cheesy_babka_1

Cheesy Babka Loaf

 I hope everyone had a wonderful Easter Holiday! I’m currently in Tucson, Az visiting family. Almost my entire Mom’s side of the family lives here or nearby, so it’s awesome getting to see so many people in one trip. My mom and I put on an egg hunt for my brother’s three little kids in the morning, spent the afternoon battling it out in a water balloon fight, indulged in a double scoop cup of some local gelato,  then cooked up some beef brisket in my mom’s new instant pot for dinner. Couldn’t think of a better way I’d like to spend my Easter Sunday!

I have another full day here in Arizona before I go back to reality! And don’t worry I will make the most of it.

On to the recipe! Do you ever get a hankering for something and you just want to make it somehow? That’s what happened with this recipe. I’ve got a great babka recipe (sweet of course), but what happens when you replace the sweet filling for a cheesy one? (I wondered) Well I tried it and came up with this fantastic babka loaf! If you’ve ever made babka before, it’s basically the same dough and technique, only  with some great melty cheeses and seasoning of choice. I used an “everyday seasoning” I got from Trader Joe’s, but feel free to use whatever you’d like. Everything but the bagel seasoning would be excellent or even just an Italian blend seasoning.  

Cheesy Babka Loaf

Yield 1 loaf

Active dry yeast 1 T

Sugar 1 T

Salt 1 ½ tsp

Milk ¼ cup (2 oz.)

Butter 8 T (4 oz.)

Flour 2 ¾ cup

Eggs 3

Filling

Melted butter 2 T

Choice of seasoning 2 T

Shredded gruyere ½ cup

Shredded swiss ½ cup

Directions:

Sprinkle yeast over luke warm milk, add a pinch of sugar, and set aside for 5 minutes, or until yeast mixture is bubbly and frothy.

In a mixing bowl fitted with a paddle attachment, add flour, remaining sugar, salt and turn on low just to mix ingredients together. Add yeast mixture and mix for 1 minute. Now switch to a dough hook.

Add eggs, then butter, and mix on low for 5-7 minutes. Dough should be in one ball going round and round the bowl before taking out.

Put the dough into a greased bowl, and cover it. Leave in a warm, non windy area of your kitchen, and let proof for 1 hour.

Turn dough out on lightly floured surface and roll with a rolling pin to make a big rectangle. About 10”x15” or so. Brush on the melted butter, then sprinkle over your favorite choice of seasoning. Sprinkle over both shredded cheeses next.

Starting at the bottom, begin to tightly roll dough until you get one big log. (see photos)

Next, cut log in half lengthwise, so the filling is exposed. Roll the two fillings on top of each other, tucking the sides underneath and place in greased loaf pan. Proof for 30 minutes.

Preheat oven to 350 degrees F (176C).

Brush any remaining butter on the top of the loaf, and bake for 35 minutes, or until nicely golden brown.

Cool, and enjoy!

Cheesy Babka Loaf

Babka loaf swirled with cheese
Servings: 10
Author: Saura Madani

Ingredients

  • 1 Tbsp. active dry yeast
  • 1 Tbsp. sugar
  • 1 1/2 tsp salt
  • 1/4 cup milk
  • 8 Tbsp. butter
  • 2 3/4 cup flour
  • 3 eggs

Filling

  • 2 Tbsp. butter, melted
  • 2 Tbsp. italian seasoning
  • 1/2 cup shredded gruyere
  • 1/2 cup shredded swiss

Instructions

  • Sprinkle yeast over luke warm milk, add a pinch of sugar, and set aside for 5 minutes, or until yeast mixture is bubbly and frothy.
  • In a mixing bowl fitted with a paddle attachment, add flour, remaining sugar, salt and turn on low just to mix ingredients together. Add yeast mixture and mix for 1 minute. Now switch to a dough hook.
  • Add eggs, then butter, and mix on low for 5-7 minutes. Dough should be in one ball going round and round the bowl before taking out.
  • Put the dough into a greased bowl, and cover it. Leave in a warm, non windy area of your kitchen, and let proof for 1 hour.
  • Turn dough out on lightly floured surface and roll with a rolling pin to make a big rectangle. About 10”x15” or so. Brush on the melted butter, then sprinkle over your favorite choice of seasoning. Sprinkle over both shredded cheeses next.
  • Starting at the bottom, begin to tightly roll dough until you get one big log. (see photos)
  • Next, cut log in half lengthwise, so the filling is exposed. Roll the two fillings on top of each other, tucking the sides underneath and place in greased loaf pan. Proof for 30 minutes.
  • Preheat oven to 350 degrees F (176C).
  • Brush any remaining butter on the top of the loaf, and bake for 35 minutes, or until nicely golden brown.
  • Cool, and enjoy!

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