Title: Cheese Babka for Pat+
Categories: Ethnic Dessert
Yield: 1 Babka

1	pk	Active dry yeast
	pn	Sugar
1/4	c	Warm water
1/2	c	Unsalted butter, melted
1/4	c	Sugar
1 1/2	ts	Salt
2	ts	Vanilla extract
1/2	ts	Almond extract
3/4	c	Warm milk
3		Eggs
4	c	Unbleached all-purpose flour or thereabouts
2	tb	Unsalted butter, for brushing dough
3	tb	Vanilla powdered sugar or powdered sugar
FILLING
1 1/2	c	Dry cottage cheese or ricotta
1/3	c	Sugar
1 1/2	tb	Sour cream or creme fraiche
1 1/2	tb	Flour
1		Egg
1		Lemon, zest only
1/2	ts	Vanilla extract
3	tb	Currants, plunged in
2	tb	Rum or Cognac for 1/2 hour

1. Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 mintes.

2. In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes or until smooth. Add flour, 1/2 cup at a time with a wooden spoon until a soft dough has formed.

3. Turn dough out onto a lighly floured surface and knead until smooth and silky, about 5 minutes. Be sure dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until until doubled, about 1 1/2 hours. Meanwhile combine filling ingredients in a bowl, beat until creamy.

4. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10 x 12 inch rectangle. Brush with melted butter. Spread with filling, leaving a 1/2 inch border all around the dough. Roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhupf mold or tube pan. Pinch ends together and adjust dough to lie evenly in the pan, no more than 2/3 full. Cover loosely with plastic wrap and let rise till even with the top of the pan, about 45 minutes.

5. Bake in a preheated 350 degree F. oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean. There will be a hollow sound when tapped. Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours or overnight, wrapped in plastic before slicing.

6. Dust with powdered sugar or drizzle powdered sugar glaze.

I found this recipe in a book simply entitled "Bread" by Beth Hensperger She gives the original credit to Lou Pappas, the food editor of the Palo Alto Times Tribune

Note: She also says that this can also be made into 2 9 x 5 inch loaves. typed by Mary Riemerman

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