mascarpone brioche

The mascarpone brioche recipe is, without a doubt, the most popular recipe that has been posted in our closed Facebook group over the last few months (if you're not in it and you like cooking, I strongly encourage you to join in and enjoy!). That's why I asked Beatriz, author of To Be Gourmet , if she could bring the recipe to the blog, and she's doing it in style, debuting the gorgeous new Emile Henry bread pan, the crown pan . Success is guaranteed!

I love traditional brioche, but changing its shape with this ideal mold from Emile Henry , and enhancing its flavor and texture with an ingredient like mascarpone cheese, is a different way to continue enjoying this wonderful French sweet.

Here we substitute butter, so those who for whatever reason want to avoid it, have in this recipe the perfect solution that they will love forever.

KitchenAid Artisan stainless steel bowl , Le Creuset Damascus steel knife and Emile Henry ceramic crown mold .

Ingredients

• 520gr of strong flour
• 80gr of sugar
• 25gr of fresh yeast
• 250gr mascarpone cheese
• 120gr of warm milk
• 1 egg for the dough
• 1 egg for brushing
• A pinch of salt
• A little butter to grease

Preparation

1. By hand in a bowl , or with the KitchenAid and the whisk attachment, beat the cheese with the sugar, egg and milk at speed 3.
2. If you are using the KitchenAid, switch to the paddle attachment and mix the crumbled yeast, salt and flour with the above in several batches. If not, do it by hand with the help of a wooden spoon or spatula .
3. Little by little we add all the flour until we can take the dough to the table and work it by hand. With the KitchenAid we will change the paddle for the kneading hook and we will leave it running for about ten minutes at speed 3. When the dough is ready it looks perfect.
4. We let the dough rest inside the same KitchenAid bowl covered with a cloth , or in another bowl, and in a warm place protected from drafts until it doubles its volume.
5. Once we have reached this point, we take out the dough, knead it lightly to degas it, and divide it into eight portions of approximately the same size.
6. Grease the mould with butter and place the balls in each of the holes. Allow them to double in size, again covered with a cloth.
7. We paint the dough with beaten egg.
8. We place the lid on the mould to close it and place it in the oven preheated to 250º on the rack, at medium height.
9. We bake for 25 minutes, turn off the oven and open it, carefully and slightly remove the rack so that it sticks out a little... leaving it like that for a few minutes so that the mould loses some temperature before removing it.
10. We open the lid and wait for it to cool before unmolding.

Emile Henry crown ceramic mould , Pallarès carbon steel knife and Nezumi ceramic plate by Tokyo Design Studio

Tips and tricks

• The size of the balls after the second rise is the size they will be once the brioche is baked. If we let it rise for too long they will grow larger and may flatten slightly when closing the mould. It is better to leave them a little smaller so that the mould closes without touching the dough.
• The ideal way to prepare this bun is in the morning, so that with the proper rising time it will be ready for snack time.
• We can substitute the mascarpone cheese with cream cheese.
• If you sprinkle it with icing sugar or pearl sugar it is delicious. You can also moisten a little normal sugar and sprinkle it on top in small piles.

Emile Henry crown ceramic mold , Pallarès carbon steel knife and Nezumi ceramic plate by Tokyo Design Studio

Accompanied by chocolate, tea or coffee, it is an ideal snack for when we want to entertain our guests and a good option to celebrate a birthday with a dessert different from the typical cake, since the crown shape is ideal for placing the candles.