Polish Cheese Babka Bread

Nor Mac


This is an Old recipe from Aunt Louise. I have ordered cheese Babka from Polish Bake shops. They are only available during Christmas and Easter. They are also expensive. You will love this one. Imagine Christmas morning, or any morning with this baking in the oven. Wonderful cheese filled deliciousness.


★★★★☆ 4 votes

15 Min
1 Hr


  • 2 pkg
    active dry yeast
  • 1/2 c
    warm water, not to hot
  • 1 c
    melted butter
  • 5 c
    sifted flour
  • 3/4 c
  • 1/2 tsp
  • 6
    egg yolks
  • 1 c
    sour cream

  • 8 oz
    cream cheese
  • 1/2 c
  • 2
  • 1 tsp

  • 1 c
    powdered sugar
  • 1/2 tsp
  • 2 tsp
  • ·
    add milk as you need it to make icing. add 1 tablespoon at a time

How to Make Polish Cheese Babka Bread


  1. Dissolve the yeast in the luke warm water.(Wait to see a foamy looking top on yeast.Hint for yeast breads- When you add the yeast to the room temp water or water not over 100 degree's. Add a teaspoon of sugar to it. This helps the yeast to bind to something. It can activate in 10 minutes,or 30 minutes. Cover the bowl of yeast water with a towel. Yeast likes the dark. If it develops a foamy top. You know the yeast is good. If it doesn't. Discard and try again with another packet.
  2. Sift the 5 cups of flour in to a large bowl. Add the 3/4 cup of sugar,and 1/2 teaspoon of salt. Mix the ingredients together.
    In another bowl. Beat the egg yolks until light. Add sour cream, butter and yeast mixture. Combine well.
  3. Add mixture to the flour mixture. Knead with hands for 10 minutes until you get a smooth dough. Put in a greased covered bowl in a warm place. Let it rise until doubled in size. Be patient! It could take a couple of hours.
  4. make the cheese filling. Beat cream cheese. Add sugar, eggs and vanilla. Beat until smooth, and set aside.
  5. Note: Shorten rising time by heating oven to 170. Shut oven off. Place covered bowl of dough in warm oven. The rising time is just a waiting game. It is a very simple recipe. Make sure to roll dough out 18- 20 inches. You must make sure you rolled it out enough to to fit in pan. With at least 5 inches of dough hanging over outside of pan all the way around.
  6. Take dough and knead, and roll out on floured surface. Keep dusting with flour to make handling easier. Roll to 18 inches iot more in diameter.on wax psper or parchment paper. Grasp the dough and paper with your hands and flip in to a greased and floured springform pan . Centet the dough in the pan with dough hanging over the sides. Pinch seams together just so no filling will leak from sides.
  7. pour the cheese filling on to the dough in pan. Lop the dough over the cheese. Bring all of the excess dough to the top. Pinch dough together over the cheese where it is exposed the best you can. Some cheese will not be covered and that is fine. It doesn't matter what it really looks like. Just lop it over the best you can.It will rise again. Let rise again until doubled in size. Bake for 50-60 minutes at 350 degree's . Make a tent of foil over top. This will cut down on over browning. Test with pick. cheese will be a little moist. That is fine.
  8. Cool for 15 minutes in pan. Turn on to plate, or remove spring form. Make the icing and drizzle over the cheese ring. Add Pecans,walnuts etc. for garnishing. It is also good plain with out icing.

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