Mascarpone and vanilla brioches

by | Dec 4, 2016 | Brioches & Viennoiseries, Pastry | 0 comments

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

Mascarpone and vanilla brioches

Yield: 8 brioches



  • 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:
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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