Lemon Cheese Babka

Combine the yeast and a small amount of sugar in the warm water; stir until it dissolves completely. Allow the mixture to sit for about 10 minutes, or until it becomes frothy.\nIn a separate bowl, whisk together the 1/2 cup of softened butter, 1/4 cup of sugar, a pinch of salt, 2 teaspoons of vanilla extract, milk, and 3 eggs. Gradually add 1 cup of flour to the mixture and mix until well combined. Add the yeast mixture from step one and blend for 1 minute.\nGradually add more flour to the dough as needed, until it forms a smooth and elastic texture. Transfer the dough onto a lightly floured surface and knead until it becomes pliable and easy to shape.\nShape the dough into a round and place it in a greased bowl, turning to coat the dough evenly. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for about 1 1/2 hours, or until it has doubled in size.\nIn a separate bowl, mix together the farmers' cheese, 1/3 cup of sugar, sour cream, 1 egg, 1 teaspoon of vanilla extract, and dried lemon peel until smooth. Set the filling aside.\nLightly grease a 10-inch fluted tube pan, such as a Bundt pan.\nTransfer the dough onto a lightly floured surface and shape it into a 10-inch by 12-inch rectangle. Brush the dough with 2 tablespoons of melted butter and spread the cheese filling evenly over the dough.\nRoll the dough up like a jelly roll, starting from the long end. Twist the dough 6 to 8 times to form a rope-like shape, then pinch the seams and ends closed. Arrange the dough in the greased pan and cover loosely.\nAllow the dough to rise for another 1 hour, or until it has doubled in size.\nPreheat the oven to 350 degrees F (175 degrees C).\nBake the babka in the preheated oven for 40 to 45 minutes, or until it is deep golden brown. Remove from the oven and let stand for 5 minutes before inverting onto a wire rack.\nAllow the babka to cool completely, or for at least 2 hours, before slicing and serving.