Ingredients: |
Ingredients: 1 (.25 ounce) package active dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup butter, melted
1/4 cup white sugar
1 and 1/2 teaspoons salt
2 teaspoons vanilla extract
3/4 cup lukewarm milk
3 large eggs
4 cups all-purpose flour, divided
8 ounces cream cheese, at room-temperature
1 tablespoon sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons orange or citrus marmalade
2 tablespoons unsalted butter, melted
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Directions: |
Directions:1. Sprinkle the yeast and 1 teaspoon of sugar over the warm water; stir to dissolve. Let stand for 10 minutes until the mixture becomes foamy.
2. In a large bowl, whisk together butter, 1/4 cup sugar, salt, vanilla extract, milk, and eggs. Stir in 1 cup of flour.
3. Add the yeast mixture and stir for 1 minute. Gradually stir in the remaining flour to form a soft dough (the mixture will be a little sticky at this point).
4. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour to prevent sticking. Shape the dough into a round and place it in a large greased bowl, turning to coat. Cover with a dry towel and place the bowl in a warm place. Allow the dough to rise at room temperature until doubled in size, about 1 1/2 hours.
5. In a medium-sized bowl, beat together cream cheese, sour cream, and sugar with an electric mixer until smooth. Beat in egg until incorporated. Beat in vanilla extract and marmalade until smooth. Set aside.
6. Grease and flour a 10-inch bundt pan.
7. Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 10-inch by 12-inch rectangle. Using a pastry brush, brush the dough with melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end, roll the dough towards you. Pinch the ends closed. Pull the long edge of the dough up and pinch to seal. Carefully lift the rolled dough into the prepared bundt pan. Cover with a dry towel and let rise for 1 hour.
8. Preheat the oven to 350 degrees F.
9. Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 10 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing. |
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