Polish cheese babka is a rich, pillowy bread with deep Eastern European roots, a testament to old-world baking traditions. Imagine a cross between a brioche and a cheesecake—light, airy dough swirled with sweet, creamy farmer’s cheese, creating an irresistible balance of tang and indulgence.
The technique is a lesson in patience and precision, from the enriched dough’s slow rise to the delicate folding of the filling. This method echoes the careful lamination of French viennoiseries, yet it carries the homey comfort of a Southern pound cake—rustic, satisfying, and utterly nostalgic.
Whether served warm with Whipped Coffee or transformed into French toast the next morning, this babka proves its versatility. A staple of Polish bakeries and holiday tables alike, it’s an invitation to explore a time-honored craft—one that rewards both technique and a love of global baking traditions.
Flavor Bomb Alert!
- “This dough is a dream!” Soft, buttery, and easy to work with, it reminded me of shaping classic brioche—without the stress of overhandling.
- “That filling is next-level creamy.” The farmer’s cheese bakes into a rich, custard-like layer, like a cross between cheesecake and pastry cream.
- “Best leftover breakfast ever!” A quick pan-sear in butter turns day-old babka into a golden, caramelized delight—think Polish-inspired French toast.
- “It’s surprisingly forgiving.” Even if the swirls aren’t perfect, the flavor always shines—ideal for beginners and seasoned bakers alike.
- “Pairs beautifully with citrus.” A little orange zest in the dough or filling adds brightness, cutting through the richness in the best way.
Polish Cheese Babka Recipe
This Polish Cheese Babka is a rich, sweet bread filled with a creamy farmer’s cheese mixture, delicately flavored with vanilla and lemon. The dough is soft, buttery, and lightly sweet, while the filling adds a smooth, slightly tangy contrast. Perfect for holidays or special occasions.
Equipment
- Large mixing bowls
- Stand mixer or hand mixer
- Fluted tube pan (Bundt® pan)
- Rolling pin
- Wire rack
- Pastry brush
Ingredients
Dough
- ¾ cup lukewarm milk
- 1 package active dry yeast
- 4 cups all-purpose flour, divided
- 2 tsp vanilla extract
- 3 large eggs
- ¼ cup warm water
- 1 pinch white sugar
- ¼ cup white sugar
- 1½ tsp salt
- ½ cup butter melted
Filling
- ½ tsp dried lemon peel
- 1½ tbsp sour cream
- 2 tbsp butter melted
- 1 large egg
- 1½ cups farmers' cheese
- ⅓ cup white sugar
- 1 tsp vanilla extract
Instructions
- Dissolve the yeast and a pinch of sugar in warm water, stirring gently, and let it rest for about 10 minutes until foamy.
- In a separate bowl, mix butter, sugar, salt, vanilla, milk, and eggs with 1 cup of flour until well combined.
- Add the yeast mixture, beating for a minute, then gradually incorporate the remaining flour to form a soft dough.
- Transfer the dough onto a floured surface and knead until smooth and elastic, adding flour sparingly to prevent sticking.
- Shape it into a round, place it in a greased bowl, turning to coat, then cover with plastic wrap and let rise at room temperature for about 1½ hours until doubled in size.
- For the filling, beat together farmer’s cheese, sugar, sour cream, an egg, vanilla, and dried lemon peel until smooth.
- Lightly grease a 10-inch Bundt® pan.
- Roll the dough into a 10×12-inch rectangle on a floured surface, brush with melted butter, and evenly spread the cheese filling.
- Roll it up from the long end, then twist it 6 to 8 times to create a rope, pinching the seams and ends closed.
- Place the dough in the prepared pan, cover loosely, and let it rise for an hour.
- Preheat the oven to 350°F (175°C) and bake for 40 to 45 minutes until golden brown.
- Let it rest for 5 minutes before inverting onto a wire rack.
- Allow it to cool completely for at least 2 hours before slicing.
Notes
- If the dough is too sticky while kneading, add flour a tablespoon at a time to avoid making it too dense.
- Let the babka cool fully before slicing to ensure the filling sets properly and doesn’t ooze out.
- For extra flavor, add raisins or chopped dried fruit to the cheese filling.
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 34g |
| Fibre | 1g |
| Fat | 15g |
| Protein | 18g |
| Cholesterol | 99g |
Tips To Ease Your Job!
- Use a Stand Mixer – Kneading the dough by hand can be tiring. A stand mixer with a dough hook attachment will save time and effort.
- Warm Ingredients – Ensure the milk, butter, and eggs are at room temperature to help the dough rise properly.
- Flour Your Hands – When shaping and rolling the dough, lightly flour your hands and surface to prevent sticking.
- Chill the Dough – If the dough is too soft to handle after the first rise, refrigerate it for 15-20 minutes before rolling.
- Grease the Pan Well – This prevents sticking and helps the babka release smoothly after baking.
