Description
This Mascarpone Cheese Babka is a rich and indulgent sweet bread featuring a tender, yeasted dough filled with a creamy mascarpone cheese mixture. The dough is soft and fluffy, enhanced by warm milk and butter, while the filling adds a luscious, slightly tangy sweetness with hints of vanilla and lemon zest. Twisted into a beautiful loaf and baked to golden perfection, this babka is perfect for breakfast, brunch, or as a delightful dessert.
Ingredients
Scale
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
Mascarpone Filling
- 250g mascarpone cheese
- ¼ cup (50g) sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Combine dry ingredients. In a large bowl or stand mixer, combine the all-purpose flour, sugar, salt, and instant yeast to create the base for your dough.
- Add wet ingredients. Add the eggs and warm milk to the dry mixture and mix until a shaggy dough forms, bringing the ingredients together.
- Knead the dough. Gradually knead in the softened unsalted butter until the dough becomes smooth and elastic. This process should take about 8 to 10 minutes and is crucial for gluten development.
- First rise. Cover the dough and place it in a warm spot to rise until it doubles in size, approximately 1½ to 2 hours, allowing the yeast to ferment and the dough to become airy.
- Prepare filling. While the dough is rising, mix together mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest (if using) until smooth. Keep this filling chilled until ready to use.
- Roll out dough. Punch down the risen dough to release air, then roll it out on a floured surface into a 10 by 14 inch (25 by 35 cm) rectangle to prepare for filling.
- Spread filling. Evenly spread the mascarpone filling over the rolled dough, leaving a small border along the edges to prevent overflow when rolling.
- Form the log. Roll the dough tightly from the long side into a log shape, encasing the filling inside.
- Slice and twist. Using a sharp knife, slice the log lengthwise down the middle to expose the filling layers, then twist the two strands together with the cut sides facing up to create the babka’s signature swirl.
- Second rise. Place the twisted loaf into a greased loaf pan, cover loosely, and let it rise again for 30–45 minutes until slightly puffed.
- Bake. Preheat the oven to 180°C (356°F). Bake the babka for 40–45 minutes until the loaf is golden brown and fully cooked through.
- Cool and serve. Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar and serve warm or at room temperature.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast during mixing.
- For a stronger lemon flavor, add more zest or a teaspoon of lemon juice to the filling.
- If the babka starts browning too quickly, tent it with foil during baking.
- Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
- Optional: Dust the finished babka with powdered sugar for an elegant presentation.
