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Dairy
Medium
2 Hours, 30 Minutes
Diets 
This is my mother’s tried and true babka recipe that we all adore. It’s a slice of heaven with its buttery dough and divine cheese filling.
5 cups Mishpacha Flour
1/2 cup sugar
1 tablespoon Gefen Vanilla Sugar
1/2 teaspoon salt
3/4 ounce (3 square packets) dry yeast
1/2 cup orange juice
1 egg plus 2 egg yolks
1 cup butter
1 pound whipped cream cheese
1/2 cup sugar
1 tablespoon Gefen Vanilla Sugar
2 tablespoons non-dairy whipped topping
1 and 1/2 cups Mishpacha Flour
1/2 cup sugar
1/2 cup (1 stick) butter
1 egg, beaten, for egg wash
Mix flour, sugar, vanilla sugar and salt in a large bowl. Make a well in the center and add yeast in the well. Pour 3/4 cup warm water over yeast. When yeast is dissolved, add juice, egg and yolks, and butter. Mix well and let rise for one and a half hours.
While dough is rising, prepare filling and crumbs. Mix cream cheese, sugar, vanilla sugar, and whipped topping until well combined. In a separate bowl, mix flour, sugar and butter until mixture resembles wet sand.
Preheat oven to 350 degrees Fahrenheit.
Divide dough into four equal parts. Roll dough into a rectangle and spread filling over dough. Roll and twist log into a figure eight and place into loaf pan. Egg each loaf and sprinkle with crumbs. Bake for 50 minutes.
Photography by Chay Berger
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HOW MANY BABKAS COME OUT OF IT?