Cheesy Babka Loaf

Saura Kline

Babka loaf swirled with cheese

Servings 10

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!