The Easter Cream Cheese Babka is a beautiful, twisted loaf filled with luscious cream cheese, bringing together the perfect balance of soft, fluffy dough and a rich, tangy filling. The golden-brown crust is delicately crisp, while the inside remains buttery and melt-in-your-mouth soft.
Perfect for spring gatherings and Easter celebrations, this babka is an excellent choice for brunch or a special dessert. The gentle sweetness and slight tang from the cream cheese make every bite a delightful experience. Serve it with a cup of coffee or tea for a truly indulgent treat.
Full Recipe:
Ingredients:
-
Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- 2 large eggs
- ¼ cup unsalted butter, softened
-
Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
-
Topping:
- 1 egg yolk + 1 tablespoon milk (for egg wash)
- ¼ cup powdered sugar (for dusting)
Directions:
- Prepare the Dough: In a mixing bowl, combine flour, sugar, yeast, and salt. Gradually add warm milk and eggs, mixing until combined. Knead in the butter until the dough is smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
- Make the Filling: In a separate bowl, mix cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Shape the Babka: Roll out the dough on a floured surface into a rectangle (about 12×18 inches). Spread the cream cheese filling evenly over the dough.
- Twist and Braid: Roll the dough into a log from the longer side, then cut it lengthwise down the center. Twist the two halves together, keeping the layers exposed.
- Second Rise: Place the twisted dough into a greased loaf pan, cover, and let rise for another 45 minutes.
- Bake: Preheat oven to 350°F (175°C). Brush with egg wash and bake for 35-40 minutes until golden brown.
- Finishing Touch: Let cool, then dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 2 hours (including rising time)
Kcal: 320 kcal per slice | Servings: 10 slices
The History of Babka
Babka is a traditional Eastern European sweet bread with roots in Jewish and Slavic baking traditions. The name “babka” means “grandmother” in Polish, referencing the bread’s characteristic folds and swirls that resemble the pleats of a grandmother’s skirt. Originally, babka was made with leftover challah dough, spread with cinnamon or chocolate, twisted, and baked to create a beautiful, sweet loaf. Over time, variations emerged, including fillings like cream cheese, nuts, fruits, and even savory versions.
Easter Cream Cheese Babka is a modern take on this beloved bread, incorporating a rich and tangy cream cheese filling that complements the fluffy, buttery dough. This version is particularly popular for Easter celebrations, as its soft texture and delicate sweetness make it a perfect treat for holiday gatherings.
Why You’ll Love This Recipe
- Fluffy and Buttery Dough – This babka has a soft, pillowy texture with a slight chew, thanks to the rich, enriched dough.
- Creamy, Tangy Filling – The cream cheese filling adds a luscious and slightly tangy contrast to the sweet dough.
- Perfect for Easter and Brunch – Whether you’re serving it for a holiday breakfast, brunch, or as a dessert, this babka is always a crowd-pleaser.
- Make-Ahead Friendly – You can prepare the dough in advance and refrigerate it overnight for easier baking the next day.
Baking Tips for the Perfect Babka
- Use Room Temperature Ingredients – Ensure that your eggs, butter, and cream cheese are at room temperature for smooth mixing.
- Let the Dough Rise Properly – Since this is an enriched dough (containing butter and eggs), it takes longer to rise. Give it enough time to double in size for the best texture.
- Roll and Twist Carefully – When rolling and twisting the dough, try to keep the filling intact to create those beautiful layers.
- Don’t Overbake – Bake until the babka is golden brown and a skewer inserted into the center comes out clean. Overbaking may dry out the bread.
- Brush with Syrup (Optional) – For a glossy finish and a bit of extra moisture, you can brush the baked babka with a simple sugar syrup (equal parts sugar and water, boiled until dissolved).
How to Store and Serve
- Storing: Keep the babka at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week.
- Freezing: Slice and freeze individual portions in a sealed bag for up to 3 months. Reheat in the oven at 300°F (150°C) for 10 minutes before serving.
- Serving Ideas: Enjoy warm with butter, a drizzle of honey, or paired with a cup of tea or coffee.
Variations and Additions
If you want to experiment with different flavors, here are some variations you can try:
- Cinnamon Sugar Babka – Replace the cream cheese filling with a mixture of cinnamon, sugar, and butter for a classic flavor.
- Chocolate Babka with Cream Cheese – Add chocolate chips or a spread of melted dark chocolate for a more decadent version.
- Nutty Babka – Sprinkle chopped pecans or walnuts into the filling for added crunch.
- Lemon Blueberry Babka – Mix fresh blueberries and lemon zest into the cream cheese filling for a fruity twist.
How to Make the Perfect Babka
Making babka requires a few steps, but the result is well worth it!
1. Prepare the Dough
The dough is enriched with eggs, butter, and milk, giving it a tender and flavorful texture.
- Start by activating the yeast in warm milk to ensure a fluffy rise.
- Mix in flour, sugar, eggs, and softened butter, kneading until a soft and elastic dough forms.
- Let it rise until doubled in size—this step is crucial for achieving a light and airy bread.
2. Make the Cream Cheese Filling
A simple mixture of cream cheese, sugar, vanilla, and lemon zest creates a smooth and slightly tangy filling that perfectly complements the dough’s sweetness.
3. Roll, Fill, and Twist
- Roll out the dough into a large rectangle.
- Spread the cream cheese mixture evenly over the dough.
- Roll the dough tightly into a log, then slice it lengthwise to reveal the swirled layers.
- Twist the two halves together to form a beautiful braided loaf.
4. Let it Rise Again
After shaping, let the dough rise for another 45 minutes before baking. This final proofing step ensures the babka is light and fluffy once baked.
5. Bake Until Golden
Bake the babka at 350°F (175°C) for 35-40 minutes or until the top is golden brown and the center is fully cooked.
Pro Tip: If the top starts to brown too quickly, cover it loosely with foil to prevent over-browning.
6. Cool and Serve
Allow the babka to cool slightly before dusting with powdered sugar for a sweet finishing touch. Serve warm with coffee, tea, or as a dessert after Easter dinner.
Pro Tips for the Best Babka
💡 Use Room Temperature Ingredients – This helps create a smooth and well-mixed dough.
💡 Don’t Rush the Rising Process – Allowing the dough to proof properly ensures the best texture.
💡 Twist Tightly – A tight twist creates those beautiful layers in the final bake.
💡 Brush with Sugar Syrup (Optional) – For a glossy and moist finish, brush the baked babka with a simple sugar syrup.
Storage & Make-Ahead Instructions
🥖 At Room Temperature: Store in an airtight container for up to 3 days.
❄ Refrigeration: Keep in the fridge for up to 1 week. Reheat slices in the microwave or oven.
🧊 Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Defrost and warm before serving.
Serving Ideas
- Enjoy it warm with butter for a melt-in-your-mouth experience.
- Pair it with coffee or tea for the perfect Easter morning treat.
- Drizzle with honey or a lemon glaze for an extra touch of sweetness.
- Serve it as part of a brunch spread with fresh fruits and eggs.
Babka Variations to Try
🌰 Nutty Babka – Add chopped walnuts or pecans to the filling.
🍫 Chocolate Babka – Swap the cream cheese filling for a rich chocolate spread.
🍋 Lemon Blueberry Babka – Mix fresh blueberries and extra lemon zest into the filling.
🍯 Cinnamon Babka – Use cinnamon sugar instead of cream cheese for a classic version.
Frequently Asked Questions
Can I make this babka without a stand mixer?
Yes! You can knead the dough by hand, but it will take about 10-12 minutes to develop the right texture.
Why is my babka dry?
Overbaking or adding too much flour can result in a dry texture. Check for doneness at 35 minutes and use a light touch when adding flour.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well. If using active dry yeast, dissolve it in warm milk first for best results.
Conclusion
This Easter Cream Cheese Babka is a stunning, delicious bread that combines a soft, buttery dough with a creamy, slightly tangy filling. Its twisted shape and golden crust make it a show-stopping centerpiece for any holiday table. Whether you enjoy it fresh, toasted, or drizzled with a glaze, this babka will quickly become a family favorite.
Try it for Easter, brunch, or any special occasion—and enjoy every delightful bite!