Cream Cheese Babka — yes, right at the top, because if you love a soft, swirled loaf that’s equal parts bakery drama and comfort, this version deserves the spotlight. Think fluffy enriched dough braided around a silky mascarpone filling that melts into ribbons as the loaf bakes. The result? A glossy, irresistible centerpiece that pairs beautifully with coffee, a lazy brunch, or a guilty-pleasure midnight snack. Ready to dive in?
Polish Babka Recipes: Mascarpone Twist
Babka has a long, proud history in Eastern European kitchens. But let’s be honest: adding mascarpone feels like the best kind of modern cheat code. This riff keeps the classic pull-and-twist technique but swaps a heavier cream cheese for the softer, richer mascarpone that yields a smoother, less tangy swirl. It’s luxurious without being fussy — perfect for bakers who want bakery vibes at home.
What makes this recipe so irresistible?
- The filling stays luscious and spreadable, so every slice shows beautiful swirls.
- The dough bakes into a tender crumb that still holds a good chew.
- It looks like a bakery loaf but you make it in your own kitchen.
Who wouldn’t want that? IMO, this is the kind of bake that makes guests gasp (in a good way).
Bread Filling Ideas & Babka Filling Ideas
Want the basics before we get into the how-to? Here’s a quick ingredient snapshot with tiny notes on purpose and flavor.
Ingredients (short & sweet)
- Mascarpone (8 oz) — silky base for the filling; less tang than cream cheese.
- Sugar (½–¾ cup) — sweetness balance for the mascarpone.
- Egg (1) — binds the filling and gives shine.
- Vanilla or citrus zest — brightens the rich filling.
- Enriched dough (butter, eggs, milk, flour, yeast, sugar) — soft, tender loaf structure.
- Optional add-ins: chocolate chips, chopped nuts, lemon zest, or jam.
Simple how-to (the elevator version)
- Make enriched dough; knead until smooth and elastic.
- First proof: double in size (about 1.5–2 hrs).
- Roll dough into a rectangle; spread mascarpone mixture evenly.
- Roll tight into a log; slice lengthwise and twist with cut sides up.
- Place in loaf pan, second rise 30–45 minutes.
- Bake until golden; cool before slicing.
Short, right? Now the good stuff — pro tips.
Pro Tips for bakery-level results
- Don’t rush proofing. Let the dough double fully; underproofed babka = dense crumb.
- Roll tight. A snug roll gives sharp, attractive swirls.
- Chill the filling slightly if it seems too runny — it’ll spread neater.
- Brush with syrup after baking for a shiny, moist finish. Bold tip: If the top browns too fast, loosely tent with foil.
FYI: You don’t need a stand mixer, but it helps. Kneading by hand? Expect 10–12 minutes of elbow work.
Cook techniques — short notes
- Kneading: Build gluten for structure, smooth & slightly tacky dough.
- Proofing: Warm, draft-free spot; double size for that airy crumb.
- Filling & twisting: Use a sharp knife; twist gently with cut sides exposed.
- Baking & cooling: Middle rack for even bake; cool on a rack to avoid sogginess.
Mascarpone vs. Cream Cheese?
Yes, you can swap cream cheese. The loaf will taste a touch tangier and denser — still lovely. But for the creamiest mouthfeel, mascarpone wins. That’s why many bakers tag this under Recipes Using Mascarpone or Recipes Using Mascarpone Cheese when they post it.
Variations to try (because we like options)
- Chocolate & Mascarpone: Stir in chopped dark chocolate or cocoa for a decadent swirl.
- Citrus Mascarpone: Add lemon or orange zest for a bright baker’s twist.
- Nut-studded: Toasted walnuts or pistachios add crunch and contrast.
- Savory Babka: Try spinach and ricotta for a savory loaf (great for Bakery Lunch Ideas).
Want inspo? Toss your finished loaf into your “Newest Recipes On Pinterest” board — this one photographs beautifully.
Best way to serve
Slice thick for brunch or thin for dessert. Warm a slice gently in the oven for 5 minutes for that fresh-bakery feel. Pair it with espresso, black tea, or a glass of cold milk. For a sexy display, dust lightly with powdered sugar and add a few edible flowers. Simple, elevated, charming.
Quick tips for storage & leftovers
- Room temp: Wrapped well, 1–2 days.
- Fridge: Up to 5 days if your kitchen’s humid. Let slices come to room temp before eating.
- Freezer: Up to 2 months — individually wrap slices. Thaw overnight in fridge.
Reheat hack: Warm at 300°F (150°C) for 5–7 minutes to restore texture. Microwave = quick but risks rubbery filling.
FAQs (short & helpful)
Can I make the dough ahead?
Yep — refrigerate overnight, then let it come to room temp before rolling and shaping.
My dough didn’t rise — now what?
Check your yeast: old yeast or too-hot milk kills it. Use warm (not hot) liquid and give it time.
How do I stop the filling from leaking?
Don’t overfill. Spread a thin even layer, leaving a small border so the dough seals when rolled.
Can I add chocolate or fruit?
Absolutely. Mix-ins make great Babka Filling Ideas — just don’t overdo it.
Why bakers love this one (a little pep talk)
This loaf hits three boxes: shows well, tastes incredible, and keeps nicely. It makes for a killer brunch centerpiece and works brilliantly as a thoughtful homemade gift. The mascarpone takes it from “nice” to “wow” without any drama.
If you plan to post this creation (and you should), tag it under Mascarpone Recipes Dessert to catch dessert-hungry scrollers and file it in Polish Babka Recipes for tradition-meets-today audiences.
So… will you try it this weekend? Or will you wait and let curiosity grow until Monday? Either way, this loaf rewards patience and tastes ridiculously good. Go make a babka — then tell me which filling combo you loved. Print
Mascarpone Cheese Babka — Cream Cheese Babka Upgrade
- Category: Dessert
Ingredients
For the dough
- 3 cups (360 g) plain all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 packet (7 g) instant yeast
- ½ teaspoon fine salt
- 2 large eggs
- ½ cup (120 ml) milk, warmed to lukewarm
- 60 g unsalted butter, softened to room temperature
For the mascarpone filling
- 250 g mascarpone cheese
- 1 large egg yolk
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional, but lovely)
Instructions
- Make the enriched dough
- In a mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour, sugar, salt, and instant yeast. Add the eggs and the warm milk, and mix until the ingredients come together into a rough, shaggy mass.
Work the softened butter into the dough a little at a time — either by hand or with the mixer — until the dough becomes smooth, elastic, and slightly tacky. This should take about 8–10 minutes of kneading. Cover the bowl with plastic wrap or a damp towel and set it somewhere warm to rise until doubled in size, about 1½–2 hours.
- In a mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour, sugar, salt, and instant yeast. Add the eggs and the warm milk, and mix until the ingredients come together into a rough, shaggy mass.
- Prepare the mascarpone filling
- While the dough proofs, combine the mascarpone, egg yolk, sugar, vanilla, and lemon zest in a small bowl. Whisk until silky and uniform. Chill the filling in the fridge so it holds its shape when you spread it later.
- Shape and fill
- Punch the risen dough down gently and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 10 × 14 inches (shape doesn’t need to be perfect). Leave a thin border around the edges and spread the chilled mascarpone mixture evenly across the dough. Roll the dough tightly from the long side into a log, sealing the seam as you go.
- Using a sharp knife, cut the log lengthwise down the center to expose the swirled filling. With the cut faces up, braid or twist the two halves together, keeping the cut sides visible so the filling shows through. Transfer the twisted loaf into a greased loaf pan, tucking the ends under if needed.
- Final rise and bake
- Cover the pan loosely and allow the shaped babka to rest and puff for 30–45 minutes. Preheat the oven to 180°C (356°F) while the loaf finishes its second rise. Bake the babka for 40–45 minutes, or until the crust is golden and a skewer inserted near the center comes out clean (no raw dough).
- If the top is browning too quickly, tent the loaf with foil for the last 10–15 minutes of baking.
- Cool and serve
- Let the babka sit in the pan for about 10 minutes, then remove it and cool on a wire rack. Once slightly cool, dust with powdered sugar if you like. Serve warm or at room temperature; slices reheat beautifully.