Directions: |
Directions:Place yeast, sugar and 1 cup warm water into the bowl of an electric mixer. Let stand for 5 minutes. Add remaining dough ingredients, alternating wet and dry, and mix very well for at least 5 full minutes to make a soft dough. Cover and let rise for 1 hour, or until doubled.
Meanwhile, combine all ingredients for the filling in a large bowl and blend very well, using a dough hook, immersion blender or just the back of a fork (with a strong arm holding it!)
Mix ingredients for crumb topping as well, by simply crumbling butter, flour and sugar with your fingers to create a crumbly consistency. Set aside.
Preheat oven to 350° F. Once dough has risen, take challah (without a brachah) and divide the dough into 3 or 4 parts (depending on the size of your pans and how large you want your cakes to be). Roll each piece of dough out on a floured surface to about 1/4 of an inch thick, and smear with filling. Use up all the filling amongst the cakes.
Roll each piece of dough up in Jelly-roll fashion, rolling gently so as not to squeeze out all the filling. Bend it to fit into a well greased, round pan, shaping it like a spiral or knotting it.
Brush the top of each babka with beaten egg and sprinkle generously with crumb topping. Bake for 45 to 50 minutes. Cool a few minutes in the pan and remove to wire rack to cool completely. |
This recipe for CHEESE BABKA is from