Laura Mariano
Mascarpone Cheese Babka is a luxurious twist on the classic Eastern European sweet bread. With rich swirls of creamy mascarpone cheese layered between soft, yeasted dough, this indulgent bake delivers both comfort and elegance in every slice. Whether you’re enjoying it with a warm drink or serving it for a special occasion, mascarpone babka is a showstopper.
Why You’ll Love This Mascarpone Cheese Babka Recipe
-
Ultra-creamy filling with a subtle tang
-
Rich, buttery dough that’s soft and tender
-
Impressive presentation with beautiful marbling
-
Perfect for brunch, dessert, or gifting
-
Customizable flavors like chocolate, cinnamon, or fruit
What Is Mascarpone Cheese Babka?
Mascarpone Cheese Babka is a yeasted sweet bread filled with a mascarpone cheese mixture, often sweetened and sometimes enhanced with flavorings like lemon zest, vanilla, or jam. It’s braided before baking, giving it its signature swirled appearance.
Ingredients That Make This Mascarpone Cheese Babka Special
-
All-purpose flour – provides structure
-
Active dry yeast – for a tender rise
-
Eggs and butter – enrich the dough
-
Mascarpone cheese – creamy, mild, and luxurious
-
Sugar and vanilla – for sweetness and warmth
-
Optional add-ins: lemon zest, fruit preserves, chocolate
Mascarpone Choices: Which Mascarpone Works Best?
| Mascarpone Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Italian-style | Rich, slightly tangy | Ultra creamy | Traditional filling |
| American-style | Milder, smoother | Less dense | Lighter flavor variations |
| Whipped | Airy and light | Fluffy and spreadable | Easy-to-use but less rich |
Dough Forms – What’s Right?
Use a brioche-style dough for ultimate softness and richness. You can also opt for a basic sweet bread dough if you prefer something lighter.
Detailed Directions and Instructions (Step-by-Step Method)
-
Prepare the Dough
-
Activate yeast in warm milk with a pinch of sugar.
-
Mix with flour, eggs, sugar, and butter. Knead until elastic.
-
Let it rise until doubled in size (about 1–1.5 hours).
-
-
Make the Mascarpone Filling
-
Beat mascarpone with sugar, vanilla extract, and optional zest.
-
-
Assemble the Babka
-
Roll out dough into a rectangle. Spread mascarpone mixture evenly.
-
Roll into a log, then slice lengthwise and braid with filling exposed.
-
Place in a loaf pan and let rise again (30–45 minutes).
-
-
Bake
-
Bake at 175°C (350°F) for 35–40 minutes or until golden and set.
-
Optional: Brush with sugar syrup while warm for shine.
-
Cook Techniques
-
Use a stand mixer with dough hook for easier kneading.
-
Chill dough slightly before shaping to prevent stickiness.
-
Bake on the middle rack for even coloring.
Variations to Try
-
Chocolate swirl – add cocoa powder or chocolate chips
-
Berry jam – swirl in raspberry or strawberry preserves
-
Lemon poppy seed – add zest and poppy seeds to filling
-
Nutella babka – replace filling with hazelnut spread
Make-Ahead and Storage Tips
-
Make ahead: Refrigerate the shaped dough overnight and bake fresh.
-
Storage: Store in an airtight container at room temperature for 2–3 days.
-
Freeze: Wrap slices individually and freeze up to 1 month.
What to Serve with Mascarpone Cheese Babka?
-
Coffee or espresso
-
Fresh fruit
-
Lightly sweetened whipped cream
-
A glass of dessert wine or milk
Mascarpone Cheese Babka for the Holidays & Celebrations
Perfect for Easter, Christmas, brunches, or as a homemade gift. Add seasonal spices or festive toppings like powdered sugar or candied citrus.
Troubleshooting Common Issues
| Problem | Fix |
|---|---|
| Dough not rising | Check yeast freshness, keep dough warm |
| Filling leaking during bake | Roll tightly and seal edges |
| Babka too dry | Avoid overbaking, and don’t skip the syrup |
| Dough too sticky | Chill briefly and use lightly floured hands |
FAQs
Can I use cream cheese instead of mascarpone?
Yes, but the flavor will be tangier and the texture denser.
Can I freeze the baked babka?
Absolutely! Wrap well and freeze for up to a month.
Why did my babka sink in the middle?
It may have been underbaked or overfilled—try reducing the filling slightly next time.
Final Thoughts & Baking Encouragement
Mascarpone Cheese Babka may look intricate, but it’s a surprisingly approachable bake with stunning results. Take your time, enjoy the process, and know that even imperfect swirls still taste amazing. Whether you’re baking it for yourself or to share, this babka is sure to become a favorite.
Mascarpone Cheese Babka
Equipment
- Stand mixer or mixing bowl
- Rolling Pin
- Loaf pan (9x5 inch)
- Mixing bowls
- Pastry brush
- Sharp knife or bench scraper
- Plastic wrap or clean towel
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet
- ½ cup warm milk (not hot)
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 6 tbsp unsalted butter, softened
For the Mascarpone Filling:
- 8 oz (225 g) mascarpone cheese
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- Optional: 1 tsp lemon zest or 2 tbsp fruit preserves
For the Syrup (Optional):
- ¼ cup water
- ¼ cup sugar
Instructions
- Activate the Yeast:In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Make the Dough:In a large bowl or stand mixer, combine flour, remaining sugar, eggs, vanilla, salt, and the yeast mixture. Mix until combined. Add butter, one tablespoon at a time, kneading until a smooth, elastic dough forms (8–10 minutes).
- First Rise:Cover the dough with a towel or plastic wrap and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Prepare Filling:In a bowl, mix mascarpone, sugar, vanilla, and optional lemon zest until smooth. Set aside.
- Shape the Babka:Punch down dough and roll into a large rectangle (about 12x16 inches). Spread mascarpone filling evenly, leaving a small border.
- Roll and Braid:Roll the dough into a log from the long edge. Slice the log lengthwise in half, exposing the filling. Twist the two halves together into a braid, keeping the cut sides up.
- Second Rise:Place the braid into a greased loaf pan. Cover and let it rise for another 30–45 minutes.
- Bake:Preheat oven to 175°C (350°F). Bake for 35–40 minutes, or until golden brown and cooked through.
- Optional Syrup Glaze:While baking, heat water and sugar in a small pan until dissolved. Brush over hot babka after baking for shine and moisture.
- Cool & Serve:Let babka cool in pan for 10 minutes, then transfer to a rack. Slice and enjoy warm or at room temperature.
Notes
- Mascarpone Substitution: If mascarpone is unavailable, you can use cream cheese mixed with a tablespoon of heavy cream for a similar texture.
- Filling Variations: Enhance your mascarpone filling with fruit preserves, lemon zest, chocolate chips, or a swirl of Nutella for added flavor.
- Make-Ahead Tip: You can refrigerate the shaped, unbaked babka overnight. Let it come to room temperature and rise before baking the next day.
- Shaping Tip: Chill the rolled dough for 10–15 minutes before slicing to make braiding easier and less messy.
- Syrup Glaze: Brushing with simple syrup after baking adds shine and keeps the bread moist for longer.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze sliced portions for up to 1 month.
- Serving Suggestion: Delicious served slightly warm with coffee or tea, or lightly toasted with a spread of jam.
