Raspberry Cheese Babka Swirl

In a large microwaveable bowl, heat the milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.
Add in the sugar, eggs, and vanilla extract, and gently whisk to combine. Using the dough hook attachment, start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour.
Add the salt into the last cup of flour and mix or knead until incorporated. Add in the softened butter and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesn’t stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.
Place the dough back in the bowl used for mixing if you were kneading by hand. Pour 1 teaspoon oil around the dough and cover the bowl with a fresh tea towel. Leave it to rise to double it’s size for at least 1 hour or place in the fridge overnight.
Prepare the filling- in a small bowl combine the cream cheese, yolk, sugar, and vanilla and mix until combined evenly. Set aside and grab the jam.
Allow the dough to come to room temperature if it was stored in the fridge. On a lightly floured surface, cut the dough evenly in half and roll one portion out into a rectangle about 12” x 16” It can be smaller than that, you just want to make sure you have a rectangle shape.
Spread half the raspberry jam over the dough leaving a 1” border around the sides. Next spread half the cheese filling on top of that. Try not to mix the two if you really want to get the pink color, but it’s ok if you do a little bit!
Now starting from the long side, the side closest to you, start rolling the dough all the way up to the top border. It should now look like a log, like when you are making cinnamon buns, right before you cut them. Pinch the two ends of the log together and then with one hand on each end, twist the log as much as you can. Then fold it over so the ends touch, (like an upside down U) and do the same thing, twisting the ends in opposite directions. Kinda like a braid but with only 2 strands.
Spray a loaf pan with non stick spray and place the babka inside. Repeat the above steps with the other half of babka dough. Let the babkas rise for another half hour on your counter. Preheat your oven to 350° F and bake for 25- 30 minutes until golden brown.

Ingredients

Note- this recipe makes 2 loaves!

Instructions

Notes