Ingredients
Equipment
Method
- In the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
- Add remaining sugar, softened butter, eggs, vanilla extract, and lemon zest (if using) to the yeast mixture. Stir to combine. Gradually add flour and salt. Mix with a dough hook on low speed until dough forms, then knead on medium speed for 8-10 minutes until smooth and elastic. If kneading by hand, do so on a lightly floured surface.
- Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the cream cheese filling by combining softened cream cheese, sugar, vanilla extract, and egg yolk (if using) in a bowl. Mix until smooth.
- Punch down the risen dough. Turn onto a floured surface and roll into a 12x16 inch rectangle. Spread the cream cheese filling evenly over the dough, leaving a small border.
- Starting from a long edge, roll the dough tightly into a log. Pinch edges to seal. Slice the log lengthwise down the middle. Twist the two halves around each other. Transfer the twisted dough to a greased babka or loaf pan, tucking the ends under.
- Cover the pan and let the dough rise again for 30-45 minutes, until puffed.
- Preheat oven to 350°F (175°C). Bake the babka for 35-45 minutes, until golden brown and a toothpick inserted comes out clean.
- While babka bakes, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth and pourable.
- Remove babka from oven. Let cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the warm babka.
- Allow the babka to cool completely before slicing.
Nutrition
Notes
This babka is best enjoyed fresh. Store any leftovers tightly wrapped at room temperature for up to 2 days.