Cheese babka. Buttery dough. Creamy cheese filling. Sour cream and Walders vanilla glaze. Need I say more?! Just the smell of these baking…PURE HEAVEN!
Yield: 10 mini babkas
Mini Cheese Babkas
Recipe By Rochie Lemel
- Cooking and Prep: 10 h
- Serves: 10
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Contains:
Ingredients (20)
Equipment
Dough
Filling
Glaze
Egg wash
Start Cooking
Prepare the Dough
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In a small saucepan, melt butter with sour cream and sugar. Set aside to cool slightly.
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Dissolve yeast into warm milk. Let sit 15 minutes until mixture gets very frothy.
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In an electric mixer fitted with the dough hook, combine butter mixture, yeast mixture, eggs, flour, and salt. Knead together to form a soft dough (it's okay if it's a little sticky). Refrigerate eight hours.
Prepare the Filling
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Add all ingredients to a bowl and blend using an immersion blender.
Shape and Fill
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Divide dough into four parts. Roll out each part to the size of a standard cookie sheet, 13x18 inches. Cut each part into five squares measuring six inches each.
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Spread filling on each square, leaving the edges empty. Roll up, jelly-roll style. Twist two of these rolls together to form a babka and place in a greased mini loaf pan. Let rise 30 minutes.
Bake
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Preheat oven to 350 degrees Fahrenheit.
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Brush babkas with beaten egg. Bake 30 minutes or until light golden.
Prepare the Glaze
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Combine all ingredients. Brush some of the glaze on warm babkas and drizzle with remaining glaze once babkas have cooled.
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