cheese babka recipe
The Best cheese babka recipe
What I love most about this recipe is how versatile it is. You can serve it for a casual weekend breakfast, pack a slice in a lunchbox, or even bring it to a potluck and watch it disappear. Plus, it’s not just delicious—it’s got some decent nutritional perks too. The cheese adds protein and calcium, and if you use whole wheat flour or a mix, you’re getting a little extra fiber. It’s one of those rare baked goods that feels indulgent but doesn’t leave you feeling weighed down afterward. If you haven’t tried making babka before, this is the perfect one to start with. It’s foolproof, crowd-pleasing, and always hits the spot.
Cheese Babka with Swirled Filling
A rich, buttery Eastern European bread twisted with a savory cheese filling. This cheesy babka is perfect for breakfast, brunch, or as a snack with tea or coffee.
🥘Ingredients
- 3 1/2 cups (440g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120ml) warm whole milk (110°F)
- 2 large eggs, room temperature
- 1/2 cup (115g) unsalted butter, softened and cubed
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120g) cream cheese, softened
- 1 large egg yolk
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 large egg
- 1 tbsp water
- 1 tbsp sesame seeds or poppy seeds (optional)
👨🍳Directions
-
1
Activate the yeast: In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. -
2
Make the dough: Add flour, salt, eggs, and softened butter to the yeast mixture. Using the dough hook attachment, mix on low speed until combined, then increase to medium and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but pull away from the bowl. -
3
First rise: Shape the dough into a ball, place in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours or until doubled in size. -
4
Prepare the filling: In a medium bowl, mix shredded cheddar, Parmesan, cream cheese, egg yolk, parsley, garlic powder, onion powder, and black pepper until well combined. -
5
Shape the babka: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12×16-inch rectangle. Spread the cheese filling evenly over the dough, leaving a 1/2-inch border along the edges. -
6
Roll and twist: Starting from the long side, tightly roll the dough into a log. Using a sharp knife, cut the log lengthwise down the center, leaving the top 1 inch intact. Twist the two halves together, keeping the cut sides facing up. Transfer the twisted loaf to a parchment-lined 9×5-inch loaf pan. -
7
Second rise: Cover the loaf with a kitchen towel and let rise for 30-45 minutes until puffy. -
8
Preheat the oven to 350°F (175°C). -
9
Prepare the egg wash: Whisk together the egg and water. Brush the top of the babka generously with the egg wash and sprinkle with sesame or poppy seeds (if using). -
10
Bake for 30-35 minutes, or until the babka is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with aluminum foil. -
11
Cool the babka in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🔧Equipment
- Stand mixer with dough hook attachment
- Rolling pin
- 9×5-inch loaf pan
- Parchment paper
- Pastry brush
- Mixing bowls
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheese Babka with Swirled Filling Works
❓ Frequently Asked Questions About Cheese Babka with Swirled Filling
1. What type of cheese works best for cheese babka?
The best cheeses for cheese babka are those that melt well and have a mild, creamy flavor. Popular choices include cream cheese, farmer’s cheese, ricotta, or a mix of mozzarella and cheddar for a stretchier texture. Avoid overly strong or crumbly cheeses, as they may not blend smoothly into the dough.
2. Can I make cheese babka ahead of time?
Yes! You can prepare the dough and filling ahead of time. After shaping, refrigerate the babka overnight (covered) and let it rise at room temperature before baking. Alternatively, bake it fully, cool it, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
3. Why did my cheese babka turn out dense instead of fluffy?
A dense babka can result from over-kneading the dough, not letting it rise enough, or using too much filling, which weighs it down. Ensure the dough is soft and elastic, let it rise until doubled, and avoid overfilling. Also, check that your yeast is fresh and active.
4. Can I use store-bought dough for cheese babka?
Yes, you can use store-bought puff pastry or brioche dough for a quicker version. Roll it out, spread the cheese filling, twist, and bake as directed. However, homemade dough will give the best texture and flavor.
5. How do I prevent the cheese from leaking out while baking?
To minimize cheese leakage, don’t overfill the babka, and ensure the edges are sealed tightly when twisting. Chilling the shaped babka for 20–30 minutes before baking helps the filling set. You can also place a baking sheet on the rack below to catch any drips.
