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Mascarpone Cheese Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 1 loaf (about 10 servings)
  • Category: Baking
  • Method: Baking
  • Cuisine: Jewish Eastern European

Description

This Mascarpone Cheese Babka is a soft, tender yeast bread swirled with a luscious mascarpone filling. With a delicate lemon zest and vanilla-scented cream cheese layer twisted into a golden, fragrant loaf, it makes for a perfect indulgent breakfast or dessert. The dough is enriched with butter and eggs, creating a rich but fluffy texture that complements the decadent mascarpone filling. Baking yields a beautifully twisted loaf with a sweet, creamy interior and a lightly crisp crust.

Ingredients

Dough Ingredients

  • 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

Mascarpone Filling

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

Instructions

  1. Combine dry ingredients: In a large bowl or stand mixer, mix the flour, sugar, salt, and instant yeast together until well combined.
  2. Add wet ingredients: Add the 2 large eggs and warm milk to the dry ingredients. Stir or mix until a shaggy dough forms and ingredients begin to come together.
  3. Knead in butter: Gradually knead in the softened butter, either by hand or using a stand mixer with a dough hook. Continue kneading until the dough is smooth, elastic, and slightly tacky, about 8–10 minutes.
  4. First rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place until doubled in size, approximately 1½ to 2 hours.
  5. Make mascarpone filling: While the dough rises, mix the mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest in a bowl until smooth and creamy. Keep the filling chilled until ready to use.
  6. Shape the dough: Once risen, punch down the dough to release air. On a floured surface, roll the dough into a 10×14 inch rectangle, working carefully to maintain even thickness without tearing.
  7. Spread filling: Evenly spread the chilled mascarpone filling over the rolled dough, leaving a small border around the edges to prevent seepage during baking.
  8. Form the log: Starting from the long side, roll the dough tightly into a log shape, sealing the edges gently as you go.
  9. Cut and twist: Using a sharp knife, slice the log lengthwise down the middle to expose the layers of filling. Twist the two strands together, keeping the cut sides facing up to reveal the filling swirls.
  10. Prepare for second rise: Place the twisted loaf into a greased loaf pan. Cover loosely with a towel or plastic wrap and let it rise for 30–45 minutes to puff up slightly.
  11. Bake the babka: Preheat the oven to 180°C (356°F). Bake the loaf for 40–45 minutes until the crust is golden brown and the bread is cooked through. If the top browns too quickly, loosely tent foil over the loaf towards the end.
  12. Cool and serve: Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack. Optionally dust with powdered sugar. Serve warm or at room temperature for best flavor and texture.

Notes

  • Ensure milk is warm to encourage yeast activation but not too hot to kill the yeast.
  • Kneading well is key to a soft and elastic dough.
  • The lemon zest is optional but adds a lovely fresh note that complements the mascarpone.
  • Use a very sharp knife when slicing the dough log to avoid squashing the layers.
  • The babka is best enjoyed fresh but can be stored wrapped tightly at room temperature for 2 days or frozen for longer storage.

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