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Name: Lemon-Cheese Babka
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Very warm water; 6 tb Butter or margarine,; 8 oz Pkg cream cheese; 3 tb Butter or margarine,; 1/2 c Cottage cheese; 3/4 ts Salt; 1 Egg yolk; 3 1/2 To 4 cups all purpose flour; 2 ts Lemon Rind grated; 1 ts Lemon Rind grated; 1/4 ts Ground cinnamon; 1 Envelope active dry yeast; 1/3 c Warm milk; Powdered sugar; 3 tb Flour; 1/3 c Pecans chopped; 1/2 c Raisins; 1/4 c Sugar; 3 tb Sugar; 1/4 c Sugar; 2 Eggs plus 2 egg yolks

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INGREDIENTS

1/4 c Very warm water
6 tb Butter or margarine,
8 oz Pkg cream cheese
3 tb Butter or margarine,
1/2 c Cottage cheese
3/4 ts Salt
1 Egg yolk
3 1/2 To 4 cups all purpose flour
2 ts Lemon Rind ; grated
1 ts Lemon Rind ; grated
CRUMB TOPPING
1/4 ts Ground cinnamon
1 Envelope active dry yeast
YIELD: 2 8 INCH CAKES
1/3 c Warm milk
Powdered sugar
3 tb Flour
1/3 c Pecans ; chopped
CHEESE FILLING
1/2 c Raisins
1/4 c Sugar
3 tb Sugar
1/4 c Sugar
2 Eggs plus 2 egg yolks

Servings

INSTRUCTIONS

1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. 2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs and egg yolks in a small bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir liquids into flour until smooth. Beat well. 3. Add softened butter gradually, beating well. Stir in 1 more cup of the flour. Beat until dough leaves the side of the bowl. 4. Knead on a lightly floured surface; until smooth and elastic, about 8 minutes. 5. Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in volume. 6. While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar. Stir in lemon rind. 7. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans. 8. When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling. 9. Shape remaining dough into 2 8-inch circles; place on top of cheese filling. Press the handle of a spoon into dough around edges to seal. 10. Sprinkle half the crumb topping over each. Let rise in a warm place until dough reaches the top of the pans, about 1 hour. 11. Bake in a preheated 350 F degree oven for 40 minutes; or until the cakes sound hollow when tapped. Cool on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes before serving. Sprinkle with powdered sugar.

NOTES

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Lemon-Cheese Babka

1/4 c Very warm water
6 tb Butter or margarine,
8 oz Pkg cream cheese
3 tb Butter or margarine,
1/2 c Cottage cheese
3/4 ts Salt
1 Egg yolk
3 1/2 To 4 cups all purpose flour
2 ts Lemon Rind grated
1 ts Lemon Rind grated
 CRUMB TOPPING
1/4 ts Ground cinnamon
1 Envelope active dry yeast
 YIELD: 2  8 INCH CAKES
1/3 c Warm milk
 Powdered sugar
3 tb Flour
1/3 c Pecans chopped
 CHEESE FILLING
1/2 c Raisins
1/4 c Sugar
3 tb Sugar
1/4 c Sugar
2 Eggs plus 2 egg yolks

1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup  measure.  Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.  2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in  a large bowl; make a well in the middle. Beat eggs and egg yolks in a small  bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir  liquids into flour until smooth. Beat well. 3. Add softened butter  gradually, beating well.  Stir in 1 more cup of the flour. Beat until dough  leaves the side of the bowl. 4. Knead on a lightly floured surface; until  smooth and elastic, about 8 minutes. 5. Press dough into a buttered large  bowl, turn to bring buttered side up; cover. Let rise in a warm place, 1  1/2 to 2 hours, or until doubled in volume. 6. While the dough is rising,  make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl  with an electric mixer until smooth; beat in egg yolk and sugar. Stir in  lemon rind. 7. Make Crumb Topping: Combine nuts, flour, butter, sugar and  cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans. 8. When dough has  doubled, punch down, knead in raisins; divide dough into four equal parts;  press two parts into the bottoms and about 1/2 inch up the sides of the  prepared pans; spread each with about 1 cup of the cheese filling. 9. Shape  remaining dough into 2 8-inch circles; place on top of cheese filling.  Press the handle of a spoon into dough around edges to seal. 10. Sprinkle  half the crumb topping over each. Let rise in a warm place until dough  reaches the top of the pans, about 1 hour. 11. Bake in a preheated 350 F  degree oven for 40 minutes; or until the cakes sound hollow when tapped.  Cool on a wire rack. (Place foil loosely over the crumb topping; invert  onto rack, then turn right side up.) Let cool at least 30 minutes before  serving. Sprinkle with powdered sugar.

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Nutrition

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Serving Size: 1 Serving (1372g)
Recipe Makes: 1 Servings

Calories: 3684
Calories from Fat: 1275 (35%)

Amt Per Serving		% DV

	Total Fat 141.6g	189 %
	Saturated Fat 73.3g	366 %
	Monounsaturated Fat 45.4g
	Polyunsanturated Fat 13g
Cholesterol 504.1mg		155 %
Sodium 1290.4mg		44 %
Potassium 2001.5mg		53 %
Total Carbohydrate 604g		178 %
	Dietary Fiber 14.6g	58 %
	Sugars, other 589.4g
Protein 37.3g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3684

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