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- 1/2 cup (125 ml) butter or margarine, softened
- 1/2 cup (125 ml) sugar
- 1 tsp (5 ml) salt
- 4 eggs
- 1 pkg. dry yeast
- 1/4 cup (60 ml) very warm water
- 1 tbsp (15 ml) lemon rind
- 1 tsp (5 ml) cinnamon
- 4 cups (950 ml) flour
- 1 cup (225 ml) milk scalded and cooled fine dried breadcrumbs
- 12 oz (336 grm). farmer cheese
- 4 egg yolks
- 6 tbsp (90 ml) sugar
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) lemon extract
- 1/2 tsp (2 ml) vanilla extract
- In large bowl, cream butter with sugar until light and fluffy.
- In second bowl,with mixer at medium speed, beat salt with eggs until they are very thick and pale in color.
- Stir in the blended butter and sugar mixture.
- Sprinkle yeast in very warm water (110 degrees), stir until dissolved.
- With spoon, beat into sugar mixture along with lemon rind and cinnamon.
- Add flour alterntely with milk, beating with spoon after each addition until smooth.
- Cover and let rise in warm place (85 degrees) until double, about 1 1/2 hours.
- Stir down and let rise again until double, about 45 minutes.
- Butter, thoroughly, a 3 quarts (2850 ml) fluted ring mold or bundt pan, dust with bread crumbs and set aside.
- With mixer on high speed, beat together cheese, egg yolks, sugar, and salt until light; refrigerate.
- To the Babka dough, risen the second time (above directions):
- Stir dough down and spoon half of it into the prepared mold or bundt pan.
- Cover with cheese filling, pressing it down into the dough.
- Spoon rest of dough over the filling and let it rise in a warm place until double, about 30 minutes.
- Heat oven to 350 degrees (175 C.).
- When Babka has doubled, bake for 45 60 minutes or until done.
- Remove from oven and let stand in pan for 15 minutes.
- Remove to wire rack and cool completely.
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