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. Freezing the cheese filling prevents it from oozing out, and nobody wants the piece without it! Thanks, Avigail G.
Directions
Prepare the Dough
1. 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 to the rest of the ingredients in 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.
Prepare the Filling
1. Mix all ingredients together in a bowl. Divide evenly among four long, narrow loaf pans and freeze. This can be done the day before.
Shape and Bake
Yields 4 babkas.
1. After the dough has risen, divide in four. Roll each quarter into a large rectangle.
2. Pop out the frozen cheese filling onto the center of the dough, and fold over the sides.
3. Carefully turn over and place seam-side down in a long, narrow loaf pan, easing the dough into shape.
4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
5. Brush each loaf with glaze.
6. Mix crunch ingredients together in a small bowl. Sprinkle evenly over babkas.
I used the loaf tins which are called English loaf and it was just the right size. It was absolutely delicious!
I have the same issue – not enough filling in the standard size loaf pan. Any advice?
do these freeze well?
They should! Wrap well.
Quark cheese Is there any cheese that can be substituted for the quark cheese?
According to Google, you should be able to use plain greek yogurt.
The filling is not enough for 4 long loaf pans, it it meant to go into the short narrow pans?
I would use standard size loaf pans.
I have the same issue – not enough filling in the standard size loaf pan. Any advice?