Lemon-poppy cream cheese babka from The Sweet Side of Sourdough: 60 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More (page 26) by Caroline Schiff

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Notes about this recipe

  • ash_2fquo3 on January 16, 2026

    Fantastic flavor. Aim for a longer bake on this or risk a raw middle. (I believe I baked less time than the recipe because I was afraid of burning it, so don't go off color go off time and temp).

  • kbrooks on February 04, 2025

    Oh my, this is a production, taking 2-3 days depending on when you start and your timing. BUT, OH MY, the end result is amazing and unbelievably delicious! I had never made a babka before so was a bit nervous about the rolling out, filling, rolling, splitting and twisting process but the dough was very easy to handle and it all came together perfectly. My final rise took the full 4 hours. Will definitely make again!

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