Freeze leftover egg whites and save for leftover egg white recipes.
See also this recipe for Cheese Babka Recipe #1. Here's a larger picture of cheese babka.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutesYield: 3 (9x5-inch) Cheese Babkas
packages active dry yeast
teaspoon + ½ cup sugar
cup 110-degree water
ounces (1 stick) softened butter
large beaten egg yolks + 1 large beaten egg white
cups all-purpose flour
ounces softened cream cheese
large egg yolks
tablespoons all-purpose flour
tablespoons cold butter
Preparation: 1.Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy. Grease three (9-by-5-inch) loaf pans. 2.Scald the milk and place in a large mixing bowl or stand mixer. Add butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks. 3.Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours. 4.Prepare the crumb topping by mixing the flour and sugar and cutting in the butter as for pie dough. 5.Punch down dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick. 6.Spread dough with 1/3 of the cheese filling. Fold in the sides of dough and roll up tightly as for a jellyroll. Place in prepared pan. Brush with beaten egg white and sprinkle with 1/3 the crumb topping. Repeat with remaining dough. Cover with greased plastic wrap and let rise until above the rim of the pan. 7.Place rack in center of oven and heat to 350 degrees. Bake babkas for 40-50 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of pan. Cool completely in the loaf pan. Then turn out onto a rack.