Mascarpone Cheese Babka Recipe
If you’re looking for a show-stopping treat that marries rich, creamy cheese with pillowy soft bread, you have to try Mascarpone Cheese Babka. This stunning loaf swirls together luscious mascarpone, a touch of sweet vanilla, and—if you wish—a sprinkle of chocolate, all tucked inside golden, buttery layers. The result is a dreamy, tender bread that’s perfect for breakfast, brunch, or as a centerpiece dessert. Once you slice into those gorgeous twists and taste the melt-in-your-mouth filling, you’ll understand why Mascarpone Cheese Babka is an irresistible favorite in my kitchen.
Ingredients You’ll Need
When it comes to making Mascarpone Cheese Babka, the secret is in the simplicity and quality of each ingredient. Each one brings something special, whether it’s richness, structure, or a hint of brightness, ensuring your babka turns out as delicious as it looks.
- All-purpose flour: The backbone of your babka, giving it the perfect soft-yet-structured crumb.
- Granulated sugar: Lends just enough sweetness to balance the filling and dough.
- Active dry yeast: The magic ingredient for that beautiful rise and tender texture.
- Salt: Enhances every flavor and keeps the loaf from tasting flat.
- Whole milk, warmed: Adds richness and helps activate the yeast for a fluffy result.
- Large eggs, room temperature: Give the dough richness and a lovely golden color.
- Vanilla extract: A splash of warmth that perfumes both dough and filling.
- Unsalted butter, softened: Makes the crumb ultra-soft and deliciously buttery.
- Mascarpone cheese: The star of the show; creamy, smooth, and subtly tangy.
- Powdered sugar: Sweetens the mascarpone filling to perfection.
- Lemon zest (optional): Brightens the filling with a fresh, citrusy note.
- Mini chocolate chips or chopped dark chocolate (optional): For a decadent twist in every bite.
- Egg (for egg wash): Brushed on top for that irresistible golden sheen.
- Water (for egg wash): Thins the egg wash for easy brushing and even browning.
How to Make Mascarpone Cheese Babka
Step 1: Make the Dough
Start by whisking together the flour, sugar, yeast, and salt in a large mixing bowl. In a separate bowl, combine your warm milk, eggs, and vanilla extract. Add the wet ingredients to the dry, mixing until a shaggy dough forms. Now comes the fun: knead in the softened butter, a tablespoon at a time, until the dough is smooth and elastic. This will take about 8 to 10 minutes by hand, or 5 to 6 minutes in your stand mixer. Place your dough in a lightly greased bowl, cover, and let it rise somewhere warm until doubled in size—usually about 1 ½ to 2 hours.
Step 2: Prepare the Mascarpone Cheese Filling
While your dough is rising, it’s time to whip up the creamy heart of this babka. In a bowl, blend together mascarpone cheese, powdered sugar, vanilla extract, and lemon zest if you’re using it. Stir until everything is silky smooth and irresistible. Set the bowl aside—you’ll want to taste-test, but save enough for the filling!
Step 3: Roll, Fill, and Shape
Punch down your risen dough and roll it out on a lightly floured surface into a rectangle roughly 10 by 14 inches. Spread your mascarpone filling evenly, leaving a little border around the edges to prevent spillage. Sprinkle over mini chocolate chips or dark chocolate if you’re feeling indulgent. Starting from the long side, roll the dough up tightly into a log. With a sharp knife, slice the log lengthwise down the middle, exposing all those gorgeous layers. Twist the two halves together, keeping the cut sides facing up, and nestle your twist into a greased 9×5-inch loaf pan. Cover, and let it rise again for 30 to 45 minutes.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F. Brush the top of your babka with the egg wash for a glossy finish. Bake for 35 to 40 minutes, until the loaf is golden brown and your kitchen smells absolutely heavenly. If the top browns a bit too quickly, tent it loosely with foil for the last 10 minutes. Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—if you can wait before slicing in!
How to Serve Mascarpone Cheese Babka
Garnishes
A dusting of powdered sugar is classic and highlights the beautiful swirls. For extra shine and a hint of sweetness, you can brush your cooled Mascarpone Cheese Babka with a simple syrup glaze. Or, for a touch of decadence, drizzle with a little melted chocolate or a dollop of whipped cream when serving.
Side Dishes
Serve slices of your babka alongside fresh berries, a fruit compote, or even a tangy yogurt for a delightful brunch spread. A cup of hot coffee or a frothy latte complements the rich flavors beautifully, making every bite feel extra special.
Creative Ways to Present
For a stunning brunch centerpiece, slice your Mascarpone Cheese Babka and fan the pieces on a pretty platter. You can also cut thick slices, toast them lightly, and top with a scoop of mascarpone and a drizzle of honey for a dessert twist. Individual babka slices wrapped in parchment make adorable and delicious edible gifts.
Make Ahead and Storage
Storing Leftovers
Wrap your Mascarpone Cheese Babka tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This helps keep it soft and moist, preserving all the lovely flavors.
Freezing
To freeze, let your babka cool completely, then wrap it securely in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight at room temperature—just as delicious as fresh!
Reheating
If you prefer your babka warm, reheat slices in the microwave for 10 to 15 seconds, or in a 300°F oven for a few minutes. This brings back that fresh-from-the-oven aroma and soft texture, making leftovers just as tempting.
FAQs
Can I make Mascarpone Cheese Babka ahead of time?
Absolutely! You can prepare the dough and filling a day in advance. Shape the babka, cover, and refrigerate overnight. Let it come to room temperature and finish the second rise before baking for maximum convenience and flavor.
What if I don’t have mascarpone cheese?
While mascarpone is key to this recipe’s signature creaminess, you can substitute with full-fat cream cheese for a slightly tangier flavor. The texture will remain smooth and delicious.
How do I know when my babka is fully baked?
Your babka should be a deep golden brown and sound slightly hollow when tapped. An instant-read thermometer inserted into the center should register about 190°F. If in doubt, bake a few minutes longer, covering with foil if needed to prevent over-browning.
Can I add nuts or fruit to the filling?
Definitely! Chopped toasted hazelnuts, walnuts, or dried cherries make excellent additions to the mascarpone filling, adding texture and bursts of flavor. Be careful not to overfill, so the loaf bakes evenly.
What’s the best way to slice Mascarpone Cheese Babka?
Use a sharp, serrated bread knife, and allow the babka to cool completely before slicing for the cleanest, most beautiful swirls. If you slice while still warm, the filling might ooze a bit, but it’s still absolutely delicious.
Final Thoughts
There’s something magical about baking a Mascarpone Cheese Babka from scratch—watching the dough rise, swirling in that creamy filling, and finally sharing thick, tender slices with friends and family. Trust me, once you try this recipe, it’ll become a beloved staple in your home as well. Don’t wait for a special occasion; make your own Mascarpone Cheese Babka and savor a little slice of bliss any time you like!
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Mascarpone Cheese Babka Recipe
- Total Time: 3 hours 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Mascarpone Cheese Babka is a luscious, soft sweet bread filled with a creamy mascarpone mixture and optional chocolate chips. Perfect for breakfast, brunch, or dessert, this Eastern European-inspired babka combines rich textures and subtle flavors in a beautifully twisted loaf that’s sure to impress.
Ingredients
Dough
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- ½ cup whole milk, warmed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, softened
Filling
- 8 oz mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional)
- ½ cup mini chocolate chips or chopped dark chocolate (optional)
Egg Wash
- 1 egg, beaten with 1 tablespoon water
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. Knead in the softened butter, a tablespoon at a time, until the dough becomes smooth and elastic. This should take about 8–10 minutes by hand or 5–6 minutes using a stand mixer with a dough hook.
- First Rise: Place the dough into a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 ½ to 2 hours, or until it has doubled in size.
- Prepare the Filling: While the dough rises, mix the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest in a bowl until smooth. Set this filling aside.
- Shape the Babka: Once risen, punch down the dough and roll it out on a lightly floured surface into a 10×14-inch rectangle. Spread the mascarpone filling evenly over the dough, leaving a small border around the edges. Sprinkle with chocolate chips if desired. Starting from the long side, roll the dough tightly into a log.
- Twist the Loaf: Slice the log lengthwise to expose the layers, then twist the two halves together with the cut sides facing up. Carefully place the twisted dough into a greased 9×5-inch loaf pan. Cover and let it rise again for 30–45 minutes.
- Preheat and Brush: Preheat your oven to 350°F (175°C). Brush the top of the babka gently with the prepared egg wash to give it a shiny, golden crust.
- Bake: Bake the babka for 35–40 minutes or until it is golden brown and cooked through. If it starts to brown too quickly, loosely cover the top with foil during the last 10 minutes of baking to prevent burning.
- Cool: Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This ensures the filling sets and the texture is perfect.
Notes
- For an extra touch of sweetness, drizzle the cooled babka with simple syrup or dust with powdered sugar before serving.
- Babka stores well when wrapped tightly and can be kept at room temperature for up to 3 days.
- You can omit the chocolate chips for a pure mascarpone cheese flavor or substitute with nuts for added crunch.
- Make sure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
- Prep Time: 25 minutes (plus 2–2.5 hours rising time)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 11g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
