Mascarpone Cheese Babka
Mascarpone Cheese Babka is a rich, buttery, and beautifully braided sweet bread filled with a creamy mascarpone cheese mixture. With its soft, tender crumb and swirls of luscious filling, this indulgent treat is perfect for breakfast, brunch, or dessert. Whether served warm from the oven or enjoyed the next day, every bite offers a perfect balance of comfort and elegance. Ideal for holidays, celebrations, or cozy mornings at home.
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.