Recipe by Sina Mizrahi

Silan Cheese Babka

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Dairy Dairy
Easy Easy
10 Servings

This is a classic cheese babka with an added sweet earthiness from the date syrup in the filling and for the glaze. Silan is the secret ingredient that gives the crust an almost candied crunch and adds the perfect depth so you’re left with a sweet slice that’s not cloyingly sugary.

Yields: 1 10-inch loaf or 2-6 inch loaf pans



  • 1/2 cup warm whole milk

  • 2 teaspoons Gefen Instant Yeast

  • 1/3 cup sugar

  • 3 cups all-purpose flour, such as Glicks

  • 1 egg plus 2 egg yolks

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon Tuscanini Sea Salt

  • 1/4 cup (1 stick) butter, softened


  • 4 ounces whipped cream cheese (1/2 container)

  • 3 tablespoons sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • silan (I like to use a squeeze bottle, so it doesn’t make a mess)

For the Syrup

  • 1/4 cup silan


Prepare the Dough


Heat your milk in a small saucepan over low heat until warm but not boiling hot, one to two minutes. Transfer to a small bowl and stir in the yeast and a pinch of sugar. Let rest two to three minutes to proof the yeast. Once it bubbles, transfer to the bowl of a stand mixer. Add the sugar, flour, eggs, vanilla, and salt. Knead for two to three minutes.


Add the butter, one tablespoon at a time, until it’s incorporated into the dough. Mix on medium speed for seven to eight minutes or until the dough is smooth, elastic, and soft.


Transfer to a bowl, lightly oil the dough, and cover. Allow to rest for one hour or overnight in the fridge.

Prepare the Filling


In a large bowl, combine the cream cheese, sugar, egg, and vanilla. Mix well until you get a smooth filling.


Preheat the oven to 375 degrees Fahrenheit. Prepare a loaf pan lined with Gefen Parchment Paper.


If the dough was refrigerated, bring it back to room temperature.


Using a rolling pin, roll the dough out into a large rectangle. Spread the filling evenly over the dough, leaving a short border. Drizzle the silan over the filling.


Start rolling the dough from the long side, making sure the pleats are tight, into a log. With a sharp knife, cut through the middle of the log. Pinch the two ends together and rope into a twist. Transfer to a loaf pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Prepare the Syrup


Bring silan to a boil. Cook for one to two minutes, remove from heat, and set aside.


Once the cake is deeply golden, remove from the oven and immediately brush the syrup over the cake. Allow to cool completely before slicing. Enjoy!


Ideally block cream cheese should be used, but this year it’s almost impossible to procure so I used whipped cream cheese. The texture isn’t ideal since it retains more moisture. If your cream cheese batter is particularly runny, mix in one teaspoon cornstarch.


Sponsored by Galilee’s Delicacy

Silan Cheese Babka

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