Description
This Mascarpone Cheese Babka is a delightful braided sweet bread featuring a rich mascarpone filling with hints of vanilla and lemon zest. Soft, tender, and beautifully twisted, this homemade babka offers a perfect balance of creamy filling and fluffy dough. Ideal for breakfast, brunch, or an indulgent snack.
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
- Mix dry ingredients: In a large bowl or stand mixer, combine the all-purpose flour, sugar, salt, and instant yeast. This creates the base for your dough.
- Add wet ingredients and form dough: Add the eggs and warm milk to the dry ingredients. Mix together until a shaggy dough forms, bringing all components together.
- Knead in butter: Gradually knead the softened butter into the dough. Continue kneading for about 8 to 10 minutes, either by hand or with a mixer, until the dough is smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place until it doubles in size, which should take about 1½ to 2 hours.
- Prepare the mascarpone filling: In a separate bowl, mix together the mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest until smooth and well combined. Keep the filling chilled until ready to use.
- Shape the dough: Punch down the risen dough to release air. Roll it out on a floured surface into a 10×14 inch (25×35 cm) rectangle, preparing it for filling.
- Spread filling: Evenly spread the mascarpone filling over the dough rectangle, leaving a small border around the edges to prevent leaks during baking.
- Roll the dough: Starting from the long side, roll the dough tightly into a log shape, encasing the filling inside.
- Twist the babka: Slice the rolled dough lengthwise down the center to expose the filling inside, then twist the two strands together with the cut sides facing up to form the characteristic babka shape.
- Second rise: Place the twisted loaf into a greased loaf pan. Cover loosely and let it rise for 30 to 45 minutes to puff up before baking.
- Bake: Preheat the oven to 180°C (356°F). Bake the babka for 40 to 45 minutes until it turns golden brown and is cooked through.
- Cool and serve: Let the babka cool in the pan for 10 minutes, then transfer it to a wire rack. Optionally dust with powdered sugar. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Use room temperature eggs for best dough texture.
- The lemon zest is optional but adds a bright flavor contrast to the rich mascarpone.
- Make sure to knead the butter thoroughly for a smooth, elastic dough.
- Allowing the dough to rise fully twice ensures a tender and airy babka.
- You can dust the finished babka with powdered sugar for an elegant presentation.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
