Brighten Your Easter: The Ultimate Citrus Scented Cheese Babka Recipe
As the days grow longer and a gentle warmth returns to the air, there’s an undeniable buzz of anticipation for spring. Easter is just around the corner, marking a time of renewal, celebration, and, of course, delicious homemade treats. Before we know it, we’ll be basking in the golden glow of June, dreaming of sun-kissed beaches and the quintessential freedom of flip-flops. But even as my mind wanders to summer, my heart is firmly rooted in the present, ready to embrace the festive spirit of Easter with a truly special creation: a delightful Citrus Scented Cheese Babka.
The very thought of June evokes idyllic scenes: the comfortable ease of flip-flops, the breathtaking canvas of pink sunsets, and the soothing embrace of sandy beaches. Oh, how I yearn for that flip-flop weather! While some intrepid souls wear them year-round, I confess I’m not quite that adventurous; my toes would surely stage a protest in colder climates. The transition from winter’s chill to spring’s gentle warmth is a welcome one, a time when we begin to shed layers and look forward to sunnier days.
However, before I can confidently step out in my favorite open-toed footwear, a crucial bit of self-care is in order for my feet. I’m almost ashamed to admit that they might require a bit more than just a quick scrub – perhaps a mini-makeover akin to what a power sander might achieve! I genuinely feel for the poor individual who will brave the task of tending to them. It’s been an embarrassingly long time since my last pedicure, ever since a foot injury last October. Healing that stubborn toe felt like an eternity, and since then, I’ve been quite protective, hesitant to let anyone near it. So, a proper pedicure is an absolute prerequisite before any public display of my “tootsies.” This small act of personal renewal parallels the preparation we put into our homes and kitchens for a special occasion like Easter.
This month, the #TwelveLoaves group, led by the inspiring Lora, presented an exciting challenge: to bake a traditional Easter or Passover bread. Having never ventured into making Easter bread before, I was thrilled by the prospect of a new culinary adventure. My research led me to the fascinating world of Babka. Babka, a sweet yeast cake, boasts a rich history and varies significantly depending on its origin. While many associate it with the chocolate-swirled versions popularized in North America, its roots are deeply embedded in Eastern European Jewish and Polish traditions. Legend even suggests that this delectable sweet bread was accidentally invented by an exiled Polish King, adding a touch of royal mystique to its already intriguing story. For this month’s Easter/Passover themed #TwelveLoaves challenge, I decided to create a Polish version of cheese babka, a less common but equally rewarding variation that truly shines with its creamy, flavorful filling.
The entire process of crafting this babka was an absolute joy, a truly immersive experience for the senses. From the moment I began stirring the mixture with my trusty wooden spoon, the aroma of the dough was utterly intoxicating, filling the kitchen with promises of deliciousness. As I kneaded the rich, buttery dough, wafts of sweet vanilla and delicate sugar billowed through the air, creating an almost therapeutic atmosphere. There’s something incredibly satisfying about feeling the dough transform under your hands, becoming smooth and elastic. With every fold and push, a thought kept repeating in my mind: “If the dough smells this divine, it simply *has* to taste amazing!” This tactile and olfactory journey is what makes homemade bread so much more rewarding than anything store-bought; it’s a labor of love that fills your home with warmth and unforgettable scents.
And indeed, it does. This Citrus Scented Cream Cheese Babka exceeds all expectations! Its texture is perfectly balanced—mildly sweet, slightly dense, yet wonderfully tender. But the true star is the luscious, creamy lemon-scented cheese mixture generously swirled throughout. The zest and tang of citrus cuts through the richness of the cream cheese, creating a bright, refreshing contrast that makes each bite utterly irresistible. It’s the kind of bread that calls to you from the countertop, tempting you to slice off “just one more piece.” Honestly, I could have easily devoured the entire loaf by myself in one sitting, such is its allure. It’s not just a bread; it’s an experience, a moment of pure culinary bliss that brightens any table.
My love for bread runs deep. I could genuinely subsist on it for breakfast, lunch, and dinner without a single complaint. There’s a primal satisfaction in a perfectly baked loaf, whether it’s a simple artisan boule or a decadent sweet bread like this babka. It’s comfort food at its finest, versatile enough to be a breakfast pastry with coffee, a delightful snack, or even a light dessert after a festive meal. This particular babka, with its elegant citrus notes and creamy filling, elevates the humble loaf to something truly extraordinary, making it perfect for special occasions or simply to treat yourself.
To infuse an extra touch of festive brightness, I “spiked” the cream cheese filling with a homemade citrus marmalade. This subtle addition doesn’t overpower but rather enhances the lemon notes, adding layers of sweet and tangy complexity that are ideal for Easter celebrations. The marmalade lends a beautiful golden hue to the swirl and provides a burst of fresh, zesty flavor that truly distinguishes this babka. One bite of this delightful bread, and you won’t just be hooked; you’ll be completely smitten. It’s a guaranteed crowd-pleaser and a perfect centerpiece for your Easter brunch or dessert spread, offering a sophisticated twist on traditional holiday baking.
Citrus Scented Cheese Babka
Yield: 8-10 servings
Total Time: 3 hours 45 minutes
Prep Time: 3 hours
Cook Time: 45 minutes
Ingredients:
Dough
1 (.25 ounce) package active dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup butter, melted
1/4 cup white sugar
1 and 1/2 teaspoons salt
2 teaspoons vanilla extract
3/4 cup lukewarm milk
3 large eggs
4 cups all-purpose flour, divided
Filling
8 ounces cream cheese, at room-temperature
1 tablespoon sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons orange or citrus marmalade
2 tablespoons unsalted butter, melted
Directions:
- Sprinkle the yeast and 1 teaspoon of sugar over the warm water; stir to dissolve. Let stand for 10 minutes until the mixture becomes foamy.
- In a large bowl, whisk together melted butter, 1/4 cup sugar, salt, vanilla extract, lukewarm milk, and eggs. Stir in 1 cup of all-purpose flour.
- Add the activated yeast mixture to the wet ingredients and stir for 1 minute until well combined. Gradually incorporate the remaining flour, mixing until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until it becomes smooth and elastic, adding small amounts of flour only if necessary to prevent sticking. Shape the dough into a round, place it in a large greased bowl, and turn once to coat with grease. Cover the bowl with a clean, dry towel and place it in a warm, draft-free spot. Allow the dough to rise at room temperature until it has doubled in size, which typically takes about 1 1/2 hours.
- While the dough is rising, prepare the creamy filling. In a medium-sized bowl, use an electric mixer to beat together the softened cream cheese, sour cream, and granulated sugar until the mixture is smooth and free of lumps. Beat in the large egg until fully incorporated, then add the vanilla extract and citrus marmalade, continuing to beat until the filling is perfectly smooth and well combined. Set this delicious filling aside.
- Generously grease and lightly flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
- Once the dough has risen, gently turn it out onto a lightly floured surface. Using a rolling pin, carefully roll the dough into a rectangle approximately 10 inches by 12 inches. With a pastry brush, evenly coat the surface of the dough with the melted unsalted butter. Then, spread the prepared cheese filling uniformly over the buttered dough, leaving a small border around the edges. Begin rolling the dough up tightly from the long end, like a jelly roll, working towards you. Once rolled, pinch the ends firmly to seal. Gently pull the long seam edge of the dough up and pinch it securely to ensure the filling stays inside. Carefully lift the rolled dough and place it into the prepared bundt pan, forming a circle. Cover the pan again with a dry towel and let the babka rise for another hour in a warm place.
- Preheat your oven to 350 degrees F (175 degrees C).
- Bake the babka in the preheated oven for 40 to 45 minutes, or until it achieves a deep golden brown color and a wooden skewer inserted comes out clean. Remove from the oven and let the babka stand in the pan for 10 minutes before carefully inverting it onto a wire rack. Remove the bundt pan and allow the babka to cool completely for at least 2 hours before slicing and serving. This resting period allows the filling to set and the flavors to fully develop, ensuring a perfect texture.
All images and text ©One Sweet Mess.