Prosciutto and Mascarpone Babka Recipe

Just a warning, this recipe is seriously moreish. Prosciutto and Mascarpone Babka Recipe, with a swirl of soft enriched bread, tender layers of salty prosciutto and a melting layer of parmesan mascarpone and a good dose of cracked black pepper. Either just sliced warm from the oven with a salad of fresh tomatoes and a pinch of salt, or used to make the most elite sandwich of your life, you’ll want to make sure you have this savoury babka.

Let’s talk plaits! Don’t worry they won’t be as complicated as creating a fishtail plait in the hair of a moving 6-year-old singing along to Frozen. It looks more complicated than it actually is. As long as you remember to keep the cut edge upwards with the filling exposed, you’ve won half the battle. The easiest way is to cut the roll down the middle lengthways and roll each half so the cut is upwards. Cross the two pieces in the middle to form a cross, then keeping the cut upwards, lift over each other until twisted to the end. Repeat on the other side. Tuck in the ends and gently lift into the tin the cut always upright.

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Prosciutto and Mascarpone Babka Recipe

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• Author: foodnerd4life
• Total Time: 1 hour 45 minutes
• Yield: 12 Slices 1x

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Description

Served 12

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Ingredients

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For the Dough –

• 2 tsp Dried Fast Active Yeast
• 330g Strong White Bread Flour
• 40g Caster Sugar
• A Pinch of Table Salt
• 1 Free Range Egg
• 85g Whole Milk
• 90g Unsalted Butter, room temperature

For the Filling – 

• 12 Slices of Prosciutto (roughly 170g)
• 250g Mascarpone
• 75g Parmesan Cheese, grated
• Plenty of Fresh Cracked Black Pepper

For Serving – 

• 25g Unsalted Butter, melted

 

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Instructions

1. First, make the dough. In a stand mixer bowl, mix the yeast, flour, sugar and salt with a hook attachment. Add the egg, milk, and butter to the flour mixture, mix until combined at a medium speed, and form a ball. Knead the dough for 5-6 minutes. Cover the bowl and chill in the fridge overnight.
2. Roll the chilled dough on a lightly dusted surface and roll it into a rectangle about 50cm x30cm.  Mix the grated parmesan into the mascarpone with plenty of black pepper. Spread the mixture across the rolled-out dough to the edge. Lay the prosciutto slices across the mascarpone mixture in an even layer.
3. Roll up tightly from the long side, so you have a 50cm log. Chill the dough for 30 minutes if it becomes too soft.
4. Butter a 2lb loaf tin and line the base alongside with parchment, overhanging the edge to help to remove it later.
5. Using a sharp knife, cut the log in half along its length to expose the layers. Place the halves with the cuts facing upwards. Lift half over the other half so they are forming a cross, with the filling upwards, and twist the ends. Place the plait into the tin. Leave to prove, until doubled in size, this can take up to 2 hours if your kitchen is cold, but normally takes about an hour and a half.
6. Oven to 180C, bake for 40-45 minutes, and cover with tin foil halfway through to stop the top from browning too quickly. Turn off the oven and leave for another 25 minutes, this will help to bake all the way through.
7. Brush the melted butter all over the baked babka. Leave for 20mins before slicing up and serving with a fresh green salad.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Savoury
• Method: Bake
• Cuisine: Italian

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