Easter Cream Cheese Babka

Why Make This Recipe

Easter Cream Cheese Babka is a delightful twist on the traditional sweet bread that brings warmth and comfort to any gathering. This fluffy, rich brioche-style bread filled with creamy, tangy cream cheese and zesty lemon is not only perfect for celebrating special occasions but also makes an excellent treat for any day of the week. It’s perfect for breakfast, brunch, or as a sweet snack with your afternoon tea.

How to Make Easter Cream Cheese Babka

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 teaspoon salt
• 1 cup milk, warmed
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup lemon zest
• 1 egg, for egg wash

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Directions:

1. In a bowl, mix the warm milk, sugar, and yeast; let it sit for 5 minutes.
2. In a large bowl, combine the flour and salt. Add the milk mixture, melted butter, and eggs. Mix until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
5. Meanwhile, in another bowl, mix the cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
6. Once the dough has risen, roll it out into a rectangle. Spread the cream cheese mixture over the top.
7. Roll the dough tightly from one end to the other, pinching the seams to seal.
8. Cut the rolled dough in half lengthwise and twist the two halves together.
9. Place in a greased loaf pan. Let it rise for another 30 minutes.
10. Preheat the oven to 350°F (175°C). Brush the top with egg wash.
11. Bake for 30-35 minutes until golden brown.
12. Let cool before slicing.

How to Serve Easter Cream Cheese Babka

This babka is delightful sliced and served warm, perhaps with a dusting of powdered sugar on top. Pair it with your favorite coffee or tea for a blissful treat. You can also enjoy it plain or with a spread of butter for extra richness.

How to Store Easter Cream Cheese Babka

Keep your babka wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. If you want to enjoy it later, you can freeze slices in an airtight container for up to a month. Just thaw at room temperature before enjoying!

Tips to Make Easter Cream Cheese Babka

• Make sure your milk is warm but not hot, around 110°F (43°C), to activate the yeast properly.
• Don’t skip the kneading step; it’s essential for developing the bread’s texture.
• For extra flavor, consider adding a sprinkle of cinnamon to the cream cheese filling.
• If you have leftovers, toasting slices of the babka brings out the flavors beautifully!

Variation

Feel free to experiment with different fillings! Chopped nuts, chocolate chips, or dried fruit can be added to the cream cheese mixture for a unique twist on this classic.

FAQs

1. Can I use low-fat cream cheese instead of regular cream cheese?

Yes, low-fat cream cheese can be used, but the texture and flavor might be slightly different.

2. What can I replace if I don’t have lemon zest?

If you don’t have lemon zest, you can use orange zest or simply omit it for a more neutral flavor.

3. How do I know when the babka is done baking?

The babka is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a toothpick to check the center; it should come out clean.

Easter Cream Cheese Babka

A delightful twist on traditional sweet bread, this Easter Cream Cheese Babka is fluffy and rich, filled with creamy, tangy cheese and zesty lemon, perfect for any celebration or snack.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 35 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch, Snack

Cuisine: American, Baking

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 teaspoon salt
• 1 cup milk, warmed Should be around 110°F (43°C)
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 egg for egg wash

Filling Ingredients

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup lemon zest

Method

 

Preparation

1. In a bowl, mix the warm milk, sugar, and yeast; let it sit for 5 minutes.
2. In a large bowl, combine the flour and salt. Add the milk mixture, melted butter, and eggs. Mix until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Filling Preparation

1. In another bowl, mix the cream cheese, powdered sugar, vanilla, and lemon zest until smooth.

Assembly

1. Once the dough has risen, roll it out into a rectangle. Spread the cream cheese mixture over the top.
2. Roll the dough tightly from one end to the other, pinching the seams to seal.
3. Cut the rolled dough in half lengthwise and twist the two halves together.
4. Place in a greased loaf pan. Let it rise for another 30 minutes.

Baking

1. Preheat the oven to 350°F (175°C). Brush the top with egg wash.
2. Bake for 30-35 minutes until golden brown.
3. Let cool before slicing.

Notes

Serve sliced and warm, with a dusting of powdered sugar or paired with coffee or tea. For storage, wrap tightly in plastic wrap or store in an airtight container for up to three days. Freezing is also an option for up to a month.