Creating the Easter Cream Cheese Babka involves straightforward steps that will lead you to an incredible result. Follow these instructions carefully.

In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, and salt.

Combine Wet Ingredients: Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a soft dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.

Prepare the Filling: While the dough rises, beat together the softened cream cheese and powdered sugar until smooth.

Shape the Dough: Once risen, punch down the dough and roll it out on a floured surface into a large rectangle (14 x 20 inches).

Spread the Filling: Evenly spread the cream cheese mixture over the dough, leaving a small border around the edges.

Roll it Up: Starting from the long side, roll the dough tightly into a log. Pinch the seams to seal.

Twist the Dough: Cut the rolled log in half lengthwise. Twist the two halves together, keeping the filling side up.

Second Rise: Place the twisted dough in a greased loaf pan. Cover and let rise for 30 minutes.

Preheat Oven: Preheat your oven to 350°F (175°C).

Egg Wash: Beat the extra egg and brush it gently over the top of the babka for a shiny finish.

Bake: Bake the babka for 30-35 minutes, until golden brown and a toothpick inserted comes out clean.

Cool: Allow the babka to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.