A simple but tasty recipe.
A brioche dough made with mascarpone cheese, soft and silky.
Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.
Mascarpone and vanilla brioches - makes 8 brioches 2.5 oz each
- 1/3 oz (8 g) fresh yeast
- 1 tbsp + 1 tsp (20 g) heavy cream or full fat milk
- 2 ¼ cups (300 g) strong bread flour
- 2 large whole eggs, lightly beaten (4.5 oz - 130 g)
- ¼ tsp salt
- 3 tbsp + 1 tsp (50 g) superfine granulated sugar
- 4.5 oz (130 g) mascarpone cheese, room temperature
- seeds from 1 vanilla pod
- - To prepare the day ahead -
- In the bowl of a stand mixer, fitted with hook attachment, place yeast, cream and sifted flour.
- (see notes).
- Add eggs and start to knead.
- Add sugar and knead for a short time.
- Add salt and mascarpone cheese (together) and knead on low speed for about 15 minutes.
- Shape a ball with the dough (i twill be very sticky), place in a bowl, cover with plastic wrap and let rise until double in size.
- Then, deflate the dough, shape a ball, place in a bowl, cover with plastic wrap and refrigerate overnight.
- - The day after -
- Shape your brioches.
- Let rise until double in size.
- Brush with egg wash.
- Heat oven to 345 F-170°C (I used fan oven 300 F-150°C).
- Bake for 15-20 minutes (I did 20 minutes).
- Let cool on a wire rack.
- Recipe adapted from: en-kdegourmandises.blogspot.it
- The original recipe calls for
- 10 g fresh yeast
- 1 tsp (5 g) salt
- 2 tbsp (30 g) raw cane sugar
- You can reduce yeast, but the time of rising will be longer.