Jewish Cheese Babka Recipe
"Jewish cheese babka is made in a loaf pan instead of the fluted pan Poles use. This recipe features a sweetened cream cheese filling and crumb topping...."
INGREDIENTS
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Dough
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2 packages yeast (active dry)
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1/2 teaspoon sugar
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1/4 cup water (warmed 110 F)
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1 cup milk
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4 ounces butter (room temperature)
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1/2 cup sugar
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1 teaspoon salt
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3 large egg yolks (room-temperature, beaten)
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5 cups flour (all-purpose)
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Filling
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2 1/4 pounds/36 ounces cream cheese (room temperature)
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3 large egg yolks (room temperature)
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1 1/2 cups sugar
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Egg Wash
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1 large egg white (room temperature, beaten)
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Crumb Topping
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6 tablespoons flour (all-purpose)
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8 tablespoons sugar
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4 tablespoons butter (cold)
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