Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mascarpone Cheese Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 61 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 2 hours 40 minutes (including rising times)
  • Yield: 1 large loaf (approximately 12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: Eastern European

Description

This Mascarpone Cheese Babka is a rich, tender, and beautifully twisted yeast bread filled with a creamy mascarpone mixture. Perfect for breakfast, brunch, or dessert, it bakes to golden perfection with a soft, flavorful crumb and a subtle hint of lemon zest in the filling.

Ingredients

Dough:

  • 3 cups (360g) all-purpose flour
  • ¼ cup (50g) sugar
  • 1 packet (7g) instant yeast
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (120ml) warm milk
  • 60g unsalted butter, softened

Filling:

  • 250g mascarpone cheese
  • ¼ cup (50g) sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  1. Mix dry ingredients: In a large bowl or stand mixer, combine flour, sugar, salt, and yeast to prepare the base for your dough.
  2. Add wet ingredients: Add the eggs and warm milk to the dry mixture and mix until a shaggy dough forms, ensuring all ingredients are well combined.
  3. Knead dough: Gradually knead in softened butter until the dough becomes smooth and elastic, about 8–10 minutes, developing gluten for a soft texture.
  4. First rise: Cover the dough and let it rise in a warm place until doubled in size, approximately 1½ to 2 hours, which activates the yeast.
  5. Prepare filling: In a separate bowl, mix mascarpone, sugar, egg yolk, vanilla, and lemon zest until smooth. Keep it chilled to maintain consistency.
  6. Shape dough: Punch down the risen dough and roll it out on a floured surface into a 10×14 inch rectangle for even filling distribution.
  7. Spread filling: Evenly spread the mascarpone filling over the dough, leaving a small border around edges to seal the loaf.
  8. Roll dough: Tightly roll the dough from the long side into a log to prepare for twisting, ensuring a snug spiral of filling inside.
  9. Twist and slice: Slice the rolled log lengthwise down the middle to expose the filling, then twist the two strands together with the cut sides facing up to create the signature babka look.
  10. Second rise: Place the twisted loaf in a greased loaf pan, cover loosely, and let it rise for 30–45 minutes until slightly puffed.
  11. Bake: Preheat the oven to 180°C (356°F) and bake the babka for 40–45 minutes until golden brown and cooked through, ensuring a tender crumb.
  12. Cool and serve: Cool the babka in the pan for 10 minutes before transferring to a wire rack. Optionally dust with powdered sugar. Serve warm or at room temperature for best flavor.

Notes

  • Ensure the milk is warm, not hot, to avoid killing the yeast.
  • Softened butter should be at room temperature for easier incorporation into the dough.
  • For a more pronounced lemon flavor, increase the zest or add a teaspoon of lemon juice to the filling.
  • The babka can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • If desired, brush the top with a simple syrup after baking for extra shine and sweetness.

Find it online: https://slsrecipes.com/mascarpone-cheese-babka-recipe-2/