Lemon-Cheese Babka

Name: Lemon-Cheese Babka
Ingredients: 1 envelope yeast, active dry; 1/4 cup sugar; 1/4 cup water very warm; 3 1/2-4 cups flour, all-purpose; 3/4 teaspoon salt; 2 teaspoons lemon zest grated; 2 large eggs plus 2 egg yolks; 13 cup milk warm; 6 tablespoons butter or margarine,softened; 1/2 cup raisins, seedless; 1 x powdered sugar; 8 ounces cream cheese; 1/2 cup cottage cheese; 1 each egg yolks; 1/4 cup sugar; 1 teaspoon lemon zest grated; 3 tablespoons flour, all-purpose; 13 cup nuts chopped; 3 tablespoons butter or margarine,, softened; 3 tablespoons sugar; 1/4 teaspoon cinnamon ground

21 ingredients

28 steps

Ingredients

1 envelope yeast, active dry
1/4 cup sugar
1/4 cup water very warm
3 1/2-4 cups flour, all-purpose
3/4 teaspoon salt
2 teaspoons lemon zest grated
2 large eggs plus 2 egg yolks
13 cup milk warm
6 tablespoons butter or margarine,softened
1/2 cup raisins, seedless
1 x powdered sugar
8 ounces cream cheese
1/2 cup cottage cheese
1 each egg yolks
1/4 cup sugar
1 teaspoon lemon zest grated
3 tablespoons flour, all-purpose
13 cup nuts chopped
3 tablespoons butter or margarine,, softened
3 tablespoons sugar
1/4 teaspoon cinnamon ground

Directions

1

Sprinkle yeast and 1/2 teaspoon of the sugar over very warm water in a 1 cup measure.
2

Stir to dissolve yeast.
3

Let stand until bubbly, about 10 minutes.
4

Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle.
5

Beat eggs and egg yolks in a small bowl just to mix.
6

Pour eggs, yeast mixture and warm milk into well.
7

Stir liquids into flour until smooth.
8

Beat well.
9

Add softened butter gradually, beating well.
10

Stir in 1 more cup of the flour.
11

Beat until dough leaves the side of the bowl.
12

Knead on a lightly floured surface; until smooth and elastic, about 8 minutes.
13

Press dough into a buttered large bowl, turn to bring buttered side up; cover.
14

Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in volume.
15

While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar.
16

Stir in lemon rind.
17

Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl.
18

Grease two 8 x 1 1/2 inch pans.
19

When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling.
20

Shape remaining dough into 2 8-inch circles; place on top of cheese filling.
21

Press the handle of a spoon into dough around edges to seal.
22

Sprinkle half the crumb topping over each.
23

Let rise in a warm place until dough reaches the top of the pans, about 1 hour.
24

Bake in a preheated 350F (180C) degree oven for 40 minutes; or until the cakes sound hollow when tapped.
25

Cool on a wire rack.
26

(Place foil loosely over the crumb topping; invert onto rack, then turn right side up.)
27

Let cool at least 30 minutes before serving.
28

Sprinkle with powdered sugar.