Enter the world of Polish cuisine, where tradition meets creativity to produce delightful culinary masterpieces. Among these treasures is the Polish Cheese Babka, a savory and rich dish that has been enjoyed for generations. This beloved recipe combines the goodness of cheese with the light, fluffy texture of babka, creating a dish that is as comforting as it is delicious. Join us as we explore the history and flavors of Polish Cheese Babka and learn how to recreate this classic dish in your kitchen.
Polish Cheese Babka Recipe
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rolling Pin
- Pastry brush
- Babka pan or loaf pan
- Oven
- Cooling rack
Ingredients
- 3-1/2 cups all-purpose flour
- 1 tablespoon dry yeast
- 1 stick 100 grams butter melted
- 1/2 cup sugar
- 2 eggs
- 3/4 cup milk
- Pinch of salt
- 1 teaspoon vanilla extract / paste
- 2 cups farmer cheese
- 1 Egg
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup raisins
Instructions
- In a stand mixer bowl, place all dough ingredients and knead with the kneading hook for 5 minutes until you get a unified dough.
- Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for about an hour.
- Set the oven to 180°C / 350°F with the fan. In a bowl, mix all the filling ingredients well. Divide the dough to 2 equal parts.
- Roll one part of the dough into a large rectangular leaf, about 3 to 4 mm thick. Spread half of the filling and roll the rectangle. Cut the roll in the middle.
- Braid the 2 strands and transfer to a greased loaf pan. Repeat with the second half of the dough. Bake the 2 loaves for 30 minutes.
- Cool at room temperature. Serve and enjoy!
Notes
- Properly Knead the Dough: The development of gluten, which gives bread its structure and texture, depends on proper kneading. Work the dough into a smooth, elastic, and somewhat sticky consistency. Usually, kneading by hand takes 8 to 10 minutes, or using a stand mixer, it takes 5 to 7 minutes.
- Don’t Overfill the Dough: Make sure to leave a border around the edges of the rolled-out dough when you put the filling on it. If you overfill, the filling may spill out while baking and make a sloppy babka.
- Create Tight Rolls: Make sure to roll the dough tightly while forming it into a log. This will lessen the chance of the filling leaking out. I start in the middle and work my way out to each end.
- Cool Completely: Even though the smell of freshly made bread could be alluring, you should be patient and wait to slice it until it has cooled.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 308kcal |
| Carbohydrates | 33g |
| Protein | 7g |
| Fat | 16g |
| Saturated Fat | 10g |
| Sodium | 318mg |
| Iron | 2mg |
| Calcium | 50mg |
| Vitamin A | 592IU |
| Potassium | 103mg |
What Is the Difference Between Cheese Babka and Chocolate Babka?
Two variations of the classic babka pastry are cheese babka and chocolate babka. The filling makes all the difference. Chocolate babka is packed with rich, chocolatey sweetness, while cheese babka contains a creamy cheese filling. The dough and method of preparation are the same.
Can I Use Different Types of Cheese for The Filling?
Of course! Although farmer’s cheese is frequently used, you can also try different types of cheese for the filling. Some well-liked substitutes are ricotta, cream cheese, or a blend of several cheeses. Feel free to get creative with the cheese selection as it will impact the babka’s flavor and texture!
How Do I Prevent the Babka from Becoming Dry?
Take care not to overbake your cheese babka to keep it from drying out. While the babka bakes, observe it closely and bake it according to the recipe’s suggested baking time. You can gently cover your babka with aluminum foil during the last few minutes of baking if you notice that it is browning too quickly.
