![](https://cdn.statically.io/img/www.allrecipes.com/thmb/z0Hbbahgz6Jncl_77ACQ_Pt_1zg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3288738-a0b7e10285674dc9a4b6632b63304047.jpg)
Ingredients
Dough:
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1 (.25 ounce) package active dry yeast
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1 pinch white sugar
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¼ cup warm water (110 degrees F/45 degrees C)
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½ cup butter, melted
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¼ cup white sugar
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1 ½ teaspoons salt
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2 teaspoons vanilla extract
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¾ cup lukewarm milk
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3 large eggs
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4 cups all-purpose flour, divided
Filling:
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1 ½ cups farmers' cheese
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⅓ cup white sugar
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1 ½ tablespoons sour cream
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1 large egg
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1 teaspoon vanilla extract
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½ teaspoon dried lemon peel
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2 tablespoons butter, melted
Directions
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Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
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Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
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Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).
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Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
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Preheat an oven to 350 degrees F (175 degrees C).
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Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.
Cook’s Note
Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese.
If you have a silicone Bundt(R) pan, it will work wonderfully in this recipe.
Nutrition Facts (per serving)
513 | Calories |
28g | Fat |
44g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 513 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 19g | 95% |
Cholesterol 134mg | 45% |
Sodium 769mg | 33% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 1g | 5% |
Total Sugars 11g | |
Protein 19g | 38% |
Vitamin C 1mg | 1% |
Calcium 439mg | 34% |
Iron 2mg | 13% |
Potassium 158mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.