Gouda & Marmalade Babke
Sweet dreams are made of CHEESE and bread. So basically, this is the perfect combination. This Gouda & Marmalade Babke recipe is ready to bake up. Plus the aroma is sure to fill your home with love.
Ingredients
½ cup milk, heated to 110F
1 tsp vanilla
2 tsp yeast
3 Tbsp plus ½ tsp sugar
3 1/2 cups flour
¼ tsp fine sea salt
2 eggs
6 Tbsp unsalted butter, melted and cooled
4 Tbsp Marmalade
6 ounces Appel Farms Mild Gouda
Instructions
In a small bowl, whisk ½ tsp sugar and the vanilla into the milk. Mix the yeast into the milk and set aside until foamy, about 5 to 10 minutes.
In a stand mixer fitted with a dough hook, mix together the flour, salt, and 3 Tbsp sugar.
With the mixer on low, add the milk-yeast mixture and melted butter. Add the eggs one at a time, mixing after each addition.
Mix on the lowest speed, stopping to scrape down the sides and bottom of the bowl as needed until the dough is well combined. If the dough is very dry, add more milk, 1 tablespoon at a time. If the dough is wet, add more flour, one tablespoon at a time.
Increase the mixer speed to medium, and mix until the dough is smooth and elastic, about 5-10 minutes, or turn the dough onto a lightly floured board and knead for 10 minutes.
Place the dough in a greased bowl covered with a damp towel. Allow to rise for 1 to 2 hours.
Grease two loaf pans.
Divide the dough into two equal portions. Take one portion and roll it into a rectangle approximately 10x8. Spread half of the marmalade on the rectangle, followed by half of the Mild Gouda.
Roll the rectangle on the long edge into a tight cylinder. Using a sharp knife or bench scraper, cut the cylinder in half the long way so you have two long strips. Overlap one strip on top of the other to form an X, with the cut side up, then twist the ends together like the threads of a screw so you have at least two twists on each side of the X. Place the shaped dough in a loaf pan, with the exposed filling facing up.
Repeat with the other portion and place seam side up in the loaf pans.
Cover the loaf pans and set aside in a warm place for approximately 2-3 hours.
Preheat the oven to 350F. Bake until they are a dark brown and baked through, approximately 40 minutes. Watch the loaves carefully after 20 minutes. If the loaves are getting too dark or the cheese starts to overcook, tent them loosely with a piece of foil.
Remove the babkas from the oven and while they are still hot, brush the surface with additional marmalade if desired.
Slice and serve warm. They also freeze well.
