In a sauce pan using a whisk, combine milk, a table spoon of flour, a table spoon of sugar, eggs, egg yolks, and the dry active yeast.
Let it rest for about 10 minutes to activate the yeast. Pour remaining flour, remaining sugar, orange zest and vanilla into a bowl of a stand mixer. Add the activated yeast mixture to the flour mixture, and using a dough hook mix all the ingredients together on low to medium speed for 2-3 minutes and then increase the speed to medium and mix the dough for another 4-5 minutes.
In the meantime, melt the butter on low heat. Once the dough comes off the walls of the bowl, reduce the speed to low and slowly pour in the melted butter. Mix on low speed for additional 4-5 minutes.
Remove the bowl from the mixer, cover it with a clean dish towel, and let the dough rest for about 45 minutes to one hour, until it doubles in size.
While the dough rises, preheat the oven to 350 degrees. Proceed to making the filling.
In a mixing bowl add the framer's cheese, sugar, egg, and vanilla. Mix it using a fork until evenly combined.
On a flat and sprinkled with flour surface, roll out about a pound of the Babka dough.
Try to make roll it into a large rectangular shape.
Using a large spoon, take the cheese filling and evenly spread it to the edges of the dough.
Roll up the dough into a large long roll.
Using a sharp knife, cut the roll in half.
Twist the dough and then fold it again.
Place it into a large loaf pan lined with parchment paper.
Preheat your oven to 350 Fahrenheit or 180 Celsius. Let your Babka rest for 30-45 minutes.
Right before baking, take a glazing brush and brush some egg white on the surface of your Babka.
Bake your Babka for 30-35 minutes. Or until the surface is golden brown.
Once your Babka is baked, you can top it with a sugar glaze. To make a sugar glaze, take a 3/4 cup of powdered sugar and add 1 tbsp of water or lemon juice. Mix it over low heat until the sugar turns into a syrup-like mixture. Using a brush, brush it over the surface of your baked Babka once it has cooled.