Description
This Mascarpone Cheese Babka is a soft, tender, and slightly sweet braided bread filled with rich mascarpone cheese. The dough is enriched with eggs and butter, making it wonderfully fluffy, while a creamy mascarpone filling with a hint of vanilla and lemon zest adds a delightful contrast. Perfect as a dessert or an indulgent breakfast treat, this babka bakes to a golden crust with a luscious, creamy interior.
Ingredients
Scale
Dough 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
Mascarpone Filling
- 250g mascarpone cheese
- ¼ cup (50g) sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Mix Dry Ingredients: In a large bowl or stand mixer, combine the flour, sugar, salt, and instant yeast to ensure even distribution of the leavening and seasoning.
- Add Wet Ingredients: Add the eggs and warm milk to the dry mix. Stir or mix until a shaggy dough forms, starting the hydration and gluten development process.
- Knead the Dough: Gradually knead in softened butter, continuing to knead the dough for about 8–10 minutes until it becomes smooth and elastic, which indicates good gluten formation for structure.
- First Rise: Cover the dough and place it in a warm location to rise until it doubles in size, approximately 1½ to 2 hours, allowing the yeast to ferment and the dough to develop flavor and volume.
- Prepare Filling: While dough rises, mix together mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest until smooth. Keep chilled to maintain firmness for spreading.
- Shape Dough: Punch down the risen dough to release air, then roll it out on a floured surface into a 10×14 inch rectangle, preparing it for filling.
- Spread Filling: Evenly spread the chilled mascarpone filling over the dough, leaving a small border around the edges to help seal the roll.
- Roll the Dough: Tighten roll the dough from the long side into a log shape, ensuring the filling is enclosed.
- Slice and Twist: Using a sharp knife, slice the log lengthwise down the middle to expose the filling. Twist the two strands together with cut sides facing up to create the classic babka braid appearance.
- Second Rise: Place the twisted loaf into a greased loaf pan. Cover loosely and let it rise for about 30–45 minutes until puffed and nearly doubled.
- Bake: Preheat the oven to 180°C (356°F). Bake the babka for 40–45 minutes until golden brown and cooked through, with a firm crust and bubbly filling.
- Cool and Serve: Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack. Optionally dust with powdered sugar. Serve warm or at room temperature for the best flavor and texture.
Notes
- If you do not have instant yeast, you can substitute with active dry yeast. Bloom it first in warm milk for 5-10 minutes before adding to flour.
- The lemon zest is optional but adds a bright citrus note that complements the rich mascarpone filling well.
- Ensure the butter is softened to room temperature for proper incorporation into the dough.
- The dough should be kneaded until elastic but not sticky to handle easily and achieve a light texture.
- For more shine and color on the baked babka, you can brush it with an egg wash before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish/Eastern European
