Mascarpone Cheese Babka

Why You’ll Love This Recipe

• Soft, tender dough with a rich mascarpone filling.
• Classic babka twists showcase beautiful swirls of creamy cheese.
• Versatile for customizing with nuts, chocolate, or fruit.
• Great for making ahead with easy refrigeration or freezing options.
• Perfect for special occasions or everyday indulgence.

Ingredients

For the 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

For the Mascarpone Filling:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Dough

• In a large bowl or stand mixer, combine flour, sugar, salt, and instant yeast.
• Add eggs and warm milk. Mix until a shaggy dough forms.
• Knead in softened butter gradually until dough is smooth and elastic (8–10 minutes).
• Cover and let rise in a warm place until doubled, about 1½ to 2 hours.

Step 2: Make the Mascarpone Filling

• Mix mascarpone, sugar, egg yolk, vanilla, and lemon zest until smooth. Keep chilled until ready.

Step 3: Roll and Fill the Dough

• Punch down risen dough and roll out on a floured surface into a 10×14 inch rectangle.
• Spread mascarpone filling evenly, leaving a small border.
• Roll the dough tightly from the long side into a log.
• Slice lengthwise down the middle to expose filling. Twist the two strands together, cut sides up.

Step 4: Bake the Babka

• Place twisted loaf in greased loaf pan. Cover loosely and let rise 30–45 minutes.
• Preheat oven to 180°C (356°F).
• Bake for 40–45 minutes until golden and cooked through.

Step 5: Cool and Serve

• Cool in the pan for 10 minutes, then transfer to wire rack.
• Dust with powdered sugar if desired. Serve warm or at room temperature.

Servings and Timing

• Yield: 1 large loaf
• Prep Time: 25 minutes
• Rise Time: 1½–2 hours
• Bake Time: 40–45 minutes
• Total Time: About 3 hours

Cook Techniques

• Kneading: Develops gluten for structure and elasticity; knead until smooth and tacky but not sticky.
• Proofing (First Rise): Ferments dough for light texture; cover and let double in warm area.
• Filling and Rolling: Spread filling carefully and roll tightly for even swirls.
• Slicing and Twisting: Slice dough lengthwise and twist with cut sides up to show filling.
• Proofing Again (Second Rise): Final dough lift before baking for softness.
• Baking: Bake in middle oven rack; test with toothpick for doneness.
• Cooling: Cool in pan then on rack to avoid sogginess and preserve texture.

Storage Tips

• Room temperature (1–2 days): Wrap tightly in plastic or foil; store airtight. Avoid refrigeration if possible.
• Refrigerator (up to 5 days): Wrap well and store in container; let sit at room temperature before serving.
• Freezer (up to 2 months): Wrap slices or whole loaf tightly; thaw overnight in fridge or a few hours at room temp.

Reheating Tips

• Oven or toaster oven (best texture): Warm at 150–160°C (300–320°F) for 5–7 minutes, cover loosely with foil if desired.
• Microwave (quick): Wrap slice in damp paper towel; microwave 10–15 seconds. Avoid overheating to prevent rubbery filling.

Bonus Tip: Refresh with Syrup

Brush a light sugar syrup (equal parts sugar and water boiled briefly) over the babka after reheating for extra moisture and a bakery-style finish.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, but cream cheese gives a slightly tangier flavor.

Why isn’t my dough rising?

Check yeast freshness, milk temperature (should be warm, not hot), and give dough enough time in a warm spot.

Can I prepare the dough ahead of time?

Yes, refrigerate dough overnight, then bring to room temperature and finish rising before baking.

How do I get a strong swirl pattern?

Roll tightly, slice lengthwise carefully, and twist with cut sides up.

My babka browns too fast—what should I do?

Cover the top loosely with foil during the last 15–20 minutes of baking.

Can I add chocolate, nuts, or fruit to the filling?

Yes, but don’t overfill to avoid overflow during baking.

Do I need a stand mixer?

No, but it helps. Kneading by hand takes longer but works fine.

How long does babka stay fresh?

Best within 2–3 days at room temperature; freeze for longer storage.

Conclusion

Mascarpone Cheese Babka is a rich, creamy, and beautifully swirled bread perfect for any occasion. Combining simple ingredients with classic baking techniques, this babka delivers moist texture and delightful flavor that pairs wonderfully with coffee or tea. Whether made plain or customized, it’s sure to impress and satisfy.

Mascarpone Cheese Babka

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• Author: Chef Sara
• Total Time: About 3 hours
• Yield: 1 large loaf
• Diet: Vegetarian

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Description

Mascarpone Cheese Babka is a rich, buttery bread with a smooth, creamy mascarpone filling. This moist and tender cake features beautiful swirls and is perfect for gatherings or as a sweet treat alongside coffee or tea.

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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

250g mascarpone cheese

1 large egg yolk

¼ cup (50g) sugar

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

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Instructions

1. In a large bowl or stand mixer, combine flour, sugar, salt, and yeast.
2. Add eggs and warm milk. Mix until a shaggy dough forms.
3. Knead in softened butter gradually until dough is smooth and elastic, about 8–10 minutes.
4. Cover and let rise in a warm place until doubled, about 1½ to 2 hours.
5. Mix mascarpone, sugar, egg yolk, vanilla, and lemon zest until smooth. Keep chilled.
6. Punch down dough and roll out on floured surface into a 10×14 inch rectangle.
7. Spread mascarpone filling evenly, leaving a small border.
8. Roll dough tightly from long side into a log.
9. Slice lengthwise down the middle to expose filling and twist strands together with cut sides up.
10. Place twisted loaf in greased loaf pan. Cover loosely and let rise 30–45 minutes.
11. Preheat oven to 180°C (356°F). Bake 40–45 minutes until golden and cooked through.
12. Cool in pan 10 minutes, then transfer to wire rack. Dust with powdered sugar if desired and serve warm or room temperature.

Notes

Knead until dough is smooth and tacky but not sticky.

Roll tightly and twist with cut sides up for defined swirls.

Cover loaf with foil if browning too fast in final baking minutes.

Can add nuts, chocolate, or fruit to filling but avoid overfilling.

Dough can be refrigerated overnight; bring to room temperature before final rise.

Store at room temp up to 2 days; refrigerate up to 5 days; freeze up to 2 months.

Reheat in oven or microwave with care to maintain texture.

Brush with sugar syrup after reheating for bakery-style finish.

• Prep Time: 25 minutes
• Cook Time: undefined
• Category: Dessert
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 15g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 70mg