Ultimate Raspberry Cream Cheese Babka: A Swirl of Sweet, Tangy, and Irresistible Perfection

Indulge in the heavenly embrace of a homemade babka, featuring a luscious sweet cream cheese filling beautifully swirled with tangy raspberry jam. This exquisite pastry is more than just a sweet treat; it’s a delightful centerpiece for breakfast, brunch, or dessert, promising a golden-brown, chewy exterior with a sumptuously soft and creamy interior.

Babka, a traditional sweet braided bread, has captured hearts globally with its rich, brioche-like dough and myriad of fillings. While often associated with chocolate or cinnamon, this raspberry cheese babka offers a refreshing twist, blending the tartness of berries with the smooth sweetness of cream cheese for an unforgettable flavor profile. It’s truly a labor of love, but the process, broken down into simple, manageable steps, makes it an incredibly rewarding baking project.

The Allure of Homemade Babka: A Culinary Journey

There’s something uniquely satisfying about baking babka from scratch. The soft, pliable dough, the anticipation as it rises, and finally, the intricate swirls of filling peeking through the golden crust—it’s an experience that tantalizes all the senses. Many find the idea of making babka daunting, associating it with complex bakery techniques. However, with the right guidance, even novice bakers can achieve impressive results. This recipe is designed to simplify the process, ensuring a smooth, non-sticky dough that’s a pure joy to work with.

My journey into babka began with a delectable cookie butter babka, a recipe so irresistible it sparked a quest for new and exciting filling combinations. The sheer versatility of the babka dough, with its rich, chewy texture, made it clear that almost anything could be tucked inside. This exploration led directly to the creation of this vibrant Raspberry Cheese Babka, a testament to how traditional recipes can be innovated with delightful results.

Crafting the Perfect Raspberry Cheese Babka Swirl

This recipe yields two generous loaves, making it ideal for sharing, entertaining, or freezing one for later enjoyment. The magic lies in the contrast: the slightly chewy, buttery dough acting as a perfect canvas for the sweet, tangy, and creamy filling. Each slice reveals a beautiful marbling of pink and white, promising a burst of flavor with every bite.

The Foundation: Mastering the Babka Dough

The journey to an exquisite babka begins with its dough. While some recipes call for extensive hand-kneading, a stand mixer equipped with a dough hook is your best friend here, effortlessly doing all the hard work. This brioche-style dough is rich with butter and eggs, contributing to its incredible softness and elasticity.

To ensure the best results, follow these detailed steps for the dough:

1. **Activating the Yeast:** Begin by gently warming your milk. It should be warm to the touch, not hot, as excessive heat can kill the yeast. Mix in a portion of the granulated sugar and the active dry yeast. Let this mixture sit for about 10 minutes until it becomes frothy. This “bloom” indicates your yeast is active and ready to perform its magic. If no foam appears, your yeast might be expired or the milk temperature was off, and it’s best to restart with fresh yeast.
2. **Combining Wet Ingredients:** To the activated yeast mixture, add the remaining sugar, large eggs, and fragrant vanilla extract. Whisk gently to combine these liquid components thoroughly before introducing the dry ingredients.
3. **Gradually Adding Flour and Salt:** With the dough hook attachment running on low speed, start incorporating the flour, one cup at a time. Observe the dough as it comes together. You’re aiming for a cohesive, slightly tacky but manageable dough. The recipe calls for 5 to 5 ½ cups; you might not need all of it. Trust your dough’s texture more than an exact measurement. Add the kosher salt with the last cup of flour, ensuring it’s evenly distributed throughout the dough.
4. **Incorporating Butter and Kneading:** Once the flour is mostly incorporated, add the softened butter, a few cubes at a time, allowing it to fully mix into the dough. Continue mixing with the dough hook for another 5-6 minutes. This crucial step develops the gluten, resulting in a smooth, elastic, and non-sticky dough that springs back when gently poked. If the dough seems too sticky during this phase, a light dusting of flour on your work surface can help.
5. **First Rise (Bulk Fermentation):** Once the dough is smooth and uniform, shape it into a ball and place it back in a lightly oiled bowl. Drizzle a small amount of vegetable oil over the dough to prevent it from drying out. Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise in a warm spot for at least one hour, or until it has visibly doubled in size. For a slower, more flavorful rise, you can also refrigerate it overnight.

The Heart of the Babka: Sweet Cheese and Raspberry Filling

The filling is what transforms a simple bread into a babka masterpiece. The combination of sweet cream cheese and vibrant raspberry jam creates a balanced flavor profile that is both comforting and exciting. Prepare this while your dough is completing its first rise.

1. **Cream Cheese Base:** In a medium bowl, combine softened cream cheese, egg yolks, granulated sugar, and vanilla extract. Ensure the cream cheese is at room temperature for easy blending, preventing lumps in your filling. Mix until thoroughly combined and smooth. The egg yolk contributes to the richness and stability of the filling during baking.
2. **Raspberry Jam:** Have your favorite raspberry jam ready. You can choose a seedless variety for a smoother texture or one with seeds for a more rustic feel. Feel free to experiment with other jams like strawberry, apricot, or even blueberry for different flavor experiences.

The Art of the Swirl: Rolling and Twisting Your Babka

The distinctive marbled pattern of babka comes from its unique shaping technique. Don’t be intimidated; it’s simpler than it looks and incredibly satisfying to create.

1. **Prepare the Dough:** If your dough was refrigerated, allow it to come to room temperature for easier handling. Turn the risen dough out onto a lightly floured surface. Since this recipe makes two loaves, divide the dough evenly in half.
2. **Roll Out the Dough:** Take one half of the dough and roll it into a rectangle approximately 12 inches by 16 inches. Aim for a relatively even thickness to ensure uniform baking and beautiful swirls. Precision isn’t paramount; a general rectangular shape will suffice.
3. **Spread the Filling:** Evenly spread half of the prepared cheese filling over the rolled-out dough, leaving a 1-inch border all around the edges. This border helps contain the filling when rolling. Next, dollop and spread half of the raspberry jam over the cheese layer. Try to keep the jam somewhat separate from the cheese to maintain distinct layers, but a little mixing is perfectly fine and contributes to the rustic charm.
4. **Roll and Seal:** Starting from one of the longer sides (the one closest to you), tightly roll the dough upwards into a log, much like you would for cinnamon buns. Once rolled, pinch the seam closed securely to prevent the filling from escaping during baking.
5. **The Iconic Twist:** This is where the magic happens.
   • **First Twist:** Hold one end of the dough log in each hand and gently twist them in opposite directions.
   • **Fold and Second Twist:** Bring the twisted ends together, folding the log in half to form an upside-down ‘U’ shape. Then, continue twisting the two folded strands around each other. This creates a beautifully braided effect with two “strands,” giving babka its signature layered appearance.

   If you’re a visual learner, resources like King Arthur Baking’s tutorial on shaping babka can provide excellent visual guidance.

6. **Second Rise (Proofing):** Carefully transfer the shaped babka into a loaf pan that has been lightly sprayed with non-stick spray or lined with parchment paper. Repeat the entire rolling and twisting process with the second half of the dough. Allow both babkas to rest and rise again on your counter for another 30 minutes. This final rise contributes to the light and airy texture of the baked babka.

Baking Your Golden Babka

The baking process is relatively quick, transforming your twisted dough into a golden-brown masterpiece.

1. **Preheat Oven:** While your babkas are completing their second rise, preheat your oven to 350°F (175°C).
2. **Baking Time:** Bake the babkas for approximately 25-30 minutes. You’ll know they’re done when the crust is a deep golden brown and, if you gently tap on it, it sounds hollow. The internal temperature should reach around 200-210°F (93-99°C).
3. **Cooling:** Once baked, remove the babkas from the oven. Resist the urge to slice into them immediately! Allow them to cool in their pans for about 10-15 minutes before transferring them to a wire rack to cool completely. This helps the babka set and prevents it from becoming gummy.

Tips for the Best Babka Experience

• For a Shiny, Crunchy Top: To achieve that classic bakery-style sheen and a slightly crisp crust, prepare a simple syrup (equal parts sugar and water, boiled until sugar dissolves). As soon as the babka comes out of the oven, brush or pour the warm syrup generously over the top. It not only adds shine but also keeps the babka moist.
• Yeast Check: If your yeast doesn’t become frothy after being mixed with warm milk and sugar, it might be inactive or “dead.” Always restart with fresh yeast to ensure proper dough rise.
• Adjusting the Recipe: This recipe yields two loaves. If you only desire one babka, simply halve all the ingredients.

Storing and Freezing Your Babka

One of the best features of babka is how well it stores, especially frozen. Making two loaves means you can enjoy one now and save the other for a rainy day or unexpected guests.

• **Room Temperature:** Store baked and cooled babka wrapped tightly in aluminum foil on your counter for up to 3 days. It remains wonderfully moist and delicious.
• **Freezing for Longer Storage:** Once completely cooled, wrap each babka loaf tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection prevents freezer burn. Store in the freezer for up to 2 months. When ready to enjoy, simply thaw at room temperature or gently reheat in a low oven.

Explore Babka Variations: Endless Possibilities

The beauty of this versatile babka dough is that it can accommodate a myriad of fillings. Once you’ve mastered the basic technique, feel free to get creative with other delectable options:

• Chocolate Babka: A timeless classic, often made with a rich chocolate ganache or a mix of cocoa powder, sugar, and chocolate chips.
• Cinnamon Babka: A comforting choice, featuring a buttery cinnamon sugar swirl, sometimes with added chopped nuts.
• Nutella Babka: For hazelnut chocolate lovers, a generous spread of Nutella makes for a truly decadent babka.
• Peanut Butter Babka: A unique twist, perfect for peanut butter enthusiasts. Imagine creamy peanut butter swirled through the soft dough.
• Peanut Butter and Jelly Babka: Combine the best of both worlds! A layer of peanut butter and a layer of your favorite jelly (like grape or strawberry) for a nostalgic and delicious treat.
• Chopped Nuts with Cheese Filling: Add a delightful crunch and nutty flavor to your cheese filling by incorporating finely chopped walnuts, pecans, or almonds.

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5 stars (4 ratings)

Raspberry Cheese Babka Swirl

Prep:

1 hour hr
30 minutes mins

Cook:

30 minutes mins

Total:

2 hours hrs
10 minutes mins

Servings:

2
babkas- 24 servings

This raspberry cheese babka is swirled with raspberry jam and a sweet cream cheese filling. It’s the perfect breakfast bread or sweet treat and you should totally make it this weekend!

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Ingredients

Note- this recipe makes 2 loaves!

• For the dough:
• 8 oz warm milk, not boiling
• 2 packets of Active Dry Yeast, ¼ oz each or 4 1/2 teaspoons instant yeast
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tablespoons vanilla extract
• 5-5 ½ cups flour plus more for dusting
• ½ teaspoon kosher salt
• ½ cup butter at room temperature
• vegetable oil for dough
• For the filling:
• 2 (8 oz) bars regular cream cheese, softened
• 2 large egg yolk
• 3 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup raspberry jam or any other jam

Instructions

1. In a large microwaveable bowl, heat the milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.
2. Add in the sugar, eggs, and vanilla extract, and gently whisk to combine. Using the dough hook attachment, start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour.
3. Add the salt into the last cup of flour and mix or knead until incorporated. Add in the softened butter and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesn’t stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.
4. Place the dough back in the bowl used for mixing if you were kneading by hand. Pour 1 teaspoon oil around the dough and cover the bowl with a fresh tea towel. Leave it to rise to double it’s size for at least 1 hour or place in the fridge overnight.
5. Prepare the filling- in a small bowl combine the cream cheese, yolk, sugar, and vanilla and mix until combined evenly. Set aside and grab the jam.
6. Allow the dough to come to room temperature if it was stored in the fridge. On a lightly floured surface, cut the dough evenly in half and roll one portion out into a rectangle about 12” x 16” It can be smaller than that, you just want to make sure you have a rectangle shape.
7. Spread half the raspberry jam over the dough leaving a 1” border around the sides. Next spread half the cheese filling on top of that. Try not to mix the two if you really want to get the pink color, but it’s ok if you do a little bit!
8. Now starting from the long side, the side closest to you, start rolling the dough all the way up to the top border. It should now look like a log, like when you are making cinnamon buns, right before you cut them. Pinch the two ends of the log together and then with one hand on each end, twist the log as much as you can. Then fold it over so the ends touch, (like an upside down U) and do the same thing, twisting the ends in opposite directions. Kinda like a braid but with only 2 strands.
9. Spray a loaf pan with non stick spray and place the babka inside. Repeat the above steps with the other half of babka dough. Let the babkas rise for another half hour on your counter. Preheat your oven to 350° F and bake for 25- 30 minutes until golden brown.

Notes

• For a babka with a crunchy shiny top, make a simple syrup and pour it on top of the bread as soon as it comes out of the oven.
• You can cut the recipe in half if you only want one babka
• If your yeast doesn’t not bubble or froth after being in the warm milk, it is probable dead and you will have to restart with fresh yeast.

Serving:
1g

,

Calories:
232kcal

,

Carbohydrates:
15g

,

Protein:
17g

,

Fat:
11g

,

Saturated Fat:
5g

,

Cholesterol:
62mg

,

Sodium:
136mg

,

Fiber:
3g

,

Sugar:
9g

Course:
Pastries

Author:
Sam Adler

Cuisine:
American

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