If you’re searching for the ultimate showstopper to share with friends or treat yourself, let me introduce you to Mascarpone Cheese Babka. This dessert bread combines rich, pillowy dough with a silky mascarpone filling and, if you’re feeling a little extra, flecks of chocolate. Every twist and swirl of the loaf promises a bite that’s delicately sweet, delightfully creamy, and altogether unforgettable. Whether you serve it for brunch, dessert, or an afternoon pick-me-up, this Mascarpone Cheese Babka is a celebration on a plate.
Ingredients You’ll Need
Gather these simple yet essential ingredients to make your Mascarpone Cheese Babka a true masterpiece. Each one brings something special—flavor, texture, or color—contributing to the bread’s irresistible appeal.
- All-purpose flour: The sturdy foundation that forms the babka’s soft, tender crumb.
- Granulated sugar: Adds sweetness and helps the dough achieve a beautiful golden color.
- Active dry yeast: Creates that lovely rise and airy structure in your bread.
- Salt: Brightens and balances the sweetness, making every flavor pop.
- Whole milk, warmed: Ensures the dough stays moist with just the right touch of richness.
- Unsalted butter, softened: Delivers a melt-in-your-mouth experience and a luxurious texture.
- Large eggs: Contribute richness, color, and structure to the dough.
- Vanilla extract: Lends an aromatic sweetness that complements the mascarpone perfectly.
- Mascarpone cheese, softened: The star of the filling, bringing a creamy, mildly tangy flavor.
- Powdered sugar: Sweetens the mascarpone filling without any grittiness.
- Mini chocolate chips or finely chopped dark chocolate (optional): For chocolate lovers, this adds a touch of decadence and textural contrast.
- Water: Used in the syrup to keep the babka beautifully moist and glossy.
How to Make Mascarpone Cheese Babka
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt. Add the warmed milk, softened butter, eggs, and vanilla extract. Mix it all together—start with a spoon, then use your hands—until a rough dough forms. Knead on a floured surface for 8 to 10 minutes (or 5 minutes in a stand mixer with the dough hook) until the dough is smooth, elastic, and just a touch tacky. Pop the dough into a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, about 1 1/2 hours. This step sets the stage for that soft, fluffy crumb we love in a Mascarpone Cheese Babka!
Step 2: Make the Filling
While your dough is rising, take this chance to create the luscious filling. In a medium bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Make sure the mascarpone is really at room temperature so it blends effortlessly and spreads evenly.
Step 3: Shape the Babka
Once the dough has risen, punch it down to deflate gently. On a lightly floured surface, roll the dough into a large 10×18-inch rectangle. Spread the mascarpone mixture evenly all the way to the edges, leaving a one-inch border to keep things neat. If you’re feeling decadent, now’s the time to sprinkle over those mini chocolate chips or dark chocolate pieces. Starting at the long side, roll up the dough tightly to form a log. Slice the log in half lengthwise—exposing the gorgeous swirls of filling—then twist the two halves together to create an intricate braid. Carefully transfer the twist into a greased 9×5-inch loaf pan, cover, and let it rise for another 45 minutes until puffy.
Step 4: Bake
Preheat your oven to 350°F (175°C). Slide the filled loaf pan into the oven and bake the babka for 35 to 40 minutes, until it’s beautifully golden and cooked through. It should sound hollow when you tap the top, and those swirls will have puffed dramatically.
Step 5: Make and Brush the Syrup
While the babka is baking, combine water and granulated sugar in a small saucepan over medium heat. Stir until the sugar completely dissolves, forming a simple syrup. When your babka comes out of the oven, immediately brush the warm loaf generously with the syrup. This step keeps the Mascarpone Cheese Babka moist and gives it an irresistible glossy finish.
Step 6: Cool and Serve
Let the babka cool in the pan for 15 minutes, then carefully lift it out onto a wire rack to cool completely. This helps set the structure and ensures neat, gorgeous slices when you’re ready to serve. Patience pays off—it’ll be worth the wait!
How to Serve Mascarpone Cheese Babka
Garnishes
Show off your handiwork by dusting the sliced babka with a sprinkling of powdered sugar, or drizzle a little extra chocolate or simple glaze over the top for a seriously eye-catching finish. A few fresh berries or a sprig of mint can add color and bring out the mascarpone’s creaminess.
Side Dishes
Pair your Mascarpone Cheese Babka with a rich, freshly brewed coffee or creamy latte for a decadent breakfast or brunch. It also works beautifully with a glass of cold milk or a tart citrus salad if you want to balance the sweetness.
Creative Ways to Present
For a special touch, slice the babka, toast it lightly, and spread with whipped mascarpone or fruit preserves. Turn leftover slices into luxurious French toast, or cut into cubes for an elegant bread pudding. The possibilities are truly endless when it comes to presenting your Mascarpone Cheese Babka!
Make Ahead and Storage
Storing Leftovers
Once your Mascarpone Cheese Babka is completely cool, wrap it snugly in plastic wrap or foil. It’ll keep nicely at room temperature for up to two days, though the flavors deepen and meld beautifully by the next day—if you can resist eating it all fresh!
Freezing
If you want to save some for later, babka freezes like a dream. Wrap individual slices or the whole loaf tightly in plastic, then place in a freezer-safe bag. It’ll stay delicious for up to two months. Thaw overnight at room temperature or gently warm when cravings hit!
Reheating
To rejuvenate the babka’s soft, just-baked texture, pop slices in a low oven at 300°F for a few minutes, or give them a quick spin in a toaster oven. The mascarpone filling gets delightfully gooey again, making your kitchen smell irresistible.
FAQs
Can I use cream cheese instead of mascarpone?
You can absolutely substitute cream cheese, though it’s a bit tangier than mascarpone. Your babka filling will be slightly firmer and more pronounced in flavor, but still dreamy and delicious.
Do I have to include chocolate in the filling?
Nope! While mini chocolate chips or dark chocolate add decadence, feel free to omit them or swap in chopped nuts, dried fruit, or even a swirl of fruit preserves for a fruity twist.
What’s the best way to slice Mascarpone Cheese Babka without squishing it?
Use a serrated bread knife and let the babka cool completely before slicing. A gentle sawing motion will help preserve the beautiful layers and keep each piece neat.
Can I make Mascarpone Cheese Babka ahead of time?
Yes! This babka is actually even better the next day, so feel free to bake it in advance and store wrapped at room temperature. The flavors meld and the texture stays fantastic.
How do I know when the babka is fully baked?
Look for a deep golden-brown top and give the loaf a gentle tap—it should sound hollow. A skewer inserted into the center should come out clean or with just a few moist crumbs. If you’re unsure, aim for the full bake time for best results.
Final Thoughts
If you’re ready to bake something truly unforgettable, Mascarpone Cheese Babka is calling your name. Every gorgeous swirl is packed with flavor, and I promise it’s easier to make than it looks. Give it a try—this is the kind of recipe you’ll return to again and again, and you’ll love sharing it just as much as baking it!
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Mascarpone Cheese Babka Recipe
- Total Time: 3 hours 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Mascarpone Cheese Babka, a delightful Eastern European-inspired sweet bread filled with a luscious mascarpone cheese mixture and optional chocolate. This recipe yields a beautifully twisted loaf that is perfect for breakfast, brunch, or dessert.
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces mascarpone cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips or finely chopped dark chocolate (optional)
For the syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Prepare the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, butter, eggs, and vanilla. Knead until smooth, then let rise.
- Make the filling: Beat mascarpone, powdered sugar, and vanilla until smooth.
- Assemble the babka: Roll out dough, spread mascarpone mixture, sprinkle with chocolate, roll into a log, twist, and place in a loaf pan.
- Bake: Preheat oven, bake babka until golden. Prepare syrup, brush over hot babka, and cool before serving.
Notes
- Babka tastes even better the next day after the flavors meld.
- You can swap chocolate chips for chopped nuts or fruit preserves.
- Prep Time: 25 minutes plus rising time
- Cook Time: 40 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 13 g
- Sodium: 130 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
