Print

Print Recipe

A soft, sweet babka bread swirled with cream cheese and apricot preserves, ideal for breakfast or dessert. This recipe produces a tender, fluffy loaf with a rich filling and sweet apricot glaze finish.

Ingredients

Scale
  • For the Dough:
  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ tsp salt
  • ¾ cup warm milk (cozy to touch, not hot)
  • ¼ cup unsalted butter, softened
  • 2 large eggs
  • For the Filling:
  • 8 oz cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup apricot preserves
  • For the Glaze:
  • ¼ cup apricot preserves
  • 1 tbsp water

Instructions

  1. Start by making the dough: In a large bowl, mix warm milk with yeast. Let sit for 5 to 10 minutes until foamy.
  2. Add sugar, softened butter, eggs, flour, and salt. Stir until dough begins to form.
  3. Knead by hand or mixer dough hook for 8 to 10 minutes until dough is soft, smooth, and slightly sticky but elastic.
  4. Cover bowl with a damp cloth and let dough rise in a warm spot until doubled in size (1 to 2 hours).
  5. Meanwhile, prepare the filling: Beat cream cheese, sugar, and vanilla until smooth and creamy.
  6. Gently warm the apricot preserves for easier spreading.
  7. Once dough has doubled, lightly flour a surface and roll dough to a 12×16 inch rectangle.
  8. Spread cream cheese filling evenly on dough, leaving a small border around the edges.
  9. Spoon warmed apricot preserves evenly over cream cheese layer.
  10. Carefully roll dough lengthwise into a tight log.
  11. Using a sharp knife, cut the roll in half lengthwise to expose layers.
  12. Twist the two halves around each other with cut sides facing up.
  13. Place twisted dough into a greased loaf pan, cover, and let rise for 30 to 45 minutes.
  14. Preheat oven to 175°C (350°F).
  15. Bake babka for 35 to 40 minutes until golden and cooked through.
  16. If top browns too fast, cover loosely with foil for last 10 minutes.
  17. Warm apricot preserves and water together and brush glaze over hot babka when out of oven.
  18. Allow babka to cool slightly before slicing to hold its shape.

Notes

Use room temperature butter, eggs, and cream cheese for best blending., Avoid overloading apricot preserves to prevent sogginess; spread thinly and evenly., If using a stand mixer with dough hook, it saves time kneading., Optional flavor variations: add cinnamon, lemon zest to filling, or chopped nuts for crunch., Swap apricot preserves with raspberry, strawberry, or blueberry jams for different flavors., Chocolate lovers can add chopped chocolate to cream cheese filling for an indulgent twist., Babka dough can be made a day ahead and refrigerated after shaping. Bring to room temperature before baking., To freeze before baking, shape babka, wrap tightly, and freeze. Bake from frozen, adding extra bake time., Store leftover babka at room temperature up to 2 days, refrigerate for a week, or freeze up to 3 months., Reheat babka slices gently in microwave (10-15 seconds) or 325°F oven wrapped in foil for 10 minutes.

Nutrition

Find it online: https://cozyovenkitchen.com/apricot-cream-cheese-babka/