Mascarpone brioche
A mascarpone brioche taken from the book Pains et Viennoiseries by Hachette Cuisine.
Be warned: to Bretons, or near enough, it may seem very — too — mild, given we always reach for salted butter!
Seasons & months
Preparation
-
Step 1
Mix the egg and the sugar, add the mascarpone, the milk and the salt.
-
Step 2
Add the sifted flour all at once, then the yeast.
Knead for about fifteen minutes. Put the dough in a bowl and leave it to prove for at least two hours somewhere warm and out of draughts (near the fire, the radiator or the stove, or in the oven at 25°C).
-
Step 3
Work the dough again for a minute or two. Put it in the baking dish and leave it to prove again for two hours.
Put it into a cold oven for 30 minutes and set it to 165°C.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
3 362
kcal
Protein
70,7
grams
Carbohydrates
515,2
grams
Fat
109
grams
Fibre
16,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
