Apricot Cream Cheese Babka

from: Brown Eyed Baker (http://www.browneyedbaker.com/apricot-cream-cheese-babka/)

When I saw this, I wanted to try it. It looked amazing. I must confess, I made a lot of mistakes. My dough didn't rise much at all, and so it seemed like there was too much apricot filling. I found it difficult to twist the dough much at all for fear of the filling popping out at the seams. (It also seemed like too much streusel, but again, maybe it was an error on my part.) After making it though, I think I should have put all of the apricot filling in since the apricot filling wasn't as prominent in the final bread as it should have been. Still, once done this bread was delicious! It was like a cream cheese danish in loaf form! Yum!!! I will definitely try it again, and hopefully I won't make so many mistakes next time!!

For the Dough:
1¾ cup + 2 tbsp all-purpose flour
2 tbsp + 1 tsp granulated sugar
1 tsp instant yeast
1 pinch of salt
1 egg, at room temperature
⅓ cup whole milk, lukewarm
½ tsp vanilla extract
2 tbsp unsalted butter, at room temperature

For the Apricot Filling:
1½ cup dried apricots
½ cup orange juice
⅓ cup lemon juice
2 tbsp granulated sugar

For the Cream Cheese Filling:
8 oz cream cheese, at room temperature
2 tbsp granulated sugar
1 egg yolk
1 tsp vanilla extract
1 pinch of salt

For the Streusel:
¾ cup all-purpose flour
2 tbsp granulated sugar
4½ tsp light brown sugar
1 pinch of salt
3½ tbsp unsalted butter, melted and cooled

For the Egg Wash:
1 egg
1 pinch of salt

1. To make the dough, place the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Stir on medium-low speed for a minute or so to combine. 
2. Add the egg, milk, vanilla and butter and mix on medium speed until a smooth dough forms, about 5 minutes. 
3. Form into a ball and place in a lightly oiled bowl. Cover with a towel and place in a draft-free area until doubled in volume (about 1 hour). 
4. Make the fillings and streusel. To make the apricot filling, combine the dried apricots, orange juice, lemon juice and sugar in a small saucepan and bring to a simmer over medium-low heat. 
5. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the apricots soften and the liquid is reduced by half. 
6. Remove from the heat and allow to cool completely. 
7. Once cool, transfer the mixture to a food processor and process until a puree forms. 
8. Set aside at room temperature while you make the cream cheese filling.
9. In a medium bowl, stir the cream cheese and sugar with a wooden spoon until smooth and lump-free. 
10. Add the egg yolk, vanilla extract and salt, and stir to combine.
11. Set aside at room temperature whild you make the streusel. 
12. In a medium bowl, whisk together the flour, sugars and salt. 
13. Add the melted butter and mix with a rubber spatula until the mixture comes together into large, coarse crumbs. 
14. Cover and refrigerate until ready to use. 
15. Lightly grease a 9x5-inch loaf pan and set aside. 
16. On a lightly floured surface, roll the dough out into a 10x24-inch rectangle, with the long edge facing you. 
17. Spread the apricot filling evenly over the dough, leaving a ½-inch border along all of the edges. 
18. Spread the cream cheese filling over the apricot filling. 
19. Starting with the bottom edge, roll the dough into the middle of the rectangle, then do the same with the top edge so that the two rolls meet in the center. 
20. Visualize the long cylinder divided into three equal lengths. 
21. Fold the left third over onto the middle third. 
22. Then, fold the right third over the middle third. 
23. Pick up the dough and turn it over so the seam is on the bottom. 
24. Then, holding each end, gently twist it in the middle and place it in the prepared pan. 
25. Whisk together the egg and salt for the egg wash and brush it over the babka. 
26. Lightly cover the pan  and place it in a draft-free area until it is doubled in size, 1½ to 2 hours. 
27. Preheat oven to 375 degrees F. 
28. Brush the babka once more with the egg wash.
29. Sprinkle the streusel evenly over the top, pressing lightly so the crumbs adhere to the babka. 
30. Bake until the top is a deep golden brown, about 50 minutes. 
31. Cool the bread in the pan on a wire rack for 25 minutes.
32. Then unmold the bread from the pan (some of the streusel may fall off) and place on the wire rack to cool completely.