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Mascarpone Cheese Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 53 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 1 loaf (1 serving)
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Description

This Mascarpone Cheese Babka is a soft, tender, and richly flavored sweet bread featuring a creamy mascarpone filling infused with vanilla and a hint of lemon zest. Perfectly twisted and baked to golden perfection, this babka combines the delicate richness of mascarpone cheese with a lightly sweetened yeast dough, resulting in a delightful treat ideal for breakfast, brunch, or 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
  • 1 large egg yolk
  • ¼ cup (50g) sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  1. Mix dry ingredients: In a large bowl or stand mixer, combine the all-purpose flour, sugar, salt, and instant yeast thoroughly.
  2. Add wet ingredients and form dough: Add the eggs and warm milk to the dry ingredients, mixing until a shaggy dough is formed.
  3. Knead in butter: Gradually knead in the softened unsalted butter, continuing to knead until the dough becomes smooth and elastic, about 8 to 10 minutes.
  4. First rise: Cover the dough and let it rise in a warm place until doubled in size, approximately 1½ to 2 hours.
  5. Prepare mascarpone filling: In a separate bowl, mix the mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest until smooth. Keep this filling chilled until ready to use.
  6. Shape the dough: Punch down the risen dough and roll it out on a floured surface into a 10×14 inch rectangle.
  7. Spread filling: Evenly spread the mascarpone filling over the dough, leaving a small border around the edges.
  8. Roll dough: Roll the dough tightly from the long side into a log shape.
  9. Slice and twist: Slice the log lengthwise down the middle to expose the filling, then twist the two strands together with the cut sides facing up to form the babka shape.
  10. Second rise: Place the twisted loaf into a greased loaf pan, cover loosely, and let it rise for 30 to 45 minutes until puffed.
  11. Bake: Preheat the oven to 180°C (356°F) and bake the babka for 40 to 45 minutes until golden brown and cooked through.
  12. Cool and serve: Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Softened butter should be at room temperature for easy incorporation into the dough.
  • The lemon zest in the filling is optional but adds a fresh brightness balancing the richness.
  • This babka can be stored at room temperature for up to 2 days or refrigerated for longer freshness.
  • Powdered sugar topping adds a decorative and sweet finishing touch but is optional.

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Find it online: https://fastkitchenrecipes.com/mascarpone-cheese-babka-recipe/