Cooking Time: 30 Minutes
FOR THE DOUGH
1 packet dry active yeast
¼ cup water, warmed to 110°F
¼ cup, plus ¼ teaspoon granulated sugar, divided
2 cups all-purpose flour
2 large eggs, divided
½ teaspoon kosher salt
3 tablespoons unsalted butter, at room temperature
¼ cup milk
FOR THE FILLING
8 ounces cream cheese
¼ cup granulated sugar
1 tablespoon sour cream
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
Zest of 1 lemon
All-purpose flour, for dusting
3 tablespoons water
1- In a small bowl, combine the yeast, warm water, and ¼ teaspoon of sugar. Let sit 10 minutes until foamy.
2- Place the flour, yeast mixture, remaining ¼ cup of sugar, 1 egg, salt, butter, and milk into the bowl of stand mixer. Using the dough hook attachment, mix on medium-low speed until the dough is smooth and elastic, about 10 minutes.
TO MAKE THE FILLING
3- In a medium bowl, whisk together all the filling ingredients until smooth.
TO MAKE THE BABKA
4- Spray the cooking pot with the cooking spray. Place the dough in the pot. Cover the dough with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
5- Spray the Ninja Multi-Purpose Pan or 8-inch baking pan with cooking spray.
6- Turn the dough out onto a floured work surface. Punch down the dough. Using a rolling pin, roll it out into a 10-by-12-inch rectangle. Spread the cheese filling evenly on top of the dough. From the longer edge of the dough, roll it up like a jelly roll.
8- Cut the roll evenly into 12 pieces. Place each piece cut-side up in the prepared pan. The rolls should be touching but with visible gaps in between.
9- Beat the remaining egg with 1 teaspoon of water. Gently brush the tops of the rolls with this egg wash.
10- Place the remaining 3 tablespoons of water in the pot. Place the pan on the Reversible Rack, making sure the rack is in the lower position. Then place the rack with pan in the pot.
11- Select SEAR/SAUTÉ and set to LO. Select START/STOP to begin.
12- After 5 minutes, select START/STOP to turn off the heat. Let the rolls rise for another 15 minutes in the warm pot.
13- Remove the rack and pan from the pot. Close crisping lid.
14- Select BAKE/ROAST, set temperature to 325°F, and set time to 30 minutes. Select START/STOP to begin. Let preheat for 5 minutes.
15- Place the rack with pan in the pot. Close lid and cook for 25 minutes.
16- Once cooking is complete, open lid and remove rack and pan. Let the babka completely cool before
Total Fat: 16g