Cheese-Filled Easter Polish Bread (Babka) Recipe

Dough:

1. Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl.

3. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F for about 5 minutes.

4. Mix remaining sugar, yeast mixture, egg yolks, and salt into the milk mixture. Add 3⅓ cups flour, then knead the dough until shiny and elastic.

5. Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap and let rise until doubled for 1 to 2 hours.

Filling:

1. Combine cream cheese, sugar, egg yolks, orange liqueur, orange zest, and vanilla extract in a large bowl. Beat with an electric mixer until smooth.

Crumb Topping:

1. Mix ½ cup sugar and flour together in a bowl. Cut in ¼ cup cold butter with a pastry blender or 2 knives. Stir in almonds.

To Bake:

1. Grease two 9×5-inch loaf pans and line the bottom with parchment paper.

2. Punch down dough and divide in half. Roll 1 half into a rectangle ⅛-inch thick. Keep the other half covered.

3. Spread ½ of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll.

4. Transfer to a prepared loaf pan. Repeat with the remaining dough and cream cheese mixture.

5. Brush beat egg white over the loaves, then sprinkle the almond topping evenly on top.

6. Cover loaves with greased plastic wrap and let rise for about 1 hour until dough reaches above the rim of the pans.

7. Preheat oven to 350 degrees F.

8. Bake loaves in the preheated oven for 40 to 50 minutes until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F.

9. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.