Homemade Traditional Cheese Babka with Crumb Topping: A Delicious Easter Recipe
Many cherished family traditions revolve around food, and for my now-grown children, one of the most beloved memories involved their Polish grandmother bringing a freshly baked cheese babka for their annual Easter celebration. This homemade delight was always a highlight, a perfectly sweet and tender bread that marked the arrival of spring and family togetherness. With this recipe for Traditional Cheese Babka with Crumb Topping, I aim to revive that heartwarming tradition, bringing the same delicious flavors and cozy feelings to your home.
What is Babka? Exploring its Rich History and Meaning
Babka is a fascinating pastry with a rich history, believed to have originated in the Jewish communities of Eastern Europe during the early 19th century. More than just a cake, it’s technically a type of bread, made from an enriched dough that results in a wonderfully soft, moist, and cake-like texture. The name itself, “babka,” is thought to be derived from a popular Polish Easter cake called “baba,” which translates loosely to “grandmother” in Polish. While the formal term for grandmother is “babcia,” my children affectionately referred to their Polish grandmother as “Bobbi,” making the connection to this “grandmother’s cake” even more special.
This sweet bread is a staple in many Eastern European cultures, especially during holidays like Easter and Passover. Its unique texture and versatility in fillings have made it a favorite across generations. The process of making babka, though requiring patience, is deeply rewarding, transforming simple ingredients into a masterpiece of flavor and comfort.
The Heart of Babka: Exploring Classic Fillings
At its core, babka is prepared with a yeast-leavened dough that is rolled out and generously spread with a flavorful filling. The filled dough is then carefully rolled into a tight log, which can be coiled or braided before baking. This technique creates the signature swirls of filling visible when the babka is sliced, adding to its visual appeal as much as its taste.
The most popular choices for babka fillings are diverse and delightful. They often include sweetened cheese, rum-soaked raisins for a touch of boozy sweetness, sugary cinnamon for a classic spice bread feel, rich chocolate, or various fruit preserves. In many traditional Polish communities, an authentic babka filling would combine rum-soaked raisins with a sweetened cheese. However, my family, like many others, developed a particular fondness for babka simply with a creamy, sweetened cheese filling, which this recipe perfectly captures.
The choice of filling is what truly defines a babka, transforming the rich dough into an array of sweet experiences. Whether you prefer the tangy sweetness of cheese, the warmth of cinnamon, or the decadence of chocolate, babka offers a canvas for culinary creativity.
The dough for this babka requires a significant amount of rising time, approximately two hours for the first of two rises. This patient process is crucial for developing the babka’s characteristic light and airy texture. So, let’s gather our ingredients and get started on this delicious journey!
Essential Ingredients for Your Babka Dough:
- Warm water: Precision is key here. Aim for a temperature around 100°F (38°C). This is the sweet spot for activating dry active yeast. Water that’s too hot (above 130°F / 54°C) will kill the yeast, while water that’s too cold won’t activate it effectively. I often use an electric tea kettle to heat my filtered water, allowing me to carefully monitor and maintain the ideal temperature.
- Dry active yeast: Always double-check the expiration date of your yeast. Fresh, active yeast is paramount for a successful rise and a tender babka. Old yeast can lead to dense, heavy bread.
- Milk: Whole milk is highly recommended for its fat content, which significantly contributes to the babka’s rich flavor, moist texture, and robust structure. The fat enriches the dough, making it more tender and less prone to drying out.
- Unsalted butter: Ensure your butter is at room temperature for easy incorporation into the dough. Using unsalted butter allows you to control the overall salt content of the recipe, ensuring the natural, creamy flavor of the butter shines through without being overshadowed by added salt.
- Granulated sugar: Adds the perfect touch of sweetness to the dough, balancing the richness of the butter and milk. It also feeds the yeast, aiding in the rising process.
- Salt: Finely ground table salt is perfectly suitable. Salt is essential for enhancing flavor and regulating yeast activity, preventing the dough from rising too quickly.
- Eggs: This recipe calls for large eggs, which can be chilled or at room temperature. Eggs contribute to the dough’s richness, color, and structure, making the babka exceptionally tender.
- Flour: Unbleached all-purpose flour is ideal for this recipe. For those who prioritize quality, I personally opt for organic, non-GMO, and glyphosate-free flour. My go-to is from Sunrise Flour Mill, a domestic company located in Minnesota, known for its superior products.
Before We Begin: Acknowledging Inspiration and Smart Tips
Full credit for the foundation of this awesome recipe goes to the talented three sisters behind the website, Beneath the Crust. Their dedication to delicious baking is evident in every bite of this babka.
A quick note on ingredients: this recipe uses a total of five eggs, with four of those being just the yolks. You might find yourself with leftover egg whites and wonder what to do with them. If egg white omelets aren’t your preference, the creative minds at Beneath the Crust have compiled an incredibly useful list: Using Leftover Egg Whites, complete with links to a variety of recipes. It’s a genius idea that ensures no part of your ingredients goes to waste – a tip I truly wish I had thought of myself!
- In a small bowl, add the yeast to the warm water. Make sure the water isn’t too hot or cold to ensure proper activation.
- Allow it to sit undisturbed until it begins to froth, about 5 minutes. This frothing indicates that your yeast is active and ready to work its magic. If it doesn’t froth, your yeast may be old or the water temperature was incorrect.
- Meanwhile, grease two 8-inch round cake pans or springform pans. Greasing ensures your babka doesn’t stick.
- Line the bottom of each pan with parchment paper. This extra step makes removing the baked babka incredibly easy, preventing any tearing or sticking.
- Set them aside until needed. Having your pans ready saves time later in the process.
- Heat the milk until quite warm to the touch. This helps melt the butter and gently warm the other ingredients.
- Pour the warm milk into a large mixing bowl or the bowl of your stand mixer.
- Cut the butter into smaller pieces and add to the warm milk, stirring until melted. The warmth of the milk will help the butter incorporate smoothly into the dough mixture.
- Stir in the sugar, salt, egg yolks, and the activated yeast mixture. Combine these wet ingredients thoroughly before adding the flour.
- Add the flour and stir until well combined. At this stage, the mixture will be shaggy but should come together.
- Knead the dough until smooth and elastic, for about 5 minutes. This process develops the gluten, giving the babka its structure. This can be done by hand on a lightly floured surface, or more easily with a stand mixer fitted with a dough hook. Continue kneading until the dough springs back when gently poked.
- Grease a large bowl, add the dough, and turn once to coat. This prevents the dough from sticking to the bowl as it rises.
- Cover with a clean kitchen towel or plastic wrap. A snug cover keeps moisture in and prevents a dry “skin” from forming on the dough.
- Set aside in a warm place away from drafts to rise until doubled, for about two hours. Enriched doughs, like this babka dough, contain a higher percentage of fat and sugar, which can slow down yeast activity, so they typically require a longer rise time. Patience is a virtue in babka making!
Troubleshooting Tips for Enriched Doughs and the Perfect Rise:
If you’re having trouble getting your dough to rise, the culprit is often a kitchen that isn’t warm enough or is prone to drafts. Don’t worry, I have a no-fail solution for you:
Utilize your cold, turned-off oven as a makeshift proofing box. Place your covered bowl of dough in the middle of your oven, ensuring the second oven rack is at the very bottom. Next, fill a heatproof bowl with boiling water and carefully place it on the bottom rack. Immediately close the oven door and leave the dough to rise.
The steam from the hot water will create a wonderfully warm, moist, and consistent environment – exactly what enriched dough needs to thrive. The closed oven door will seal off the entire area, keeping it completely free of any drafts that could hinder the rise. Avoid opening the oven door early in the process to trap as much warm steam as possible. This method ensures your babka dough achieves a beautiful, airy rise every time.
While the Dough Rises: Preparing the Sweet Cheese Filling
- Cream cheese: Ensure it’s at room temperature for a smooth, lump-free filling. Many traditional babka recipes call for farmer’s cheese, which can be hard to find consistently outside of specific seasons. Using cream cheese provides a deliciously rich, tangy, and readily available alternative, allowing you to enjoy this treat year-round.
- Granulated sugar: Adds the ideal sweetness to the creamy cheese, balancing its slight tang.
- Salt: A small pinch of salt enhances the overall flavor of the filling, much like it does in the dough.
- Unbleached all-purpose flour: A small amount is used here to slightly thicken the filling, preventing it from becoming too runny during baking.
- Egg yolk: From a large egg, it adds richness and helps bind the filling ingredients together.
A Note on the Cheese Filling: Cream Cheese for Year-Round Enjoyment
Making this delicious sweetened cheese filling with readily available cream cheese is a game-changer for me, and I believe it will be for you too. Traditionally, you might encounter recipes that instruct you to use farmer’s cheese – a somewhat tart, drained cottage cheese that can be surprisingly difficult to source consistently. Some grocery stores might stock it around Easter, given its popularity in various holiday treats, but it’s not a year-round staple for everyone.
Using cream cheese simplifies the process without sacrificing flavor or authenticity. It provides a creamy, rich texture and a beautifully balanced tangy-sweet profile that perfectly complements the soft babka dough. This choice means you can enjoy this delightful Traditional Cheese Babka with Crumb Topping any time the craving strikes, without the hassle of hunting for a seasonal ingredient. It truly makes the recipe more accessible and enjoyable for everyday bakers.
- Beat the softened cream cheese until light and fluffy. This step is crucial for a smooth, creamy filling that spreads easily. Use an electric mixer for best results.
- With the mixer running, pour in the sugar and salt, then add the egg yolk and flour. Add these ingredients gradually to ensure they are fully incorporated.
- Mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Set aside until needed. This allows the flavors to meld slightly.
Next, We’ll Prepare the Crumb Topping: The Perfect Finish
- Flour: Again, unbleached all-purpose flour is used here. I continue to recommend organic, non-GMO, and glyphosate-free flour, with my personal favorite being from Sunrise Flour Mill in Minnesota.
- Granulated sugar: This adds a delightful sweetness to the topping, creating a lovely contrast with the tender bread and creamy filling.
- Salted butter: Crucially, use very cold, cubed salted butter. The cold butter helps create distinct crumbs that stay separate and crisp up beautifully during baking. The salt here also enhances the overall flavor of the topping.
- In a small mixing bowl, whisk together the flour and sugar. This ensures an even distribution of sweetness throughout the crumb.
- Cut in the cold, cubed butter until it is in pea-sized pieces. The key to a good crumb topping is using cold butter, which prevents it from melting too quickly and allows it to form distinct, buttery crumbles. A pastry blender is an excellent tool for this, or you can use your fingertips to rub the butter into the flour mixture, working quickly to keep the butter cold.
- Set aside until needed. This topping will go on just before the final rise and baking.
Assembling Your Traditional Cheese Babka with Crumb Topping
Once your dough has beautifully doubled in size, it’s time for the most exciting part: assembling your babkas! This is where the magic truly comes together, layering the tender dough with the sweet cheese filling and that irresistible crumb topping.
- Gently deflate the risen dough and do your best to divide it into two equal parts. A digital food scale can be incredibly helpful here to ensure perfect division, leading to two evenly sized babkas.
- On a lightly floured surface, place one part of the dough and roll it into a 13-inch by 18-inch rectangle, roughly the size of a half sheet pan. Aim for an even thickness to ensure uniform baking.
- Spread half of the cheese filling mixture evenly on top of the rolled dough. Be sure to leave a one-inch border all around the edges. This border will help prevent the filling from oozing out during rolling and baking.
- Fold the edges of the dough over on all sides to help keep the filling securely inside. This creates a neat package before you begin rolling.
- Then, begin to roll the dough tightly, starting from the long edge furthest from you and moving towards you. A tight roll is key to creating those beautiful swirls of filling in the finished babka.
- If the dough isn’t rolling freely or starts to stick, give it a gentle nudge by guiding it underneath with a bench scraper or flat metal spatula. This helps maintain a tight, even roll.
- Pinch the final seam of the rolled dough to keep it securely together. This prevents the babka from unraveling during its second rise and baking.
- Then, gently twist the dough into a spiral. This creates the beautiful round shape typical of a babka.
- Tuck the tail underneath the spiral and carefully place it into one of the prepared round pans.
- Repeat this process with the remaining dough and filling to create your second babka.
- Brush both loaves with the prepared egg wash and generously sprinkle with the crumb topping. The egg wash will give the babka a beautiful golden sheen, and help the crumb topping adhere.
- Cover the pans loosely with plastic wrap.
- Set aside in a warm place for their second rise until the dough begins to rise above the rim of the pan, which typically takes up to another hour. This second rise builds even more airiness and tenderness into the final product.
- Midway through the second rise, preheat your oven to 350℉ (175°C).
Important Note for Oven Proofing:
If you used your oven for the first rise, as suggested in our troubleshooting tips, remember to remove your babka loaves from the oven before preheating! Forgetting this step could result in an unintended par-bake or even over-baking of your delicate dough.
Finally! It’s Time to Bake Your Traditional Cheese Babka with Crumb Topping
- Bake the loaves for 45 minutes or until they register 190℉ (88°C) in the center. Using a digital thermometer is the most accurate way to check for doneness, ensuring your babka is perfectly cooked through without being dry.
- Alternatively, you can test for doneness by inserting a toothpick near the center. When done, the toothpick should come out clean, indicating no wet dough remains.
- If the top of your babka is browning too much before the internal temperature is reached, loosely cover it with a tent of aluminum foil. This will prevent over-browning while allowing the inside to finish baking.
- Allow the babka to cool for 5 minutes in the pan. This brief cooling period helps the structure set.
- Then, run a knife gently around the edges to loosen them from the pan. This prevents any sticking and makes for a clean release.
- Continue to let it cool completely on a wire rack before removing it from the pan. Cooling completely is essential for the babka to fully set and maintain its shape and texture. Enjoy your beautiful, homemade babka!
What is the authentic shape of traditional babka?
The “authentic” shape of traditional babka is quite flexible and often depends on regional variations and family traditions. Many times, it is shaped into a classic loaf, much like a traditional bread. However, babka can also be formed into smaller, individual portions, or baked in a ring shape using a Bundt pan. Another popular method is to braid the dough and bake it freeform on a baking sheet, creating a rustic and beautiful presentation.
My family always enjoyed their babka when it arrived as a fairly large round loaf, a shape that felt celebratory and substantial. Therefore, I’ve chosen to stick with this comforting round version for this recipe. However, don’t feel limited! If you prefer, you can easily use this recipe to make three smaller round babkas using 6-inch cake pans or springform pans. Alternatively, you can create three rectangular loaves using standard loaf pans. If opting for loaves, roll the dough starting from a short end instead of a long one, as this will make it easier to place into your prepared loaf pan. Keep in mind that making smaller babkas or loaves will naturally result in a slightly shorter total baking time, so adjust accordingly and keep an eye on them!
Traditional Cheese Babka with Crumb Topping
Rich & moist cheese babka, with swirls of sweetened cheese filling throughout. Topped off with a delicate buttery crumble.
Ingredients
For the Dough
-
1/4
cup
warm water
(no more than 100°F) -
4 1/2
teaspoons
dry active yeast
(15 grams) -
1
cup
milk -
8
tablespoons
unsalted butter, at room temperature
(4 ounces / 112 grams) -
1/2
cup
granulated sugar
(125 grams) -
1
teaspoon
salt
(6 grams) -
3
egg yolks -
5
cups
unbleached all-purpose flour
(625 grams) -
1 egg beaten with 1 tablespoon water
(for the egg wash)
For the Cheese Filling
-
16
ounces
cream cheese, at room temperature -
1
cup
plus 2 tablespoons granulated sugar
(280 grams) -
1/4
teaspoon
salt -
2
tablespoons
unbleached all-purpose flour
(16 grams) -
1
egg yolk
For the Crumb Topping
-
6
tablespoons
unbleached all-purpose flour
(48 grams) -
1/2
cup
granulated sugar
(125 grams) -
4
tablespoons
salted butter, cold & cubed
(2 ounces / 56 grams)
Instructions
Prepare the Dough
-
In a small bowl, add the yeast to the warm water. Allow it to sit undisturbed until it begins to froth, about 5 minutes. This step confirms your yeast is active.
Meanwhile, grease two 8-inch round cake pans or springform pans. Line the bottom of each pan with parchment paper to prevent sticking. Set them aside until needed.
-
Heat the milk until it is quite warm to the touch (but not boiling). Pour the warm milk into a large mixing bowl or the bowl of your stand mixer. Cut the unsalted butter into smaller pieces and add to the warm milk, stirring until completely melted. Stir in the granulated sugar, salt, egg yolks, and the activated yeast mixture. Add the unbleached all-purpose flour and stir until all ingredients are well combined and a shaggy dough forms.
Knead the dough until it is smooth and elastic, for about 5 minutes. This can be done by hand on a lightly floured surface or with your stand mixer fitted with the dough hook attachment. The dough should be soft and pliable.
-
Grease a large, clean bowl. Place the kneaded dough into the bowl and turn it once to ensure it’s coated with a thin layer of grease, preventing it from sticking. Cover the bowl loosely with a clean kitchen towel or plastic wrap.
First Rise
-
Set the covered bowl aside in a warm place, away from any drafts, to rise until the dough has visibly doubled in size. This first rise will typically take approximately two hours. Remember that enriched doughs, with their higher fat and sugar content, often take longer to rise than leaner bread doughs, so patience is key.
Prepare the Filling
-
While the dough is undergoing its first rise, prepare the cheese filling. In a medium-sized mixing bowl, beat the softened cream cheese until it is light, fluffy, and completely smooth. With the mixer running on low speed, gradually pour in the granulated sugar and salt. Once combined, add the egg yolk and the unbleached all-purpose flour. Continue to mix until all ingredients are well combined and the filling is uniform in consistency. Scrape down the sides of the bowl as needed. Set this delicious filling aside until your dough is ready.
Prepare the Crumb Topping
-
In a small mixing bowl, whisk together the unbleached all-purpose flour and granulated sugar until well combined. Add the very cold, cubed salted butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. It’s important to work quickly to keep the butter cold. Set the crumb topping aside for later use.
Assemble the Babka
-
Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured surface and do your best to divide it into two equal parts (using a digital food scale can ensure precision). Take one part of the dough and roll it out into a large rectangle, approximately 13 inches by 18 inches, aiming for an even thickness.
Evenly spread half of the prepared cheese filling over the rolled dough, ensuring you leave a one-inch border around all the edges. Carefully fold the edges of the dough over the filling on all four sides. This helps to contain the filling during rolling and baking.
Starting from the long edge furthest from you, begin to tightly roll the dough towards yourself, forming a log. If the dough seems resistant or isn’t rolling smoothly, gently guide it underneath with a bench scraper or a flat metal spatula to keep the roll tight and even.
Once rolled, pinch the final seam firmly to seal the log. Then, gently twist the dough log into a spiral shape, reminiscent of a snail shell. Tuck the “tail” end of the spiral neatly underneath the loaf. Carefully transfer the shaped babka into one of your prepared 8-inch round pans. Repeat the entire process with the remaining dough and filling for the second babka.
In a small bowl, whisk together 1 egg with 1 tablespoon of water to create an egg wash. Lightly brush the tops of both babka loaves with this egg wash. Immediately sprinkle the prepared crumb topping generously over each babka, ensuring a good, even layer.
Second Rise
-
Loosely cover both pans with plastic wrap. Place them in a warm, draft-free area for their second rise. Allow the babkas to rise until the dough visibly starts to expand above the rim of the pan, which typically takes up to another hour. During the last 30 minutes of this second rise, preheat your oven to 350℉ (175°C). Remember to remove your babka from the oven if you used it for proofing before preheating!
Bake the Babka
-
Carefully transfer the babka pans to the preheated oven. Bake the loaves for approximately 45 minutes. To ensure they are perfectly cooked through, the internal temperature should register 190℉ (88°C) in the center when tested with a digital thermometer. Alternatively, you can test for doneness by inserting a wooden skewer or toothpick near the center of the babka; it should come out clean when the babka is fully baked. If you notice the crumb topping browning too quickly before the babka is done, you can loosely tent the tops with aluminum foil to prevent over-browning.
Once baked, remove the babkas from the oven and allow them to cool in their pans for about 5 minutes. Then, run a thin knife gently around the edges of the babka to loosen them from the pan. Continue to let the babka cool completely on a wire rack before attempting to remove it from the pan. This cooling period is crucial for the babka to set properly and prevent crumbling. Once completely cool, slice, serve, and enjoy your delightful homemade Traditional Cheese Babka with Crumb Topping!
Serving and Storage Suggestions for Your Babka
This Traditional Cheese Babka with Crumb Topping is best enjoyed fresh, ideally on the day it’s baked. Its tender crumb and creamy filling are absolutely divine when slightly warm or at room temperature. Serve it for breakfast, brunch, or as a delightful dessert with coffee or tea. Leftovers, if there are any, can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. For longer storage, slices can be individually wrapped and frozen for up to 3 months. To reheat, simply warm a slice in the microwave for a few seconds or in a toaster oven until warmed through.
More Delightful Filled Bread Recipes to Explore
If you loved making this Traditional Cheese Babka, you’ll surely enjoy exploring other delicious filled bread recipes from my collection. Whether you’re in the mood for savory or sweet, these recipes are perfect for expanding your baking repertoire and delighting your family and friends.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
Homemade Traditional Cheese Babka with Crumb Topping: A Delicious Easter Recipe
Many cherished family traditions revolve around food, and for my now-grown children, one of the most beloved memories involved their Polish grandmother bringing a freshly baked cheese babka for their annual Easter celebration. This homemade delight was always a highlight, a perfectly sweet and tender bread that marked the arrival of spring and family togetherness. With this recipe for Traditional Cheese Babka with Crumb Topping, I aim to revive that heartwarming tradition, bringing the same delicious flavors and cozy feelings to your home.
What is Babka? Exploring its Rich History and Meaning
Babka is a fascinating pastry with a rich history, believed to have originated in the Jewish communities of Eastern Europe during the early 19th century. More than just a cake, it’s technically a type of bread, made from an enriched dough that results in a wonderfully soft, moist, and cake-like texture. The name itself, “babka,” is thought to be derived from a popular Polish Easter cake called “baba,” which translates loosely to “grandmother” in Polish. While the formal term for grandmother is “babcia,” my children affectionately referred to their Polish grandmother as “Bobbi,” making the connection to this “grandmother’s cake” even more special.
This sweet bread is a staple in many Eastern European cultures, especially during holidays like Easter and Passover. Its unique texture and versatility in fillings have made it a favorite across generations. The process of making babka, though requiring patience, is deeply rewarding, transforming simple ingredients into a masterpiece of flavor and comfort.
The Heart of Babka: Exploring Classic Fillings
At its core, babka is prepared with a yeast-leavened dough that is rolled out and generously spread with a flavorful filling. The filled dough is then carefully rolled into a tight log, which can be coiled or braided before baking. This technique creates the signature swirls of filling visible when the babka is sliced, adding to its visual appeal as much as its taste.
The most popular choices for babka fillings are diverse and delightful. They often include sweetened cheese, rum-soaked raisins for a touch of boozy sweetness, sugary cinnamon for a classic spice bread feel, rich chocolate, or various fruit preserves. In many traditional Polish communities, an authentic babka filling would combine rum-soaked raisins with a sweetened cheese. However, my family, like many others, developed a particular fondness for babka simply with a creamy, sweetened cheese filling, which this recipe perfectly captures.
The choice of filling is what truly defines a babka, transforming the rich dough into an array of sweet experiences. Whether you prefer the tangy sweetness of cheese, the warmth of cinnamon, or the decadence of chocolate, babka offers a canvas for culinary creativity.
The dough for this babka requires a significant amount of rising time, approximately two hours for the first of two rises. This patient process is crucial for developing the babka’s characteristic light and airy texture. So, let’s gather our ingredients and get started on this delicious journey!
Essential Ingredients for Your Babka Dough:
- Warm water: Precision is key here. Aim for a temperature around 100°F (38°C). This is the sweet spot for activating dry active yeast. Water that’s too hot (above 130°F / 54°C) will kill the yeast, while water that’s too cold won’t activate it effectively. I often use an electric tea kettle to heat my filtered water, allowing me to carefully monitor and maintain the ideal temperature.
- Dry active yeast: Always double-check the expiration date of your yeast. Fresh, active yeast is paramount for a successful rise and a tender babka. Old yeast can lead to dense, heavy bread.
- Milk: Whole milk is highly recommended for its fat content, which significantly contributes to the babka’s rich flavor, moist texture, and robust structure. The fat enriches the dough, making it more tender and less prone to drying out.
- Unsalted butter: Ensure your butter is at room temperature for easy incorporation into the dough. Using unsalted butter allows you to control the overall salt content of the recipe, ensuring the natural, creamy flavor of the butter shines through without being overshadowed by added salt.
- Granulated sugar: Adds the perfect touch of sweetness to the dough, balancing the richness of the butter and milk. It also feeds the yeast, aiding in the rising process.
- Salt: Finely ground table salt is perfectly suitable. Salt is essential for enhancing flavor and regulating yeast activity, preventing the dough from rising too quickly.
- Eggs: This recipe calls for large eggs, which can be chilled or at room temperature. Eggs contribute to the dough’s richness, color, and structure, making the babka exceptionally tender.
- Flour: Unbleached all-purpose flour is ideal for this recipe. For those who prioritize quality, I personally opt for organic, non-GMO, and glyphosate-free flour. My go-to is from Sunrise Flour Mill, a domestic company located in Minnesota, known for its superior products.
Before We Begin: Acknowledging Inspiration and Smart Tips
Full credit for the foundation of this awesome recipe goes to the talented three sisters behind the website, Beneath the Crust. Their dedication to delicious baking is evident in every bite of this babka.
A quick note on ingredients: this recipe uses a total of five eggs, with four of those being just the yolks. You might find yourself with leftover egg whites and wonder what to do with them. If egg white omelets aren’t your preference, the creative minds at Beneath the Crust have compiled an incredibly useful list: Using Leftover Egg Whites, complete with links to a variety of recipes. It’s a genius idea that ensures no part of your ingredients goes to waste – a tip I truly wish I had thought of myself!
- In a small bowl, add the yeast to the warm water. Make sure the water isn’t too hot or cold to ensure proper activation.
- Allow it to sit undisturbed until it begins to froth, about 5 minutes. This frothing indicates that your yeast is active and ready to work its magic. If it doesn’t froth, your yeast may be old or the water temperature was incorrect.
- Meanwhile, grease two 8-inch round cake pans or springform pans. Greasing ensures your babka doesn’t stick.
- Line the bottom of each pan with parchment paper. This extra step makes removing the baked babka incredibly easy, preventing any tearing or sticking.
- Set them aside until needed. Having your pans ready saves time later in the process.
- Heat the milk until quite warm to the touch. This helps melt the butter and gently warm the other ingredients.
- Pour the warm milk into a large mixing bowl or the bowl of your stand mixer.
- Cut the butter into smaller pieces and add to the warm milk, stirring until melted. The warmth of the milk will help the butter incorporate smoothly into the dough mixture.
- Stir in the sugar, salt, egg yolks, and the activated yeast mixture. Combine these wet ingredients thoroughly before adding the flour.
- Add the flour and stir until well combined. At this stage, the mixture will be shaggy but should come together.
- Knead the dough until smooth and elastic, for about 5 minutes. This process develops the gluten, giving the babka its structure. This can be done by hand on a lightly floured surface, or more easily with a stand mixer fitted with a dough hook. Continue kneading until the dough springs back when gently poked.