{"id":43323,"date":"2025-08-23T18:50:00","date_gmt":"2025-08-23T11:50:00","guid":{"rendered":"https:\/\/9amchef.com\/?p=43323"},"modified":"2025-08-23T18:51:16","modified_gmt":"2025-08-23T11:51:16","slug":"mascarpone-cheese-babka-cream-cheese-babka-upgrade","status":"publish","type":"post","link":"https:\/\/9amchef.com\/mascarpone-cheese-babka-cream-cheese-babka-upgrade\/","title":{"rendered":"Mascarpone Cheese Babka \u2014 Cream Cheese Babka Upgrade"},"content":{"rendered":"
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\"Braided<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Cream Cheese Babka<\/strong> \u2014 yes, right at the top, because if you love a soft, swirled loaf that\u2019s 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?<\/p>\n\n\n\n

Polish Babka Recipes: Mascarpone Twist<\/h1>\n\n\n\n

Babka has a long, proud history in Eastern European kitchens. But let\u2019s 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<\/strong> that yields a smoother, less tangy swirl. It\u2019s luxurious without being fussy \u2014 perfect for bakers who want bakery vibes at home.<\/p>\n\n\n\n

What makes this recipe so irresistible?<\/h2>\n\n\n\n
    \n
  • The filling stays luscious and spreadable, so every slice shows beautiful swirls.<\/li>\n\n\n\n
  • The dough bakes into a tender crumb that still holds a good chew.<\/li>\n\n\n\n
  • It looks like a bakery loaf but you make it in your own kitchen.
    Who wouldn\u2019t want that? IMO, this is the kind of bake that makes guests gasp (in a good way).<\/li>\n<\/ul>\n\n\n\n

    Bread Filling Ideas & Babka Filling Ideas<\/h1>\n\n\n\n

    Want the basics before we get into the how-to? Here\u2019s a quick ingredient snapshot with tiny notes on purpose and flavor.<\/p>\n\n\n\n

    Ingredients (short & sweet)<\/strong><\/p>\n\n\n\n

      \n
    • Mascarpone (8 oz) \u2014 silky base for the filling; less tang than cream cheese.<\/li>\n\n\n\n
    • Sugar (\u00bd\u2013\u00be cup) \u2014 sweetness balance for the mascarpone.<\/li>\n\n\n\n
    • Egg (1) \u2014 binds the filling and gives shine.<\/li>\n\n\n\n
    • Vanilla or citrus zest \u2014 brightens the rich filling.<\/li>\n\n\n\n
    • Enriched dough (butter, eggs, milk, flour, yeast, sugar) \u2014 soft, tender loaf structure.<\/li>\n\n\n\n
    • Optional add-ins: chocolate chips, chopped nuts, lemon zest, or jam.<\/li>\n<\/ul>\n\n\n\n

      Simple how-to (the elevator version)<\/strong><\/p>\n\n\n\n

        \n
      1. Make enriched dough; knead until smooth and elastic.<\/li>\n\n\n\n
      2. First proof: double in size (about 1.5\u20132 hrs).<\/li>\n\n\n\n
      3. Roll dough into a rectangle; spread mascarpone mixture evenly.<\/li>\n\n\n\n
      4. Roll tight into a log; slice lengthwise and twist with cut sides up.<\/li>\n\n\n\n
      5. Place in loaf pan, second rise 30\u201345 minutes.<\/li>\n\n\n\n
      6. Bake until golden; cool before slicing.<\/li>\n<\/ol>\n\n\n\n

        Short, right? Now the good stuff \u2014 pro tips.<\/p>\n\n\n\n

        Pro Tips for bakery-level results<\/strong><\/p>\n\n\n\n

          \n
        • Don\u2019t rush proofing.<\/strong> Let the dough double fully; underproofed babka = dense crumb.<\/li>\n\n\n\n
        • Roll tight.<\/strong> A snug roll gives sharp, attractive swirls.<\/li>\n\n\n\n
        • Chill the filling slightly<\/strong> if it seems too runny \u2014 it\u2019ll spread neater.<\/li>\n\n\n\n
        • Brush with syrup<\/strong> after baking for a shiny, moist finish. Bold tip:<\/em> If the top browns too fast, loosely tent with foil.<\/li>\n<\/ul>\n\n\n\n

          FYI: You don\u2019t need a stand mixer, but it helps. Kneading by hand? Expect 10\u201312 minutes of elbow work.<\/p>\n\n\n\n

          Cook techniques \u2014 short notes<\/h2>\n\n\n\n
            \n
          • Kneading:<\/strong> Build gluten for structure, smooth & slightly tacky dough.<\/li>\n\n\n\n
          • Proofing:<\/strong> Warm, draft-free spot; double size for that airy crumb.<\/li>\n\n\n\n
          • Filling & twisting:<\/strong> Use a sharp knife; twist gently with cut sides exposed.<\/li>\n\n\n\n
          • Baking & cooling:<\/strong> Middle rack for even bake; cool on a rack to avoid sogginess.<\/li>\n<\/ul>\n\n\n\n

            Mascarpone vs. Cream Cheese?<\/h3>\n\n\n\n

            Yes, you can swap cream cheese. The loaf will taste a touch tangier and denser \u2014 still lovely. But for the creamiest mouthfeel, mascarpone wins. That\u2019s why many bakers tag this under Recipes Using Mascarpone<\/strong> or Recipes Using Mascarpone Cheese<\/strong> when they post it.<\/p>\n\n\n\n

            Variations to try (because we like options)<\/h2>\n\n\n\n
              \n
            • Chocolate & Mascarpone:<\/strong> Stir in chopped dark chocolate or cocoa for a decadent swirl.<\/li>\n\n\n\n
            • Citrus Mascarpone:<\/strong> Add lemon or orange zest for a bright baker\u2019s twist.<\/li>\n\n\n\n
            • Nut-studded:<\/strong> Toasted walnuts or pistachios add crunch and contrast.<\/li>\n\n\n\n
            • Savory Babka:<\/strong> Try spinach and ricotta for a savory loaf (great for Bakery Lunch Ideas<\/strong>).<\/li>\n<\/ul>\n\n\n\n

              Want inspo? Toss your finished loaf into your \u201cNewest Recipes On Pinterest<\/strong>\u201d board \u2014 this one photographs beautifully.<\/p>\n\n\n\n

              Best way to serve<\/h2>\n\n\n\n

              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.<\/p>\n\n\n\n

              Quick tips for storage & leftovers<\/h2>\n\n\n\n
                \n
              • Room temp:<\/strong> Wrapped well, 1\u20132 days.<\/li>\n\n\n\n
              • Fridge:<\/strong> Up to 5 days if your kitchen\u2019s humid. Let slices come to room temp before eating.<\/li>\n\n\n\n
              • Freezer:<\/strong> Up to 2 months \u2014 individually wrap slices. Thaw overnight in fridge.
                Reheat hack:<\/strong> Warm at 300\u00b0F (150\u00b0C) for 5\u20137 minutes to restore texture. Microwave = quick but risks rubbery filling.<\/li>\n<\/ul>\n\n\n\n

                FAQs (short & helpful)<\/h2>\n\n\n
                \n
                \n
                \n

                Can I make the dough ahead?<\/strong><\/h3>\n
                \n\n

                Yep \u2014 refrigerate overnight, then let it come to room temp before rolling and shaping.<\/p>\n\n<\/div>\n<\/div>\n

                \n

                My dough didn\u2019t rise \u2014 now what?<\/strong><\/h3>\n
                \n\n

                Check your yeast: old yeast or too-hot milk kills it. Use warm (not hot) liquid and give it time.<\/p>\n\n<\/div>\n<\/div>\n

                \n

                How do I stop the filling from leaking?<\/strong><\/h3>\n
                \n\n

                Don\u2019t overfill. Spread a thin even layer, leaving a small border so the dough seals when rolled.<\/p>\n\n<\/div>\n<\/div>\n

                \n

                Can I add chocolate or fruit?<\/strong><\/h3>\n
                \n\n

                Absolutely. Mix-ins make great Babka Filling Ideas<\/strong> \u2014 just don\u2019t overdo it.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n

                Why bakers love this one (a little pep talk)<\/h2>\n\n\n\n

                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 \u201cnice\u201d to \u201cwow\u201d without any drama.<\/p>\n\n\n\n

                If you plan to post this creation (and you should), tag it under Mascarpone Recipes Dessert<\/strong> to catch dessert-hungry scrollers and file it in Polish Babka Recipes<\/strong> for tradition-meets-today audiences.<\/p>\n\n\n\n

                So\u2026 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 \u2014 then tell me which filling combo you loved.<\/p>\n\n\n\n\n\n\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

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data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the dough<\/strong><\/p>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae38c6\" id=\"ingredient_checkbox_69f3cbcae38c6\" aria-label=\"3 cups (360 g) plain all-purpose flour\"><label for=\"ingredient_checkbox_69f3cbcae38c6\"><\/label><\/span><span data-amount=\"3\" data-unit=\"cup\">3 cups<\/span> (<span data-amount=\"360\" data-unit=\"g\">360 g<\/span>) plain all-purpose flour<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae38dd\" id=\"ingredient_checkbox_69f3cbcae38dd\" aria-label=\"\u00bc cup (50 g) granulated sugar\"><label for=\"ingredient_checkbox_69f3cbcae38dd\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> (<span data-amount=\"50\" data-unit=\"g\">50 g<\/span>) granulated sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae38eb\" id=\"ingredient_checkbox_69f3cbcae38eb\" aria-label=\"1 packet (7 g) instant yeast\"><label for=\"ingredient_checkbox_69f3cbcae38eb\"><\/label><\/span><span data-amount=\"1\">1<\/span> packet (7 g) instant yeast<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae38f8\" id=\"ingredient_checkbox_69f3cbcae38f8\" aria-label=\"\u00bd teaspoon fine salt\"><label for=\"ingredient_checkbox_69f3cbcae38f8\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> fine salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae3904\" id=\"ingredient_checkbox_69f3cbcae3904\" aria-label=\"2 large eggs\"><label for=\"ingredient_checkbox_69f3cbcae3904\"><\/label><\/span><span data-amount=\"2\">2<\/span> large eggs<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae3915\" id=\"ingredient_checkbox_69f3cbcae3915\" aria-label=\"\u00bd cup (120 ml) milk, warmed to lukewarm\"><label for=\"ingredient_checkbox_69f3cbcae3915\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">\u00bd cup<\/span> (<span data-amount=\"120\">120<\/span> ml) milk, warmed to lukewarm<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae3920\" id=\"ingredient_checkbox_69f3cbcae3920\" aria-label=\"60 g unsalted butter, softened to room temperature\"><label for=\"ingredient_checkbox_69f3cbcae3920\"><\/label><\/span><span data-amount=\"60\" data-unit=\"g\">60 g<\/span> unsalted butter, softened to room temperature<\/li>\n<\/ul>\n<p><strong>For the mascarpone filling<\/strong><\/p>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae3932\" id=\"ingredient_checkbox_69f3cbcae3932\" aria-label=\"250 g mascarpone cheese\"><label for=\"ingredient_checkbox_69f3cbcae3932\"><\/label><\/span><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> mascarpone cheese<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae393f\" id=\"ingredient_checkbox_69f3cbcae393f\" aria-label=\"1 large egg yolk\"><label for=\"ingredient_checkbox_69f3cbcae393f\"><\/label><\/span><span data-amount=\"1\">1<\/span> large egg yolk<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae394f\" id=\"ingredient_checkbox_69f3cbcae394f\" aria-label=\"\u00bc cup (50 g) granulated sugar\"><label for=\"ingredient_checkbox_69f3cbcae394f\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> (<span data-amount=\"50\" data-unit=\"g\">50 g<\/span>) granulated sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae395c\" id=\"ingredient_checkbox_69f3cbcae395c\" aria-label=\"1 teaspoon pure vanilla extract\"><label for=\"ingredient_checkbox_69f3cbcae395c\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> pure vanilla extract<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f3cbcae396d\" id=\"ingredient_checkbox_69f3cbcae396d\" aria-label=\"Zest of 1 lemon (optional, but lovely)\"><label for=\"ingredient_checkbox_69f3cbcae396d\"><\/label><\/span>Zest of <span data-amount=\"1\">1<\/span> lemon (optional, but lovely)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li id=\"instruction-step-1\"><strong>Make the enriched dough<\/strong>\n<ul>\n<li>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.<br \/>\nWork the softened butter into the dough a little at a time \u2014 either by hand or with the mixer \u2014 until the dough becomes smooth, elastic, and slightly tacky. This should take about 8\u201310 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 1\u00bd\u20132 hours.<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-2\"><strong>Prepare the mascarpone filling<\/strong>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-3\"><strong>Shape and fill<\/strong>\n<ul>\n<li>Punch the risen dough down gently and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 10 \u00d7 14 inches (shape doesn\u2019t 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.<\/li>\n<li id=\"instruction-step-4\">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.<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-5\"><strong>Final rise and bake<\/strong>\n<ul>\n<li>Cover the pan loosely and allow the shaped babka to rest and puff for 30\u201345 minutes. Preheat the oven to 180\u00b0C (356\u00b0F) while the loaf finishes its second rise. Bake the babka for 40\u201345 minutes, or until the crust is golden and a skewer inserted near the center comes out clean (no raw dough).<\/li>\n<li id=\"instruction-step-6\">If the top is browning too quickly, tent the loaf with foil for the last 10\u201315 minutes of baking.<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-7\"><strong>Cool and serve<\/strong>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t<footer class=\"tasty-recipes-entry-footer\">\n\t\t<div class=\"tasty-recipes-footer-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-instagram\" aria-hidden=\"true\" data-tasty-recipes-customization=\"footer-icon-color.color\"><use href=\"#tasty-recipes-icon-instagram\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t<div class=\"tasty-recipes-footer-copy\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"footer-heading-color.color h3-transform.text-transform footer-heading.innerText\">Did you make this recipe?<\/h3>\n\t\t\t\t<div data-tasty-recipes-customization=\"footer-description-color.color footer-description.innerHTML\"><p>Share a photo and tag us \u2014 we can’t wait to see what you’ve made!<\/p>\n<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/footer>\n<\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Cream Cheese Babka \u2014 yes, right at the top, because if you love a soft, swirled loaf that\u2019s 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 … <a title=\"Mascarpone Cheese Babka \u2014 Cream Cheese Babka Upgrade\" class=\"read-more\" href=\"https:\/\/9amchef.com\/mascarpone-cheese-babka-cream-cheese-babka-upgrade\/\" aria-label=\"Read more about Mascarpone Cheese Babka \u2014 Cream Cheese Babka Upgrade\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-43323","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/43323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=43323"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/43323\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=43323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=43323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=43323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}