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Mascarpone Cheese Blueberry Babka Recipe

★★★★★

4.5 from 76 reviews
  • Author: Olivia
  • Total Time: 3 hours (including rising and assembling)
  • Yield: 2 loaves 1x

Description

This Mascarpone Cheese Babka is a rich and indulgent braided yeast bread filled with a luscious cream cheese mixture and sweet blueberry preserves, topped with a glossy sugar syrup glaze. Perfect for breakfast or a dessert treat, this recipe combines a tender, buttery dough with vibrant fruit and creamy fillings for a delicious, impressive homemade loaf.

Ingredients

Scale

Blueberry Preserves

  • 3 cups blueberries
  • 3/4 cup sugar
  • 1 tbsp lemon juice

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sugar

Babka Dough

  • 4 cups all-purpose flour
  • 1/3 cup sugar + 1 tsp sugar (divided)
  • 1 tsp kosher salt
  • 1 pkg active dry yeast (about 2 1/4 tsp)
  • 1 cup milk (warmed to about 100-110°F)
  • 2 eggs
  • 1 tsp vanilla extract
  • 10 tbsp unsalted butter (very soft and cubed)

Sugar Syrup

  • 1/3 cup sugar
  • 1/3 cup water

Instructions

  1. Make Blueberry Preserves: In a medium saucepan, combine blueberries, 3/4 cup sugar, and lemon juice. Bring to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally and crushing some blueberries to thicken the mixture. Refrigerate while your dough rises.
  2. Prepare Cream Cheese Filling: In a bowl, beat the softened cream cheese with 1/2 cup sugar using an electric mixer until smooth and combined. Set aside until ready to fill the dough.
  3. Mix Babka Dough Dry Ingredients: Whisk together flour, 1/3 cup sugar, and kosher salt in a large bowl.
  4. Activate Yeast: Warm the milk to 100-110°F. In the stand mixer bowl fitted with a dough hook, combine warm milk, 1 tsp sugar, and sprinkle yeast over. Stir and let sit for 5 minutes until foamy.
  5. Combine Dough Ingredients: Add eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low speed to combine, then increase to medium-low and knead for about 5 minutes until dough is smooth.
  6. Add Butter: Gradually add the soft butter tablespoons at a time, mixing on medium-low for about 4 minutes until incorporated and dough is sticky but cohesive. Scrape sides as needed.
  7. Let Dough Rise: Cover bowl with plastic wrap and let dough rise in a warm place for 1 to 1 1/2 hours until doubled in size. Alternatively, refrigerate overnight.
  8. Shape Dough: Punch down dough and turn out onto lightly floured surface. Divide into two equal pieces and shape each into a rectangle.
  9. Roll Out and Fill: Roll each dough piece to a 12 x 16 inch rectangle. Spread half the cream cheese filling on each, leaving a small border on one long edge. Then spread half the blueberry preserves over the cream cheese, also leaving a border.
  10. Roll and Chill: Starting from the long edge without borders, roll each rectangle into a tight log. If dough is warm or sticky, chill for 30 minutes to firm up.
  11. Braid the Babka: Trim about an inch from each end. Slice each log lengthwise into two halves to expose layers. Cross one half over the other and braid by alternating layers, pressing lightly to keep intact. Repeat for second dough piece.
  12. Proof in Loaf Pans: Line two 9×5 inch loaf pans with parchment paper. Place each braided dough in a pan, tucking ends as necessary. Cover and let rise in a warm place for 1 hour.
  13. Bake: Preheat oven to 350°F. Bake the babkas for about 40 minutes or until golden and a tester inserted comes out clean.
  14. Make Sugar Syrup: While baking, combine sugar and water in a small saucepan. Heat on medium-high, stirring until sugar dissolves. Set aside to cool slightly.
  15. Glaze Babka: Immediately after baking, brush the warm babkas with the sugar syrup to give a shiny, sweet finish.
  16. Cool: Allow babkas to cool a few minutes in pans, then transfer using parchment to wire racks to cool completely before slicing.

Notes

  • Refrigerating the dough overnight improves flavor and texture but will require extra time.
  • The sugar syrup glaze keeps the crust soft and adds sweetness — don’t skip it.
  • Chilling the rolled dough makes slicing and braiding easier especially if dough is sticky.
  • Use parchment paper in loaf pans for easy removal.
  • Store babka covered at room temperature for 2-3 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Eastern European

Keywords: Mascarpone Babka, Blueberry Babka, Sweet Bread, Braided Bread, Cream Cheese Filling, Blueberry Preserves, Homemade Bread

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