Lemon Cheese Babka

This recipe makes two 8-inch cakes. I prefer dark pans for baking this cheese babka. I have included three recipes for the filling, one with cream cheese and cottage cheese and one with dry bakers cottage cheese called Western Baker's Special-4% butterfat. In the photo I used dry cottage cheese # 2 filling. This babka is not very sweet. I like to use Naturegg Omega PRO eggs because the yolks are very dark yellow and makes the pastry a deep golden colour. Choose one filling of your choice below.

1 envelope active dry yeast (1 Tablespoon) 1 teaspoon sugar 1/4 teaspoon powdered ginger (optional) 1/4 cup warm water 1/4 cup sugar 3 1/2 to 4 cups unsifted all purpose flour 3/4 teaspoon salt 2 teaspoons grated lemon rind 2 eggs (large) 2 egg yolks 1/3 cup warm milk 1 Tablespoon oil 5 Tablespoons butter, softened 1/2 cup raisins (optional) to be kneaded in after dough has risen CHEESE FILLING #1 1 (8 ounce) package cream cheese 1/2 cup cottage cheese 1 egg yolk 1/4 cup sugar 1 teaspoon grated lemon rind CHEESE FILLING #2 2 cups dry cottage cheese 4% butterfat 1 egg yolk 1/4 cup sugar plus more if you like it sweeter 4 Tablespoons whipping cream 1/2 teaspoon pure vanilla extract 1 teaspoon grated lemon rind CRUMB TOPPING: 1/3 cup chopped nuts 3 Tablespoons flour 3 Tablespoons butter, softened 3 Tablespoons sugar 1/4 teaspoon ground cinnamon Confectioners' sugar (powdered/Icing/10X)

Sprinkle yeast and 1 teaspoon of sugar and ginger if using over very warm water in a 1 cup measure. ("Very warm water" should feel comfortably warm when dropped on wrist.)  Stir to dissolve.  Let stand until bubbly, about 10 minutes.

Combine 2 cups of the flour, salt, lemon rind and 1/4 cup sugar in large bowl; make a well in middle.  Beat the eggs and egg yolks in a small bowl just to mix.  Pour eggs, yeast mixture and warm milk into well.  Stir liquids into flour until smooth. Beat well.

Beat 1 Tablespoon oil into batter and then gradually add bit by bit the softened butter, beating well.  Stir in 1 more cup of the flour.  Beat until dough leaves side of bowl.

Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding more flour as needed. Slap the dough dough down on the board for about 30 counts and knead.  In all I used 3 1/2 cups of flour. Don't make the dough too stiff.

Place dough in buttered bowl, turning to bring buttered side up; cover.  Let rise in warm, draft free place, 1 1/2 to 2 hours until double in volume. I let my dough rise 2 hours.

While dough is rising, make ONE of the Cheese Fillings.

Cheese Filling # 1. Beat cream cheese and cottage cheese in small bowl with electric mixer until smooth; beat in egg yolk and sugar.  Stir in grated lemon rind.

Cheese Filling #2. In a food processor add the cheese and the rest of the ingredients and blend until very smooth.

Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in small bowl.

Grease two (8  X 1 1/2 inch layer pans.)

When dough has doubled, punch down; knead in raisins if using; divide dough into 4 equal parts; press 2 parts into the bottoms and about 1/2 inch up the sides of EACH of the layer pans; I used the rolling pin and gently rolled out the dough. Spread 1/2 of the cheese filling in each layer pan.

Roll out remaining dough into 8 inch circles; place on top of the cheese filling.  Press wooden spoon handle into dough around edges to seal.

Sprinkle half the crumb topping over each Babka.  Let rise in warm place until dough has doubled for about 1 hour.

Preheat oven to 350º F.

Bake in a preheated moderate oven (350º F.) for 40 - 45 minutes.

Turn out onto wire rack to cool. (Place foil loosely over crumb topping; invert onto rack, then turn right side up.) I used a springform pan with removable sides so I didn't have to invert.

Let cool at least 30 minutes before serving.  Sprinkle with icing sugar. Freeze one babka for later.

Here is another filling you might like to try.  This recipe is a little more sweeter and richer.

COTTAGE CHEESE FILLING: #3

1 pound dry cottage cheese
2 egg yolks or 1 egg
1/2 cup sugar
2 tablespoons soft butter
1 1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon vanilla
2 Tablespoons corn starch or 2 Tablespoons Bird's Custard Powder or 1 package of Oetker vanilla pudding
1/2 cup raisins, if desired

Press the cottage cheese through a sieve. Beat the eggs until light, add the sugar gradually, and continue beating. Beat in the butter, flavorings, and salt and corn starch. Combine with the cheese. Stir in the raisins, if used.