Golden cheese babka

1 servings

Ingredients

Quantity Ingredient
1 cup Golden Raisins
1 each Envelope active dry yeast
¼ cup Warm water
¾ teaspoon Salt
2 tablespoons Light Rum
⅓ cup Sugar
4 cups Sifted flour
2 eaches Eggs
⅓ cup Light cream or
Evaporated milk, warmed
1 tablespoon Grated lemon rind
2 eaches Egg yolks
½ cup Unsalted butter, softened

Directions

CHEESE FILLING

Beat: 1 8oz softened cream cheese ½ cup cottage cheese In small bowl with electric mixer, beat in: ¼ cup sugar 1 egg yolk Sugar Icing: Blend until smooth: 1 Cup Confectioners sugar 2 tbsp. water Combine raisins and rum in a small bowl: let stand while mixing the dough. Sprinkle yeast and ¼ tsp. sugar into very warm water in 1 cup measure. Stir to dissolve. Let stand until bubbly, about 10 min.

Combine the remaining sugar, 2 cups flour, salt and lemon rind in a large bowl: make a well in the center. Beat eggs and yolks in a small bowl just to mix. Pour eggs, yeast mix, and warmed cream into the well. Stir liquids into flour until smooth. Beat Well. Add softened butter gradually, beating well. Stir in 1-½ cups of remaining flour. Beat until dough leaves sides of bowl. Turn out onto lightly floured surface: knead until smooth and elastic, about 10 minutes, using enough of the remaining flour to keep dough from sticking.

Place in a large buttered bowl: turn to bring buttered side up. Cover with a clean towel. Let rise in a warm place away from drafts, 1-½ to 2 hours or until doubled in volume. Prepare cheese filling: When dough has doubled, punch down, knead in raisins: divide dough into 2 pieces. Roll each piece out to circle: spread cheese filling over top and roll up. sealing edges and shape into 2 oval loaves. Cover and let rise in warm place away from drafts till doubled (2 Hours) Bake moderate oven for 35 min or until loaves sound hollow. Cool on wire rack. Drizzle sugar icing over top while babka is still warm. From: Lancaster Farming Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-01-94

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