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Cheese Babka For Pat+ desserts, ethnic 1 pkg active dry yeast 1 pinch sugar 1/4 cup warm water 1/2 cup unsalted butter, melted 1/4 cup sugar 1 1/2 teaspoon salt 2 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup warm milk 3 eggs 4 cup unbleached all-purpose flour or the; reabouts 2 tablespoon unsalted butter, for brushing dough 3 tablespoon vanilla powdered sugar or powdered; sugar ----FILLING---- 1 1/2 cup dry cottage cheese or ricotta 1/3 cup sugar 1 1/2 tablespoon sour cream or creme fraiche 1 1/2 tablespoon flour 1 egg 1 lemon, zest only 1/2 teaspoon vanilla extract 3 tablespoon currants, plunged in 2 tablespoon rum or cognac for 1/2 hour 1. Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 mintes. 2. In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at a time with a wooden spoon until a soft dough has formed. 3. Turn dough out onto a lighly floured surface and knead until smooth and silky, about 5 minutes. Be sure dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until until doubled, about 1 1/2 hours. Meanwhile combine filling ingredients in a bowl, beat until creamy. 4. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10 x 12 inch rectangle. Brush with melted butter. Spread with filling, leaving a 1/2 inch border all around the dough. Roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan. Pinch ends together and adjust dough to lie evenly in the pan, no more than 2/3 full. Cover loosely with plastic wrap and let rise till even with the top of the pan, about 45 minutes. 5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean. There will be a hollow sound when tapped. Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours or overnight, wrapped in plastic before slicing. 6. Dust with powdered sugar or drizzle powdered sugar glaze. I found this recipe in a book simply entitled "Bread" by Beth Hensperger She gives the original credit to Lou Pappas, the food editor of the Palo Alto Times Tribune Note: She also says that this can also be made into 2 9 x 5 inch loaves. typed by Mary Riemerman Yield: 1 babka Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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