Mascarpone Cheese Babka is a rich, buttery sweet bread filled with a creamy mascarpone filling and twisted into the classic babka shape. Perfect for any occasion, this delicious loaf has a soft, tender crumb and an irresistible swirl of flavor. Whether you’re enjoying it with coffee or serving it at a gathering, it’s sure to be a showstopper.

Mascarpone Cheese Babka

Why You’ll Love This Recipe

This mascarpone cheese babka brings together the smooth, creamy texture of mascarpone with the fluffy, tender dough of babka. The contrast between the rich filling and soft dough creates a delightful bite every time. Plus, it’s an easy-to-follow recipe that doesn’t require a lot of complicated ingredients or special equipment. With its gorgeous swirl and melt-in-your-mouth texture, this babka is perfect for breakfast, dessert, or a special treat.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Dough

In a large bowl or stand mixer, combine the flour, sugar, salt, and instant yeast.
Add the eggs and warm milk. Mix until a shaggy dough forms.
Gradually knead in the softened butter, a bit at a time, until fully incorporated and the dough is smooth (this will take about 8–10 minutes).
Cover the dough and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 2: Make the Mascarpone Filling

In a medium bowl, mix the mascarpone cheese, sugar, egg yolk, vanilla extract, and lemon zest (if using) until smooth and well combined.
Keep the filling chilled in the refrigerator until ready to use.

Step 3: Roll and Fill the Dough

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 10×14 inches in size.
Spread the mascarpone filling evenly over the dough, leaving a small border around the edges.
Roll the dough up tightly from the long side to form a log.
Slice the log lengthwise down the middle to expose the filling.
Twist the two strands together, with the cut sides facing up to showcase the beautiful swirl.

Step 4: Bake the Babka

Place the twisted loaf in a greased loaf pan. Cover loosely and let it rise again for 30–45 minutes.
Preheat your oven to 180°C (356°F).
Bake for 40–45 minutes, or until the babka is golden brown and cooked through.

Step 5: Cool and Serve

Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.
If desired, dust the babka with powdered sugar before serving.
Serve warm or at room temperature.

Servings and Timing

Prep Time: 25 minutes
Rise Time: 1½–2 hours (first rise) + 30–45 minutes (second rise)
Bake Time: 40–45 minutes
Total Time: About 3 hours
Yield: 1 large babka loaf

Variations

Cheesy Babka with Spinach: Add sautéed spinach and cheese to create a savory babka.
Citrus-Infused Babka: Add lemon or orange zest to the dough or filling for a refreshing twist.
Chocolate and Nut Babka: Incorporate chocolate chips and chopped nuts into the filling for a richer flavor.
Fruit Swirl Babka: Layer fruit preserves or fresh berries with the mascarpone filling for a fruity surprise in every bite.
Spiced Pumpkin Babka: Use pumpkin puree and spices like cinnamon and nutmeg for a fall-inspired version.
Coffee-Studded Babka: Add instant coffee granules to the dough for a deeper, aromatic flavor.

Storage/Reheating

Room Temperature (1–2 days): Wrap the babka tightly in plastic wrap or foil and store it in an airtight container or bread box.
Refrigerator (Up to 5 days): If your kitchen is warm or humid, store the babka in the fridge. Wrap it in plastic wrap and place it in a resealable bag or container. Let it sit at room temperature for 10–15 minutes before serving.
Freezer (Up to 2 months): Wrap the babka tightly in plastic wrap, then foil, or place in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature.

Reheating Tips

Toaster Oven or Oven (Best texture): Preheat to 150–160°C (300–320°F) and warm slices for 5–7 minutes. Cover loosely with foil to prevent drying out.
Microwave (Quick option): Wrap a slice in a damp paper towel and microwave for 10–15 seconds for a soft, warm texture. Don’t overheat.

Bonus Tip: Refresh with Syrup (Optional)

If your babka seems dry, brush it with a light sugar syrup (1 part sugar, 1 part water boiled for 2–3 minutes) after reheating for a fresh, bakery-style finish and moisture boost.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, cream cheese can be substituted for mascarpone. The flavor will be slightly tangier, but the texture and final result will still be delicious.

My dough isn’t rising—what went wrong?

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 rises slower in cooler environments.

Can I make the dough in advance?

Yes! 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?

To achieve the classic swirl, roll the dough tightly after spreading the mascarpone filling, slice it carefully, and twist the two halves with the cut sides facing up. This ensures a beautiful, exposed filling after baking.

My babka is browning too quickly—what should I do?

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?

Yes! You can mix chocolate chips, chopped nuts, or dried fruit into the mascarpone filling to customize the flavor. Just avoid overfilling, as it might overflow during baking.

Do I need a stand mixer for this recipe?

Not at all! While a stand mixer helps, you can knead the dough by hand. Just make sure the dough becomes smooth and elastic through 8–10 minutes of kneading.

How long does babka stay fresh?

Babka is best enjoyed within 2–3 days at room temperature. For longer storage, freeze slices and reheat when needed.

Conclusion

Mascarpone Cheese Babka is a decadent, delightful dessert that’s perfect for any occasion. The rich mascarpone filling and soft, buttery dough combine for a treat that is both visually stunning and incredibly delicious. With a little patience and some basic ingredients, you can create this irresistible sweet bread at home. Whether you serve it for brunch, a family gathering, or simply as an afternoon snack, this babka is sure to impress.