probably already have. We're aiming for a proper bake, not rocket science, alright?

Get Your Gouda On Cream Cheese Babka of Dreams Recipe Card

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Preparation time:01 Hrs 30 Mins

Cooking time:40 Mins

Servings:8-10 slices

Ingredients:

• 3 1/2 cups (440g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast (1 packet)
• 1 teaspoon (5g) salt
• 1 cup (240ml) whole milk, lukewarm (about 105-115°F or 40-46°C)
• 2 large eggs, lightly beaten
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled
• 8 ounces (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon
• Pinch of salt
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water

Instructions:

• 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).
• In a separate bowl, beat together softened cream cheese, sugar, egg yolk, vanilla extract, lemon zest, and salt until smooth and creamy. Set aside.
• 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.
• 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.
• 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.
• 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.

Nutrition Facts

Calories:375

Fat:18g

Fiber:1g

Recipe Info

Category:Dessert

Cuisine:Eastern European

Ingredients & Equipment: Let’s Get Sorted!

This recipe delivers a twist on the classic chocolate version. It creates a soft, enriched dough swirled with a tangy-sweet cream cheese babka filling.

It bakes to golden perfection and finishes with a simple sugar glaze.

Main Players: The Dough and Filling

For the amazing dough, you'll need:

• 3 1/2 cups (440g) all-purpose flour. Plain flour, nothing fancy.
• 1/4 cup (50g) granulated sugar. For that touch of sweetness.
• 2 1/4 teaspoons (7g) active dry yeast. Make sure it's fresh!
• 1 teaspoon (5g) salt. Don't skip it. It balances the sweet.
• 1 cup (240ml) whole milk, lukewarm ( 105- 115° F or 40- 46° C ). Crucial! Too hot and you kill the yeast.
• 2 large eggs, lightly beaten. Free-range if you can.
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled.

For the decadent cream cheese babka filling :

• 8 ounces (225g) cream cheese, softened. Full-fat is best for flavour, and it needs to be properly soft, or you'll end up with lumps.
• 1/2 cup (100g) granulated sugar.
• 1 large egg yolk.
• 1 teaspoon vanilla extract. Real stuff, not the cheap essence.
• Zest of 1/2 lemon.
• A pinch of salt.

Seasoning Notes: Adding the Magic

Okay, so it's not just cream cheese and sugar. Lemon zest is key for that zing. Vanilla enhances the creaminess.

If you’re feeling adventurous, try a tiny pinch of nutmeg. Essential spice combinations are lemon and nutmeg.

No lemon? Orange zest works a treat. Want a more mellow flavor? Use caster sugar instead of granulated.

Equipment Needed: Keep It Simple

• Stand mixer. It is recommended but not essential! You can knead by hand, but be prepared for a workout.
• Large mixing bowl.
• 9x5 inch loaf pan.
• Plastic wrap.
• Rolling pin.
• Pastry brush.
• Small saucepan (for simple syrup).

A whisk and a spatula are also handy. Don't stress if you don't have a stand mixer. A good old-fashioned wooden spoon works just fine.

Just takes a bit more elbow grease. Now that you have all the equipment and the ingredients let's make the best Eastern European Babka Ever

Get Your Gouda On! Cream Cheese Babka of Dreams

Honestly, who needs chocolate all the time? This Cheese Babka is my new obsession. It's a total showstopper. Think soft, sweet dough.

Then add a creamy, tangy filling. You get the best of both worlds, innit? This Sweet Cheese Babka will become your favourite.

Prep Like a Pro: Your Babka Mission Briefing

First things first: mise en place , darlings! Soften that 8 ounces (225g) cream cheese . You know, leave it out for a bit.

Warm that 1 cup (240ml) whole milk until it’s lukewarm ( about 105- 115° F or 40- 46° C ).

This is crucial for happy yeast. Get everything else measured out. This saves time and stops you from scrambling later.

Trust me. I've been there!

Babka by Numbers: Let's Get Baking

1. Dough Time: Mix 3 1/2 cups (440g) flour , 1/4 cup (50g) sugar , 2 1/4 teaspoons (7g) yeast , and 1 teaspoon (5g) salt .

   Add your lukewarm milk and 2 large eggs . Mix until shaggy . Add 6 tablespoons (85g) melted butter . Mix until smooth, 5- 7 minutes if using a mixer.

2. Proof is in the Pudding (or Dough): Pop the dough in a lightly oiled bowl. Cover and let rise for 1-1.

   5 hours . It should double in size. I usually stick mine near the radiator. Cosy!

3. Cheesy Goodness: Mix cream cheese, 1/2 cup (100g) sugar , 1 large egg yolk , 1 teaspoon vanilla , lemon zest, and a pinch of salt.

   This Cream Cheese Babka Filling will be amazing.

4. Roll, Slice, and Braid: Roll your risen dough into a 12x18 inch rectangle. Spread the filling. Roll into a log.

   Slice down the middle, leaving 1 inch at the top. Twist and braid. It’s easier than it sounds, promise!

5. Bake to Golden Glory: Transfer to a 9x5 inch loaf pan. Let rise again for 30 minutes . Bake at 350° F ( 175° C) for 35- 40 minutes .

   Golden brown is the aim.

Ace Baker Secrets: Level Up Your Babka Game

• Don't Rush the Rise : Let it rise fully both times. This gives the best texture and flavour. Seriously. Overnight proof in the fridge after the first rise brings even more complex flavour.
• Avoid overworking the dough. Overworking makes a tough babka. Mix until combined and smooth.
• Freeze for Later: Babka freezes brilliantly! Wrap it well after cooling. Defrost and warm it up before serving. Perfect for unexpected guests (or just a sneaky treat). You can explore Cheese Babka Variations too.
• Lukewarm Milk is Key: Milk that’s too hot will kill the yeast, while cold milk won't activate it properly. Use a thermometer for best results.
• Cool Completely: Resist the urge to cut into the babka while it’s still hot. It will slice much cleaner when cool.

So there you have it! A Homemade Babka recipe that’s easier than you think. And far tastier than anything you can buy in the shops.

Get baking, and enjoy this Eastern European Babka delight!

Recipe Notes for Your Dreamy Cheese Babka

Right, so you're about to tackle this amazing Cream Cheese Babka Recipe . Ace! But before you get your pinny on, let's chat about some extra bits to make sure your bake is totally top-notch.

I've made this Sweet Cheese Babka so many times, I reckon I could do it in my sleep! But honestly, there's always something new to learn, isn't there?

Serving Suggestions: Make it a Showstopper!

Presentation is key, innit? For a stunning Braided Cheese Bread , try slicing it thick and arranging the slices on a platter.

A little dusting of icing sugar never hurt anyone, did it? Seriously, it makes it look like it's been kissed by angels!

As for sides, think about a strong cuppa – it's gotta be Yorkshire Tea, obvs! Or, if you're feeling fancy, a glass of chilled dessert wine.

A dollop of crème fraîche brings out the tang of that Cream Cheese Babka Filling beautifully too.

Storage Tips: Keep That Babka Fresh!

If you're not planning on scoffing the whole Homemade Babka in one go (hard to imagine, I know!), you can store it like this.

For short-term storage, just wrap it tightly in cling film or foil and keep it at room temperature for up to 2 days.

If you wanna keep it longer, shove it in the fridge. It'll last for about a week.

Freezing works a treat too! Just wrap individual slices in cling film, then pop them into a freezer bag. They'll happily sit there for up to 2 months.

When you're ready to indulge, just defrost at room temperature or give it a quick zap in the microwave.

Variations: Get Creative With Your Babka!

Want to mix things up a bit? Try a sweet ricotta cheese variation ! It's a game changer. For a dairy-free version, use plant-based milk and vegan cream cheese.

Honestly, the possibilities are endless. You could even chuck in some seasonal ingredients ! I've been experimenting with it.

Nutrition Basics: A Little Treat, Mindfully Enjoyed

Okay, let's be real, this Cheese Babka isn't exactly health food! But it's all about balance, right? Each slice is around 350-400 calories, with about 8g of protein, 18g of fat, and 45g of carbs.

The star of the show is the cream cheese, which gives you a little calcium. Remember, it's a treat, so enjoy it responsibly!

So, there you have it! You're now fully equipped to bake the most amazing Cheese Babka ever. Remember to be patient with the Babka Dough Recipe , don't rush the rising, and have fun with it! Baking should be enjoyable, after all.

Now go on, get baking and impress your mates with your Eastern European Babka skills!