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
Ingredients
Dough
- 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
Instructions
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.
Notes
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.
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