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Cheese Babka Made Easy in the Bread Machine

My grandmother, Bubbe Rose, always had a babka on the table for holidays. I remember being mesmerized by the swirling layers of dough and the sweet, yeasty aroma that filled her tiny Brooklyn apartment. She’d spend hours meticulously braiding the dough, a task I always admired but never attempted – until now! This cheese babka recipe, simplified with the help of a bread machine, brings back those cherished memories and makes it easy to recreate Bubbe Rose’s magic in your own kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45-60 minutes
Total Time: 2 hours 15 minutes (including rising time)
Servings: 10
Yield: 1 babka
Dietary Type: Not specified (contains dairy and gluten)

Ingredients

For the Dough:

1 1⁄4 cups milk, scalded and cooled to lukewarm
1⁄2 teaspoon saffron (optional)
10 tablespoons butter, room temperature
4 egg yolks, room temperature
5 cups flour, sifted
1⁄2 cup sugar
1 teaspoon salt
2 teaspoons bread machine yeast

Additions (to be added at beep of cycle):

1 lemon, zest of
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cardamom
1 cup dried cherries (soaked in hot apple juice, rum or vodka for 15 minutes and drained) or 1 cup dried cranberries (soaked in hot apple juice, rum or vodka for 15 minutes and drained)

Coating:

1⁄3 cup almond cookie, crushed into fine crumbs

Topping:

1 egg, beaten
1⁄4 cup sliced almonds

Cheese Filling:

8 ounces cream cheese, softened
1⁄3 cup sugar
1 egg yolk
1 lemon, zest of
1 pinch saffron (optional)

Equipment Needed

Bread machine
Fluted tube pan
Mixing bowls
Measuring cups and spoons
Rolling pin
Plastic wrap

Instructions

Begin by scalding the milk in a saucepan or microwave until it just begins to simmer. Remove from heat and allow it to cool to lukewarm. This step is crucial for activating the yeast properly.
If using, steep the saffron in the lukewarm milk. The saffron will infuse the milk with a beautiful color and subtle flavor.
In the bread machine pan, add all wet ingredients: the cooled saffron-infused milk, softened butter, and egg yolks.
Top with the sifted flour. Make sure the flour is evenly distributed over the wet ingredients.
In separate corners of the bread machine pan, place the yeast, sugar, and salt. This prevents the salt from inhibiting the yeast’s activity. Alternatively, add ingredients according to your bread machine’s specific instructions.
Set the bread machine to the “dough” cycle and select a large loaf size. Press start.
Listen for the “beep” signaling the add-in stage. At this point, add the lemon zest, cinnamon, cardamom, and the soaked and drained dried cherries or cranberries.
While the bread machine is running, prepare the cheese filling. In a mixing bowl, combine the softened cream cheese, sugar, egg yolk, lemon zest, and optional pinch of saffron. Mix until smooth and creamy. Set aside.
Generously butter a fluted tube pan. This ensures that the babka will release easily after baking.
Sprinkle the buttered pan with crushed almond cookie crumbs. This creates a flavorful and slightly crunchy coating on the babka’s exterior.
Once the dough cycle is complete, remove the dough from the bread machine and place it on a lightly floured surface.
Punch down the dough to release any trapped air.
Shape and roll the dough into a log approximately 20 inches long and 10 inches wide.
Spread the cheese filling evenly down the long side of the rolled-out dough.
Bring the sides of the dough over the filling, encasing it completely.
Carefully transfer the filled dough log to the prepared fluted tube pan.
Cover the pan with plastic wrap and let the babka rise for approximately 60 minutes, or until it has risen to the top of the pan.
Preheat the oven to 350°F (175°C).
Brush the risen babka with the beaten egg wash. This will give it a beautiful golden-brown color.
Sprinkle the top with sliced almonds.
Bake for 45-60 minutes, or until the babka is golden brown and a wooden skewer inserted into the center comes out clean. Check for doneness around 45 minutes; if the top is browning too quickly, tent it loosely with foil.
Let the babka cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Expert Tips & Tricks

Scalding the milk and allowing it to cool is essential for proper yeast activation. If the milk is too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate.
Soaking the dried cherries or cranberries in hot apple juice, rum, or vodka plumps them up and adds extra flavor.
Using room temperature butter and egg yolks ensures that the dough comes together smoothly.
If you don’t have almond cookies, you can use crushed biscotti or even finely ground graham crackers for the coating.
For a richer flavor, use a combination of cream cheese and farmer’s cheese in the filling.
If the dough is too sticky to work with, add a tablespoon or two of flour at a time until it becomes manageable.
If the top of the babka is browning too quickly during baking, tent it loosely with aluminum foil.
Let the babka cool completely before slicing to prevent it from crumbling.

Serving & Storage Suggestions

Serve the cheese babka warm or at room temperature. It’s delicious on its own or with a cup of coffee or tea. Leftovers can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap the babka tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual slices for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582.5 kcal	N/A
Calories from Fat	223 g	38%
Total Fat	24.8 g	38%
Saturated Fat	13.5 g	67%
Cholesterol	161.4 mg	53%
Sodium	436.1 mg	18%
Total Carbohydrate	79.5 g	26%
Dietary Fiber	2.8 g	11%
Sugars	26.3 g	N/A
Protein	12 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Chocolate Babka: Substitute the cheese filling with a chocolate filling made from melted chocolate, cocoa powder, and sugar.
Cinnamon Babka: Omit the cheese filling and spread the dough with a mixture of butter, cinnamon, and sugar.
Savory Babka: Fill the dough with sauteed vegetables, cheese, and herbs.
Gluten-Free Babka: Use a gluten-free flour blend and follow the recipe instructions carefully. Note that the texture may be slightly different.
Dairy-Free Babka: Substitute the milk with almond milk or soy milk, and use a dairy-free cream cheese alternative.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of dried cherries?
A: Yes, you can use fresh cherries, but make sure to pit them and chop them into small pieces. You may also need to adjust the amount of liquid in the dough.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and filling.

Q: My babka is too dry. What did I do wrong?
A: Overbaking can cause the babka to be dry. Make sure to check for doneness around 45 minutes and tent it loosely with foil if the top is browning too quickly.

Q: Can I use a different type of pan?
A: While a fluted tube pan is traditional for babka, you can use other types of pans, such as a loaf pan or a round cake pan. Adjust the baking time accordingly.

Q: My yeast didn’t activate. What should I do?
A: Make sure the milk is lukewarm, not too hot or too cold. If the yeast still doesn’t activate, it may be old or expired. Try using fresh yeast.

Final Thoughts

This bread machine cheese babka is a surprisingly simple way to enjoy a truly special treat. Don’t be intimidated by the seemingly complex swirls – the bread machine does most of the work! Give this recipe a try, share it with your loved ones, and maybe even pair it with a strong cup of coffee or a sweet dessert wine. And if you have any family secrets or babka variations of your own, please share them in the comments below. Happy baking!

Cheese Babka Made Easy in the Bread Machine Recipe