Cheese Babka Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 24, 2011
So Moist!! My first time making babka, a little tricky but worth the time and effort...everyone loved it!!
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Photo by lovinlife!

Cooking Level: Intermediate

Home Town: Cottage Grove, Wisconsin, USA

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Reviewed: May 5, 2011
After searching for a cheese babka for Easter and finding that all the stores and bakeries were out of them, we decided to make this on Easter Eve! My husband put all of the dough ingredients into the bread machine and ran it on the dough cycle while I was at work. When I got home, I removed the dough and got started. The dough was very sticky, so I would probably add some additional flour next time. For the filling, I subbed cream cheese for the farmers cheese and I also didn't need the whole 2 tbl. of melted butter, but otherwise I followed the recipe and it came out fabulous. On Easter, my family all said they hoped I would make it every year and never buy one again. This definitely was equal or better than any babka we've purchased...even from the Polish bakery. It wasn't too difficult to make and was so worth it. Thanks for sharing the recipe. It will now be a family Easter tradition for us. (Mine came out a little dark. My oven runs low, so I upped the temp to 375. Next time, I'll leave it at 350 and I think it'll be perfect.)
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Photo by Karen =^..^=

Cooking Level: Expert

Home Town: Marlton, New Jersey, USA
Living In: Prospect Park, Pennsylvania, USA

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Reviewed: Apr. 24, 2011
My dear 91 year old mother in law from Slovakia used to make this but never wanted to share her recipe. I recognized the ingredients and made it. It was easy to do and tasted absolutely delicious, just like she used to make. So good on Easter Sunday with ham and easter eggs. Thanks for sharing
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Reviewed: Apr. 10, 2011
The smell of this baking is enough to drive you crazy. So delicious. I will say - be patient with the rising times - mine took much longer than stated - but that might have been that it was pretty chilly here. I also used the zest of one fresh lemon - I had no dried. I am not Polish and I had never made a Babka before - this will be the start of a whole new tradition.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Displaying results 11-14 (of 14) reviews

 
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