Guava Cream Cheese Babka Recipe: Sweet Swirl Loaf

Why You Will Love Guava Cream Cheese Babka

Guava Cream Cheese Babka is a memorable pastry that blends creamy, tangy, and fruity elements. It works beautifully for breakfast, brunch, dessert, or a special occasion. Here are some reasons it stands out:

• Harmonious flavor: Tangy cream cheese and sweet guava paste create a pleasing contrast that’s never overpowering.
• Delicious texture: Soft, pillowy dough layered with a smooth cream cheese mixture and strips of guava yields satisfying swirls and a tender crumb.
• Striking presentation: The braided loaf showcases golden crust and vibrant pink guava ribbons for an impressive homemade centerpiece.

Ingredients

The full recipe and precise measurements are provided in the recipe card below. Main ingredients include:

For the dough:

• Unbleached all-purpose flour
• Granulated sugar
• Active dry or instant yeast
• Whole milk, lukewarm (or warm water)
• Salt
• Whole egg and egg yolks
• Vanilla extract
• Unsalted butter, softened

For the filling:

• Softened cream cheese
• Sugar
• Vanilla extract
• Guava paste, cut into thin stripes (about 1/8″) — you can substitute with other fruit pastes or jam if desired

How to Make Guava Cream Cheese Babka

Make the Dough

1. Combine flour, sugar, salt, and yeast in the bowl of a stand mixer. Mix briefly to distribute dry ingredients.
2. Add the egg, egg yolks, and vanilla. Slowly drizzle in the lukewarm milk while mixing until a shaggy mass forms.
3. Switch to the dough hook and mix about 3 minutes until a rough dough ball forms.
4. With the mixer on low, add softened butter one piece at a time. Increase speed to medium-high and continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Cover the bowl with a towel and let the dough rise in a warm place for about 1–2 hours, until doubled in size.

Prepare the Filling and Assemble

1. Beat the cream cheese with sugar and vanilla until smooth.
2. Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a rectangle about 12″ wide and roughly twice the length of your loaf pan (for an 8″ pan, aim for approximately 12 × 16″).
3. Spread the cream cheese filling over each rectangle, leaving a 1″ border around the edges and down the center.
4. Lay thin strips of guava paste on top of the cream cheese, leaving small gaps between strips so the filling layers evenly.
5. Roll the dough into a log starting from the long edge farthest from you. Fold or press the log slightly so the ends meet, then slice the log lengthwise and twist or braid the two halves together to create visible swirls.
6. Gently place each twisted loaf into parchment-lined loaf pans, brush with beaten egg, and allow them to rise until doubled—about 1–2 hours.

Bake

1. Preheat the oven to 350°F (180°C). Bake the babkas for 45–50 minutes, until the internal temperature reaches about 180°F and the tops are deep golden brown.
2. Optionally brush warm loaves with simple syrup (equal parts water and sugar heated until the sugar dissolves) to add shine and moisture. Let loaves rest in the pan 10–15 minutes before transferring to a wire rack to cool.

Tips

• Allow dough to rise in a warm, draft-free spot for consistent results.
• If you don’t have guava paste or jam, any fruit jam (blueberry, cherry, raspberry) makes a great substitute.
• For extra texture and flavor, sprinkle chopped nuts such as almonds or walnuts over the filling before rolling.
• This recipe fits two 8–9″ loaf pans, or you can use a large tube or bundt pan for a single impressive loaf.
• Brush the hot babkas with simple syrup for extra shine and moisture. To make syrup, heat equal parts water and sugar until the sugar dissolves.

Storage & Make Ahead

Store babka at room temperature up to four days in an airtight container. To freeze, wrap loaves tightly in plastic wrap and place in a freezer bag for up to three months.

Make ahead: Prepare the dough the night before and let it rest in the refrigerator. Alternately, after the first rise, wrap dough tightly and freeze for up to four weeks. Thaw in the refrigerator overnight before shaping and baking.

More Recipes From the Jewish Bakery

Explore classic Jewish baked goods such as Rugelach, Jewish Apple Cake, and Hamentashen for more traditional sweet breads and pastries.

Please leave a comment when you try this recipe — feedback from home bakers is always welcome.

Guava Cream Cheese Babka Recipe

Soft, tender sweet dough filled with cream cheese and strips of guava paste.

Prep Time 40 mins

Cook Time 50 mins

6 hrs (including rises)

Servings
2 9″ loaves

Author
Dikla Levy Frances

Ingredients

Dough

• 4 1/4 cups AP flour (500 g)
• 1/3 cup sugar (70 g)
• 2.5 tsp instant yeast (8 g)
• Dash salt
• 1 large egg
• 2 large egg yolks
• 3/4 cup whole milk, lukewarm (180 ml)
• 1/2 tsp vanilla extract
• 7 tbsp softened butter (100 g)
• 1 beaten egg, for coating

Cream Cheese Filling

• 1 1/2 boxes cream cheese (340 g)
• 1/4 cup sugar (50 g)
• 1 tsp vanilla extract
• 1 lb guava paste, sliced and placed atop the cream cheese

Simple Syrup (Optional)

• 1/2 cup water
• 1/2 cup sugar (100 g)

Instructions

To Make the Dough

• Place flour, sugar, yeast, and salt in the bowl of a stand mixer and blend briefly with the paddle.
• Add egg, egg yolks, vanilla, and slowly drizzle warm milk while mixing until a shaggy mass forms.
• Switch to the dough hook and mix about three minutes until a dough ball forms.
• With the mixer on medium speed, add butter one piece at a time and mix until the dough is smooth and elastic.
• Cover and allow to rise in a warm place for about 2 hours, or until doubled.

To Make the Cream Cheese Filling

• Combine the cream cheese, sugar, and vanilla in a mixer bowl and whisk until smooth.

Assemble and Bake

• Grease two 9″ loaf pans or prepare pans of similar size to allow room for rising.
• Divide dough into two pieces and roll each into a rectangle about 12″ wide and twice the length of the pan.
• Spread cream cheese filling, leaving 1″ empty space at the center and edges.
• Place thin slices of guava paste on top of the filling, spaced slightly apart.
• Roll the dough from the far edge toward you, fold so the ends meet, slice lengthwise, twist, then place in the pan and brush with egg wash.
• Let the braided babkas rest and rise for about 2 hours.
• Bake at 350°F (180°C) for 45–50 minutes, until an internal temperature of 180°F and a deep golden top are reached.
• Remove from oven and brush with simple syrup if desired.

To Make the Simple Syrup

• Combine water and sugar in a saucepan over medium heat and simmer for about 5 minutes until the sugar dissolves.

Notes

Allow the dough to rise in a warm, draft-free location for best results. If Guava paste is unavailable, substitute another fruit jam such as blueberry, cherry, or raspberry. This recipe can be baked in two 8–9″ loaf pans or in a large tube/bundt pan. Store loaves at room temperature for up to 4 days; to freeze, wrap tightly and store for up to 3 months.