I first tested this recipe while we were in the midst of cleaning the dining room chairs for Pesach (yes, I scrubbed my hands before!). You can imagine what that aroma wafting through the room did to all of us. It sure was an incentive to finish quickly! Cheesecake is a serious weakness for me and my family, so we were all thrilled to have this heavenly treat. Freezing the cheese filling prevents it from oozing out, and nobody wants the piece without it! Thanks, Avigail G.
Mix together all ingredients until a soft dough forms. Alternately, place all dry ingredients in the mixing bowl. Dissolve yeast in warm water and let bubble a little. Add it to the rest of the ingredients in the bowl. Mix as above. If dough appears dry, add a bit more oil. Place in a greased bowl and let rise for one hour.
Mix all ingredients together in a bowl. Divide evenly among four long, narrow loaf pans and freeze. This can be done the day before.
After the dough has risen, divide in four. Roll each quarter into a large rectangle.
Pop out the frozen cheese filling onto the center of the dough, and fold over the sides.
Carefully turn over and place seam-side down in a long, narrow loaf pan, easing the dough into shape.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Brush each loaf with glaze.
Mix crunch ingredients together in a small bowl. Sprinkle evenly over babkas.
Bake for 40 minutes or until golden brown.
Description:
Yields 4 babkas.
Description:
Photography: Hudi Greenberger
Styling: Janine Kalesis
Medium
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Easy
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We absolutely LOVE this cheese babka recipe; it totally checks off all the boxes! Easy, no margarine, and absolutely DELICIOUS!!!
I used the loaf tins which are called English loaf and it was just the right size. It was absolutely delicious!
I have the same issue – not enough filling in the standard size loaf pan. Any advice?
do these freeze well?
They should! Wrap well.
i make them once a month and freeze. cakes do very well frozen.
The filling is not enough for 4 long loaf pans, it it meant to go into the short narrow pans?
I would use standard size loaf pans.
I have the same issue - not enough filling in the standard size loaf pan. Any advice?
I see others have asked the same question. I just made this recipe (using the extremely similar Efrat Libfroind recipe) - same 4 English loaf pan direction and only make 3. That way the filling is hearty for the Babka instead of too thin. Delicious and freezes so well.