Ukrainian Filled Babka

Instructions

Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes. 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. Turn dough out onto a lightly 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, press cheese through a sieve and beat all until creamy. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10x12-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 Kugelhopf 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 until even with the top of the pan, about 45 minutes. Bake in a preheated 350°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. Dust with powdered sugar or drizzle powdered sugar glaze.

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