I first tested this recipe while we were in the midst of cleaning the dining room chairs for Pesach (yes, I scrubbed my hands before!). You can imagine what that aroma wafting through the room did to all of us. It sure was an incentive to finish quickly! Cheesecake is a serious weakness for me and my family so we were all thrilled to have this heavenly treat.,Irresistable Cheese Babka
Irresistable Cheese Babka.
I first tested this recipe while we were in the midst of cleaning the dining room chairs for Pesach (yes I scrubbed my hands before!). You can imagine what that aroma wafting through the room did to all of us. It sure was an incentive to finish quickly! Cheesecake is a serious weakness for me and my family so we were all thrilled to have this heavenly treat. Thanks Avigail G.
Mix together all ingredients until a soft dough forms. Alternately place all dry ingredients in the mixing bowl. Dissolve yeast in warm water and let bubble a little. Add it with the rest of the ingredients to the bowl. Mix as above. If dough appears dry add a bit more oil. Place in a greased bowl and let rise for one hour.
Mix all ingredients together in a bowl. Divide evenly among 4 long narrow loaf pans and freeze. This can be done the day before.
Preheat oven to 350°F (180°C).
After the dough has risen divide in 4. Roll each quarter into a large rectangle. Pop out the frozen cheese filling onto the center of the dough and fold over the sides. Carefully turn over and place seam-side down in a long narrow loaf pan easing the dough into shape.
Brush each loaf with glaze. Mix crunch ingredients together in a small bowl. Sprinkle evenly over babkas.
Bake for 40 minutes or until golden brown.
NoteJust know that freezing the cheese filling prevents it from oozing out and nobody wants the piece without it!
