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Easter Cream Cheese Babka

Easter Cream Cheese Babka: A Festive Sweet Delight

This Easter Cream Cheese Babka is a stunning blend of rich brioche dough and luscious, pastel-colored cream cheese filling, perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 16 oz Cream Cheese Softened to avoid lumps.
  • 1/2 cup Sugar Substitute with a lower-calorie sweetener if desired.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 tsp Almond Extract Adds richness; omit if allergic.
  • 6 drops Food Coloring Gel colors work best for precision.
For the Dough
  • 4 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 tsp Kosher Salt Avoid table salt for finer grains.
  • 2 tsp Active Dry Yeast Instant yeast can replace it without proofing.
  • 1 cup Milk Use plant-based milk warmed to similar temperature.
  • 2 large Eggs For a vegan option, flax eggs can be used.
  • 1/2 cup Unsalted Butter Coconut oil serves as a dairy-free alternative.
For the Finish
  • 1/4 cup Sugar Syrup Maple syrup can be an alternative.

Equipment

  • Mixing Bowl
  • loaf pan
  • Hand Mixer
  • Plastic Wrap
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine softened cream cheese, sugar, vanilla, and almond extract. Blend until smooth and creamy.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, and kosher salt. Warm the milk and sprinkle in the active dry yeast.
  3. Transfer the dough to a greased bowl, cover it, and let it rise until doubled in size.
  4. Once risen, punch down the dough and divide it in half. Roll out one half into a rectangle and spread the filling within the scored lines.
  5. Tightly roll the dough into a log, twist the two halves together, and place it into a lined loaf pan.
  6. Preheat your oven and bake the babka until golden brown.
  7. After baking, brush the top with warm sugar syrup and cool before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Allow your babka to cool completely before slicing for neat pieces. Store at room temperature for up to 2 days, or in the fridge for up to 5 days for longer freshness.

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