Description
This Easter Cream Cheese Babka is a vibrant, buttery, and soft brioche-like bread with swirls of colorful cream cheese filling. Perfect for holiday celebrations, this sweet bread is sure to impress!
Ingredients
Cream Cheese Filling:
- 12 oz cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 colors of food coloring
Babka Dough:
- 4 cups all-purpose flour
- ⅓ cup sugar + 1 teaspoon sugar (divided)
- 1 teaspoon kosher salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed (100-110°F)
- 2 eggs
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, very soft and cubed
Sugar Syrup:
- ¼ cup sugar
- ¼ cup water
Instructions
- Prepare the Cream Cheese Filling – Beat together cream cheese, sugar, vanilla, and almond extract until smooth. Divide into four bowls and tint each with a different food coloring. Chill while preparing the dough.
- Make the Babka Dough – In a bowl, whisk together flour, ⅓ cup sugar, and salt. In a stand mixer, combine warm milk and 1 teaspoon sugar, then sprinkle yeast over it. Let sit for 5 minutes until foamy.
- Mix the Dough – Add eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low until combined, then knead on medium-low for 5 minutes until smooth.
- Incorporate Butter – Gradually add softened butter, mixing for another 4 minutes. Dough will be sticky. Cover and let rise in a warm place for 1 to 1½ hours until doubled in size.
- Shape the Babka – Punch down the dough and divide it into two halves. Refrigerate for 30 minutes. Roll one half into a 12×16-inch rectangle and lightly mark four horizontal sections.
- Fill and Roll – Spread one color of cream cheese in each section. Roll tightly into a log, trim the ends, then slice it lengthwise into two strips. Twist the pieces together and place in a parchment-lined loaf pan. Repeat with the second half.
- Second Rise – Cover and let rise in a warm place for 1 hour.
- Bake – Preheat oven to 350°F (175°C). Bake for 30-40 minutes until golden brown and an internal temperature of 185-190°F is reached. Cover with foil if browning too quickly.
- Make the Sugar Syrup – Heat sugar and water in a saucepan until dissolved. Brush the syrup over the hot babka for a glossy finish.
- Serve & Store – Let cool before slicing. Store refrigerated for up to 5 days or freeze for up to 2 months.
Notes
- Use gel food coloring for vibrant colors.
- If using instant yeast, no need to proof in warm milk—just mix directly with dry ingredients.
- Serve slightly warm for the best texture and flavor.
- Prep Time: 2 hours (including rising time)
- Cook Time: 40 minutes
- Category: Dessert/Bread
- Method: Baked
- Cuisine: Eastern European/Traditional Holiday