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Dairy
Medium
10 Hours
Diets 
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
1/2 cup (1 stick) butter
1 cup sour cream
1/2 cup sugar
4 teaspoons Gefen Dry Yeast
1/2 cup milk, lukewarm (microwave about 45 seconds)
2 eggs
4 to 5 cups flour
1 teaspoon salt
2 (8-ounce) packages brick-style cream cheese
3/4 cup sugar
1 egg
2 teaspoons Gefen Vanilla Extract
1/4 cup sour cream
1/2 teaspoon salt
2 to 2 and 1/2 cups Gefen Confectioners’ Sugar
1/4 cup sour cream
1 teaspoon Walders Vanilla Liqueur
1 teaspoon Gefen Vanilla Extract
1 egg, beaten
mini loaf pan
In a small saucepan, melt butter with sour cream and sugar. Set aside to cool slightly.
Dissolve yeast into warm milk. Let sit 15 minutes until mixture gets very frothy.
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.
Add all ingredients to a bowl and blend using an immersion blender.
Divide dough into four parts. Roll out each part to the size of a standard cookie sheet, 13×18 inches. Cut each part into five squares measuring six inches each.
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.
Preheat oven to 350 degrees Fahrenheit.
Brush babkas with beaten egg. Bake 30 minutes or until light golden.
Combine all ingredients. Brush some of the glaze on warm babkas and drizzle with remaining glaze once babkas have cooled.
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the list of ingredients isn’t clearly marked what is for dough, what is for filling etc. it’s just a long mixed list