Cheese-Filled Babka

Submitted by Judy Wilson of Sun City West
The Arizona Republic

1/2 cup soft butter or margarine
1/2 cup granulated sugar
1 teaspoon salt
4 eggs
1 package dry yeast
1/4 cup very warm water
1 tablespoon lemon rind
1 teaspoon cinnamon
4 cups sifted all-purpose flour
1 cup scalded milk, cooled to lukewarm
Fine dried bread crumbs

Filling:
12 ounces farmer's cheese
4 egg yolks
6 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

In large bowl, cream butter with sugar until light and fluffy. In second
bowl with mixer at medium speed, beat salt with eggs until they are very
thick and pale. Stir in the butter and sugar mixture. Sprinkle yeast in
very warm water, 110 degrees, stir until dissolved. With a spoon, beat
into sugar mixture along with lemon rind and cinnamon. Add flour
alternately with milk, beating with spoon after each addition until
smooth. Cover and let rise in warm place (85 degrees) until double,
about 11/2 hours. Stir down and let rise again until double, about 45
minutes. Butter thoroughly a 3-quart fluted ring mold or Bundt pan, dust
with bread crumbs and set aside. To make the filling: With mixer on high
speed beat together cheese, egg yolks, sugar, salt and extracts until
light. Refrigerate.

To assemble: When dough has risen second time, stir it down. Then spoon
half of dough into prepared pan or mold. Cover with cheese filling,
pressing it down into dough. Spoon the rest of dough over the filling and
let rise in warm place until doubled, about 30 minutes. Heat oven to 350
degrees. When babka has doubled, bake for 45 to 60 minutes or until done.
Remove from oven and let stand in pan for 15 minutes. Remove to wire rack
and cool.

Makes 12-16 servings.

Approximate values per serving: 350 calories, 14 g fat, 145 mg
cholesterol, 15 g protein, 42 g carbohydrates, 0 g fiber, 341 mg sodium,
35 percent calories from fat.
Source:
<http://www.azcentral.com/home/recipes/articles/0110cornerrec210.html>



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