Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Sweet Breads Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- or margarine, soften
1/2 cup sugar
1 teaspoon salt
4 eggs
1 pkg dry yeast
1/4 cup very warm water
1 Tablespoon lemon rind
1 teaspoon cinnamon
4 cups flour
1 cup milk -- scalded and cooled
fine dried breadcrumbs
12 ounces farmer cheese
4 egg yolks
6 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1/2 teasp. vanilla extract
In large bowl, cream butter with sugar until light and fluffy. In
second bowl (with mixer at medium speed), beat salt with eggs until
they are very thick and pale in color. Stir in the blended butter
and sugar mixture. Sprinkle yeast in very warm water (110 degrees),
stir until dissolved. With spoon, beat into sugar mixture along with
lemon rind and cinnamon. Add flour alterntely with milk, beating with
spoon after each addition until smooth. Cover and let rise in warm
place (85 degrees) until double, about 1 1/2 hours. Stir down and
let rise again until double, about 45 minutes.
Butter, thoroughly, a 3-quart fluted ring mold or bundt pan, dust
with bread crumbs and set aside.
With mixer on high speed, beat together cheese, egg yolks, sugar, and
salt until light. Refrigerate.
To the Babka dough, risen the second time (above directions):
Stir dough down and spoon half of it into the prepared mold or bundt
pan. Cover with cheese filling, pressing it down into the dough.
Spoon rest of dough over the filling and let it rise in a warm place
until double, about 30 minutes. Heat oven to 350 degrees. When
Babka has doubled, bake for 45-60 minutes or until done. Remove from
oven and let stand in pan for 15 minutes. Remove to wire rack and
cool completely.
