Follow these step-by-step instructions to bake a stunning and delicious Easter Cream Cheese Babka that will impress everyone. Don’t be intimidated by the braiding – we’ll guide you through it!

Step 1: Activate the Yeast

1. In a small bowl, combine the warm milk, granulated sugar (¼ cup for dough), and active dry yeast.
2. Gently whisk to combine and let it stand for 5-10 minutes, or until the mixture becomes foamy. This indicates that the yeast is active and ready to work its magic.

Step 2: Prepare the Dough

1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
2. Make a well in the center and pour in the yeast mixture, eggs, and egg yolk.
3. Mix on low speed until the dough comes together.
4. Gradually add the softened butter, one tablespoon at a time, mixing until each addition is fully incorporated and the dough is smooth and elastic. This may take about 8-10 minutes of kneading in a stand mixer, or 10-15 minutes by hand on a lightly floured surface.
5. The dough should be slightly sticky but manageable. If it’s too sticky, add a tablespoon of flour at a time, kneading until it comes together.

Step 3: First Rise (Proofing)

1. Place the dough in a lightly oiled bowl, turning to coat all sides.
2. Cover the bowl with plastic wrap or a clean kitchen towel.
3. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is crucial for a light and airy babka.

Step 4: Prepare the Cream Cheese Filling

1. While the dough is rising, prepare the cream cheese filling.
2. In a medium bowl, combine the softened cream cheese, granulated sugar (½ cup for filling), egg yolk, vanilla extract, and lemon zest.
3. Beat with an electric mixer or whisk until smooth and creamy.
4. If using, gently fold in the raisins or dried cranberries.

Step 5: Assemble and Shape the Babka

1. Once the dough has doubled, gently punch it down to release the air.
2. Turn the dough out onto a lightly floured surface.
3. Divide the dough in half. Work with one half at a time, keeping the other half covered to prevent it from drying out.
4. Roll out one portion of dough into a rectangle about 12×16 inches and about ¼ inch thick.
5. Spread half of the cream cheese filling evenly over the dough, leaving a small border at the edges.

Step 6: Roll and Slice

1. Starting from one long edge, tightly roll the dough into a log.
2. Pinch the seam to seal it closed.
3. Using a sharp knife or pizza cutter, slice the log lengthwise down the center, leaving about an inch uncut at one end. You will have two long strands of dough, filling side up.

Step 7: Braid the Babka

1. Gently twist each strand of dough to expose the filling.
2. Cross one strand over the other, creating a braid. Repeat this process until you reach the end, pinching the ends together to seal. Don’t worry if it’s not perfect – babka is meant to be rustic and beautiful in its imperfections!

Step 8: Second Rise (Proofing in Pan)

1. Lightly grease and flour a standard loaf pan (9×5 inches).
2. Carefully lift the braided babka and place it into the prepared loaf pan.
3. Repeat steps 5-8 with the remaining dough and filling to make a second babka or freeze the remaining dough for later use (see tips below).
4. Cover the loaf pan with plastic wrap or a clean kitchen towel.
5. Let the babka rise in a warm place for another 30-45 minutes, or until it has risen about ¾ of the way up the sides of the pan.

Step 9: Preheat and Bake

1. Preheat oven to 350°F (175°C).
2. Prepare the egg wash: In a small bowl, whisk together the egg and water.
3. Gently brush the top of the babka with the egg wash.

Step 10: Bake to Golden Perfection

1. Bake for 35-45 minutes, or until the babka is golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
2. If the top starts to brown too quickly, tent it loosely with foil for the last 10-15 minutes of baking.

Step 11: Prepare the Simple Syrup

1. While the babka is baking, prepare the simple syrup.
2. In a small saucepan, combine the granulated sugar (¼ cup for syrup) and water (¼ cup for syrup).
3. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
4. Remove from heat and set aside.

Step 12: Glaze and Cool

1. As soon as the babka comes out of the oven, brush it generously with the warm simple syrup. This will give it a beautiful shine and keep it moist.
2. Let the babka cool in the loaf pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. This prevents the bottom from becoming soggy.

Step 13: Slice and Serve

1. Once the babka is completely cool, slice and serve. Enjoy the delightful swirls of dough and cream cheese filling!