Polish Cheese Kolacz or Babka

"Kolacz" is a sweet yeast-raised bread similar in texture to a "babka" but without the raisins in the dough. The raisins do appear, however, if a poppyseed or cheese filling is added to the "kolacz."

"Kolacz" gets its name from the Polish word for "wheel." These wheel cakes were traditionally served at weddings and other holidays, but are rarely seen today.

My father longed for his mother's cheese "kolacz," but Grandma Rolek left us before she had time to share her recipe. I think my Dad would say this comes close.

Makes 1 (12-inch) wheel cake

View these steps.

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

• Sponge:
• 3 1/2 teaspoons instant yeast (not rapid rise yeast)
• 1 tablespoon sugar
• 1 3/4 cups warm milk
• 1 cup all-purpose flour
• .
• Dough:
• 4 large eggs
• 1 cup confectioners' sugar
• 4 cups all-purpose flour
• 8 ounces (2 sticks) melted butter, cooled slightly
• .
• Cheese Filling:
• 1 1/2 pounds farmers or ricotta cheese
• 4 large eggs, separated
• 1 cup confectioners' sugar
• 2 tablespoons vanilla sugar or 1 teaspoon vanilla
• 2 tablespoons cornstarch
• 4 tablespoons melted butter
• 1 cup light or dark raisins, plumped in water and drained
• .
• Crumb Topping:
• 2 ounces (1/2 stick) cold butter
• 3 tablespoons sugar
• 1 tablespoon vanilla sugar
• 1/2 cup all-purpose flour

Preparation:

1. To make the sponge, in a medium bowl, mix yeast, 1 tablespoon sugar, milk and 1 cup flour. Set aside in a warm place to rise until light and foamy, about 15 minutes
   
   
2. Meanwhile, to make the dough, in a large mixing bowl, beat 4 eggs with 1 cup confectioners' sugar until light colored and slightly thickened. Sift in 4 cups flour, add the sponge, and mix until dough is smooth and glossy. Gradually add melted butter and continue to mix until dough blisters, about 10 mnutes. Scrape down dough from sides of bowl, cover and let rise until doubled.
   
   
3. Grease a 12-inch springform pan. Punch down dough and pour it into the pan, patting to the edges. Cover and let rise until dough comes to the top of the pan.
   
   
4. Meanwhile, make the crumb topping by blending 1/2 stick butter, 3 tablespoons sugar, 1 tablespoon vanilla sugar and 1/2 cup flour as for pie crust. Set aside.
   
   
5. Make the filling by blending together farmers cheese or ricotta, 4 egg yolks, 1 cup confectioners' sugar, and 2 tablespoons vanilla sugar. Beat in cornstarch, melted butter and raisins. Beat egg whites to a froth and blend them into the cheese mixture. Set aside.
   
   
6. Heat oven to 375 degrees. With floured hands or a floured plate, make an indentation in the center of the "kolacz." Pour cheese filling into center of dough, leaving the perimeter untouched. The filling will sink to the bottom, which is fine.
   
   
7. Sprinkle the perimeter of cake, or entire cake, with crumb topping. Bake about 50 minutes or until dough is golden brown. Let cool to room temperature before serving. Store leftovers in the refrigerator.