Ukrainian Filled Babka

• 1 pkg. active dry yeast
• 1/2 tsp. sugar
• 1/4 cup warm water
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1-1/2 tsp. salt
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 3/4 cup warm milk
• 3 eggs
• 4 cups unbleached all-purpose flour
• 2 tbsp. unsalted butter, for brushing dough
• 3 tbsp. vanilla powdered sugar
• powdered icing sugar
• 1-1/2 cup dry cottage cheese
• 1/3 cup sugar
• 1-1/2 tbsp. sour cream
• 1-1/2 tbsp. flour
• 1 egg
• 1 tsp. lemon zest
• 1/2 tsp. vanilla extract
• 3 tbsp. currants soaked for 1/2 hour in Cognac
• 2 tbsp. Cognac
• Brandy

1. Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve.
2. Let stand until foamy, about 10 minutes.
3. In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour.
4. Beat until smooth with a whisk.
5. Add yeast mixture.
6. Beat 3 minutes or until smooth.
7. Add flour, 1/2 cup at a time with a wooden spoon until a soft dough has formed.
8. Turn dough out onto a lightly floured surface and knead until smooth and silky, about 5 minutes.
9. Be sure dough remains soft.
10. Place in a greased bowl, turn once to grease top, and cover with plastic wrap.
11. Let rise in a warm area until until doubled, about 1 1/2 hours.
12. Meanwhile combine filling ingredients in a bowl, press cheese through a sieve and beat all until creamy.
13. Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10x12-inch rectangle.
14. Brush with melted butter.
15. Spread with filling, leaving a 1/2 inch border all around the dough.
16. Roll up jelly roll fashion and pinch seams.
17. Holding one end, twist dough about 6 to 8 times to make a rope.
18. Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhopf mold or tube pan.
19. Pinch ends together and adjust dough to lie evenly in the pan, no more than 2/3 full.
20. Cover loosely with plastic wrap and let rise until even with the top of the pan, about 45 minutes.
21. Bake in a preheated 350F oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean.
22. There will be a hollow sound when tapped.
23. Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely.
24. Let stand 4 hours or overnight, wrapped in plastic before slicing.
25. Dust with powdered sugar or drizzle powdered sugar glaze.

active dry yeast, sugar, warm water, unsalted butter, sugar, salt, vanilla extract, almond extract, warm milk, eggs, flour, unsalted butter, vanilla powdered sugar, powdered icing sugar, cottage cheese, sugar, sour cream, flour, egg, lemon zest, vanilla extract, currants soaked, cognac, brandy

Taken from www.foodgeeks.com/recipes/17580 (may not work)