| Lemon-Cheese
Babka 1 envelope active dry yeast 1/4 cup sugar 1/4 cup very warm water 3 1/2 to 4 cups all purpose flour 3/4 tsp salt 2 tsp grated lemon rind 2 eggs plus 2 egg yolks 1/3 cup warm milk 6 tbsp butter or margarine, softened 1/2 cup raisins powdered sugar CHEESE FILLING 8 oz pkg cream cheese 1/2 cup cottage cheese 1 egg yolk 1/4 cup sugar 1 tsp grated lemon rind CRUMB TOPPING 3 tbsp flour 1/3 cup chopped nuts 3 tbsp butter or margarine, softened 3 tbsp sugar 1/4 tsp ground cinnamon Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs and egg yolks in a small bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir liquids into flour until smooth. Beat well. Add softened butter gradually, beating well. Stir in 1 more cup of the flour. Beat until dough leaves the side of the bowl. Knead on a lightly floured surface; until smooth and elastic, about 8 minutes. Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in volume. While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar. Stir in lemon rind. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans. When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling. Shape remaining dough into 2 (8-inch) circles; place on top of cheese filling. Press the handle of a spoon into dough around edges to seal. Sprinkle half the crumb topping over each. Let rise in a warm place until dough reaches the top of the pans, about 1 hour. Bake in a preheated 350 F degree oven for 40 minutes; or until the cakes sound hollow when tapped. Cool on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes before serving. Sprinkle with powdered sugar. |
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