Contents
Introduction
Indulging in a delectable dessert is one of life’s great pleasures, and this recipe for Babka with Mascarpone Cheese is no exception. This rich, buttery cake is enhanced with the smooth texture and delightful flavor of mascarpone, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply satisfying your sweet tooth, this babka will impress and delight your taste buds.
Detailed Ingredients with measures
Ingredients for the 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
For the Mascarpone Filling:
- 250g mascarpone cheese
- 1 large egg yolk
- ¼ cup (50g) sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Prep Time: 25 minutes
Rise Time: 1½–2 hours
Bake Time: 40–45 minutes
Total Time: About 3 hours
Yield: 1 large babka loaf
Detailed Directions and Instructions
Step 1: Prepare the Dough
- In a large bowl or stand mixer, combine flour, sugar, salt, and instant yeast.
- Add eggs and warm milk. Mix until a shaggy dough forms.
- Knead in the softened butter, a bit at a time, until fully incorporated and the dough is smooth (about 8–10 minutes).
- Cover and let rise in a warm place until doubled in size, 1½ to 2 hours.
Step 2: Make the Mascarpone Filling
- In a bowl, mix mascarpone, sugar, egg yolk, vanilla, and lemon zest until smooth. Keep chilled until ready to use.
Step 3: Roll and Fill the Dough
- Once risen, punch down the dough and roll it out on a lightly floured surface into a rectangle (about 10×14 inches).
- Spread the mascarpone filling evenly over the dough, leaving a small border.
- Roll the dough up tightly from the long side into a log.
- Slice the log lengthwise down the middle to expose the filling. Twist the two strands together, cut sides up.
Step 4: Bake the Babka
- Place the twisted loaf in a greased loaf pan. Cover loosely and let rise again for 30–45 minutes.
- Preheat the oven to 180°C (356°F).
- Bake for 40–45 minutes, or until golden and cooked through.
Step 5: Cool and Serve
Let the babka cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if desired and serve warm or at room temperature.
Cook techniques
1. Kneading
- Purpose: Develops gluten in the dough, giving the babka structure and elasticity.
- Tip: Knead until the dough is smooth and slightly tacky, but not sticky. You can use a stand mixer with a dough hook or knead by hand for about 8–10 minutes.
2. Proofing (First Rise)
- Purpose: Allows the yeast to ferment and the dough to rise, resulting in a light, airy texture.
- Tip: Place the dough in a warm, draft-free area covered with a damp cloth or plastic wrap. It should double in size in about 1.5 to 2 hours.
3. Filling and Rolling
- Purpose: Distributes the mascarpone filling evenly and prepares the dough for the iconic babka twist.
- Tip: Spread the mascarpone filling gently to avoid tearing the dough. Roll the dough tightly to prevent gaps in the swirl.
4. Slicing and Twisting
- Purpose: Creates the classic babka appearance with exposed swirls.
- Tip: Use a sharp knife to slice the rolled dough lengthwise. Twist the two halves slowly with the cut sides facing up to showcase the filling.
5. Proofing Again (Second Rise)
- Purpose: Relaxes the dough after shaping and gives the babka a final lift before baking.
- Tip: Let it rise in the pan until puffed—about 30 to 45 minutes. Don’t skip this step, or the texture may be dense.
6. Baking
- Purpose: Sets the dough, cooks the filling, and develops a golden crust.
- Tip: Bake on the middle rack and check for doneness with a toothpick inserted near the center—if it comes out clean (without sticky dough), it’s ready.
7. Cooling
- Purpose: Allows the babka to firm up for easy slicing.
- Tip: Cool in the pan for 10 minutes, then transfer to a wire rack. This prevents a soggy bottom and lets steam escape properly.
Storage Tips
Room Temperature (1–2 days):
- Wrap the babka tightly in plastic wrap or foil.
- Store it in an airtight container or bread box.
- Avoid refrigerating right away—it can dry out the crumb.
Refrigerator (Up to 5 days):
- If your kitchen is warm or humid, refrigerate it.
- Wrap well in plastic wrap, then place in a resealable bag or container.
- Before serving, let it sit at room temperature for 10–15 minutes or warm it slightly (see below).
Freezer (Up to 2 months):
- Wrap individual slices or the whole loaf in plastic wrap, then again in foil or place in a freezer bag.
- Thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating Tips
Toaster Oven or Oven (Best texture):
- Preheat to 150–160°C (300–320°F).
- Warm slices for 5–7 minutes.
- For extra softness, cover loosely with foil to avoid drying out.
Microwave (Quick option):
- Wrap a slice in a damp paper towel.
- Microwave for 10–15 seconds for a soft, warm texture.
- Don’t overheat—it can make the filling rubbery.
Bonus Tip: Refresh with Syrup (Optional
If the babka seems dry, brush a light sugar syrup (equal parts sugar and water boiled for 2–3 minutes) over the surface after reheating. This gives it a bakery-style finish and moisture boost.
FAQ
Can I use cream cheese instead of mascarpone?
A: Yes, you can substitute cream cheese for mascarpone if needed. The flavor will be slightly tangier, but the texture and result will still be delicious.
My dough isn’t rising—what went wrong?
A: Make sure your yeast is fresh and the milk wasn’t too hot (it should be warm, around 38–43°C / 100–110°F). Also, give it time—yeast dough can rise slower in cooler environments.
Can I make the dough in advance?
A: Absolutely. You can prepare the dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature and finish rising before rolling and baking.
How do I get a strong swirl pattern in my babka?
A: Roll the dough tightly after spreading the mascarpone filling, then slice and twist it carefully with the cut sides facing up. This helps the filling show beautifully after baking.
My babka is browning too quickly—what should I do?
A: If the top is browning too fast, loosely cover the loaf with foil during the last 15–20 minutes of baking to prevent burning while the center finishes cooking.
Can I add chocolate, nuts, or fruit to the filling?
A: Yes! You can mix in chocolate chips, chopped nuts, or dried fruit with the mascarpone filling to customize the flavor. Just don’t overfill, or it might overflow during baking
Do I need a stand mixer for this recipe?
A: No, but it helps! You can knead the dough by hand—it will just take a bit more time and effort. Make sure the dough becomes smooth and elastic.
How long does babka stay fresh?
A: It’s best enjoyed within 2–3 days at room temperature. For longer storage, freeze slices and reheat when needed.
Conclusion
The mascarpone cheese adds a rich and creamy texture to the babka, making it a delightful treat for any occasion. This recipe showcases how simple ingredients can come together to create a deliciously moist cake that pairs perfectly with a cup of coffee or tea. Whether enjoyed plain or dressed up with toppings, this babka is sure to impress.
More recipes suggestions and combination
Cheesy Babka with Spinach
Try adding sautéed spinach and cheese for a savory twist on this classic dessert.
Citrus-Infused Babka
Incorporate lemon or orange zest into the batter for a refreshing burst of flavor.
Chocolate and Nut Babka
Mix in chopped nuts and chocolate chips for an indulgent and crunchy variant.
Fruit Swirl Babka
Add a layer of fruit preserves or fresh berries for a fruity surprise in every slice.
Spiced Pumpkin Babka
Introduce pumpkin puree and fall spices like cinnamon and nutmeg for a seasonal treat.
Coffee-Studded Babka
Blend in instant coffee granules for a caffeine kick that enhances its flavor.
