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Babka (With Variations)


2-Cup Capacity

2 teaspoon active dry yeast
3 cup all purpose flour
teaspoon salt
2 tablespoon granulated sugar
2 tablespoon butter or margarine
1 cup milk (plus 2 tablespoons)
2 large eggs
teaspoon vanilla extract

Cinnamon Sugar Filling

2 tablespoon unsalted butter, softened
cup granulated sugar
1 teaspoon ground cinnamon

Crumb Topping

1 tablespoon unsalted butter, softened
2 tablespoon granulated sugar
2 tablespoon all purpose flour
2 pinches ground cinnamon

Egg Wash
1 large Egg white beaten with 1 teaspoon water

Chocolate Babka Filling

cup unsweetened cocoa powder
cup granulated sugar
cup unsalted butter, melted
⅓ cup Pecans, coarsely chopped

Cheese Babka Filling

8 oz farmer cheese
2 tablespoon granulated sugar
1 tablespoon all purpose flour
1 large egg yolk
2 teaspoons orange zest, grated
cup dark raisins

3 cup capacity, same as for 2 cup capacity


Bread Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop.

To punch dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 minutes before hand-shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not over rise and touch the lid.

Press start and let machine run for 60 seconds to punch dough down. Press clear/stop. Remove dough and let rest 5 minutes before hand shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly.

Chill both until ready to use. Lightly grease a 4 ½ x 8 ½ inch loaf pan. On a lightly floured work surface, roll the dough into a 10 x 20 inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely together so they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350ºF. Form a crease in the top of the risen babka with the side of your hand.

Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 minutes, or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack.


Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans.


Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins.

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