This recipe was not supposed to be included in this book. However, when I printed it in the magazine I got overwhelming responses from all over the world. During my first two years as food editor, no recipes got as many rave reviews as Roizy
- 2 oz. fresh yeast (or 2 Tbsp yeast) -
- 1 cup sugar -
- 1 cup warm water -
- 10 cups flour (approximately) -
- 1½ cups (3 sticks) butter -
- 4 egg yolks -
- 2 eggs -
- 1½ cups warm milk -
- 3 pkgs. firm cream cheese (8-oz. each) -
- 2 lbs. farmer’s cheese -
- 5 Tbsp vanilla sugar -
- 1 egg -
- 1 egg yolk -
- 1½ cups sugar -
- Crumb Topping
- ½ cup (1 stick) butter -
- 1 cup flour -
- 1 cup sugar -
- 1 egg for brushing -
1. Place yeast, sugar and 1 cup warm water into the bowl of an electric mixer. Let stand for 5 minutes. Add remaining dough ingredients, alternating wet and dry, and mix very well for at least 5 full minutes to make a soft dough. Cover and let rise for 1 hour, or until doubled.
2. Meanwhile, combine all ingredients for the filling in a large bowl and blend very well, using a dough hook, immersion blender or just the back of a fork (with a strong arm holding it!)
3. Mix ingredients for crumb topping as well, by simply crumbling butter, flour and sugar with your fingers to create a crumbly consistency. Set aside.
4. Preheat oven to 350° F. Once dough has risen, take challah (without a brachah) and divide the dough into 3 or 4 parts (depending on the size of your pans and how large you want your cakes to be). Roll each piece of dough out on a floured surface to about ¼ of an inch thick, and smear with filling. Use up all the filling amongst the cakes.
5. Roll each piece of dough up in Jelly-roll fashion, rolling gently so as not to squeeze out all the filling. Bend it to fit into a round pan, shaping it like a spiral or knotting it.
6. Brush the top of each babka with beaten egg and sprinkle generously with crumb topping. Bake for 45 to 50 minutes.