Cheese-Filled Babka

In large bowl, cream butter with sugar until light and fluffy.

In a second bowl with mixer at medium speed, beat salt with eggs until they are very thick and pale. Stir in the butter and sugar mixture.

Sprinkle yeast in very warm water, 110 degrees F, stir until dissolved. With a spoon, beat into sugar mixture along with lemon rind and cinnamon. Add flour alternately with milk, beating with spoon after each addition until smooth. Cover and let rise in warm place (85 degrees F) until double, about 1 1/2 hours.

Stir down and let rise again until double, about 45 minutes.

Butter thoroughly a 3-quart fluted ring mold or Bundt pan, dust with bread crumbs and set aside.

To make the filling: With mixer on high speed beat together cheese, egg yolks, sugar, salt and extracts until light. Refrigerate.

To assemble: When dough has risen second time, stir it down. Then spoon half of dough into prepared pan or mold. Cover with cheese filling, pressing it down into dough. Spoon the rest of dough over the filling and let rise in warm place until doubled, about 30 minutes.

Heat oven to 350 degrees F.

When babka has doubled, bake for 45 to 60 minutes or until done.

Remove from oven and let stand in pan for 15 minutes. Remove to wire rack and cool.