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A beautifully baked Polish cheese babka with a golden-brown spiral form, lightly dusted with powdered sugar for a sweet and elegant finish.

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.
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Prep Time 1 hour
Cook Time 40 minutes
Additional Time 5 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine european
Servings 12 people
Calories 513 kcal

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.
    This image shows yeast being dissolved in warm milk with a touch of sugar, activating the yeast for a fluffy and well-risen Polish cheese babka.
  • In a separate bowl, mix butter, sugar, salt, vanilla, milk, and eggs with 1 cup of flour until well combined.
    This image shows the activated yeast mixture being poured into the bowl of wet ingredients, beginning the process of making the dough for Polish cheese babka.
  • Add the yeast mixture, beating for a minute, then gradually incorporate the remaining flour to form a soft dough.
    This image shows a bowl of eggs, sugar, and melted butter being whisked together to form the rich and tender dough base for Polish cheese babka.
  • Transfer the dough onto a floured surface and knead until smooth and elastic, adding flour sparingly to prevent sticking.
    This image shows hands kneading the babka dough on a floured surface, developing the gluten for a light and airy texture.
  • 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.
    This image shows a bowl of babka dough covered with a cloth, allowing it to rise until doubled in size for a fluffy and soft texture.
  • For the filling, beat together farmer’s cheese, sugar, sour cream, an egg, vanilla, and dried lemon peel until smooth.
    This image shows a creamy filling being made with cream cheese, sugar, and vanilla, adding a rich and slightly tangy sweetness to the Polish cheese babka.
  • Lightly grease a 10-inch Bundt® pan.
  • Roll the dough into a 10x12-inch rectangle on a floured surface, brush with melted butter, and evenly spread the cheese filling.
    This image shows the babka dough being rolled out into a thin rectangle, preparing it for the sweet 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.
    This image shows a creamy cheese filling being evenly spread over the babka dough, ensuring a flavorful and rich filling in every bite.
  • Place the dough in the prepared pan, cover loosely, and let it rise for an hour.
    This image shows the filled babka dough being rolled, twisted, and shaped into a beautiful spiral pattern for a visually stunning final result.
  • 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.
    This image shows a babka in the oven, rising and turning golden brown, filling the kitchen with a warm and sweet aroma.
  • Allow it to cool completely for at least 2 hours before slicing.
    This image shows a freshly baked Polish cheese babka resting on a cooling rack, ready to be sliced and served.

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.