mascarpone brioche

The mascarpone brioche recipe is, without a doubt, the most popular recipe that has been during these months in our closed Facebook group (if you are not in it and you like cooking, I strongly encourage you to enter and enjoy!) . That's why I asked Beatriz, author of To Be Gourmet , if she could bring us the recipe to the blog, and she also does it in a big way, launching Emile Henry's beautiful new mold for making bread, the crown mold . Success is assured!

I have always loved brioche, but changing its shape with this ideal mold by Emile Henry , and qualifying its flavor and texture with an ingredient like mascarpone cheese, is a different way of continuing to enjoy this wonderful French sweet.

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

KitchenAid Artisan stainless steel bowl , Le Creuset damascus steel knife and Emile Henry crown ceramic pan .

Ingredients

• 520g of strong flour
• 80g of sugar
• 25g of fresh yeast
• 250g of mascarpone cheese
• 120g 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 accessory, we beat the cheese with the sugar, the egg and the milk at speed 3.
2. If we work with the KitchenAid, we change to the shovel accessory and mix the crumbled yeast, salt and flour several times with the above. If not, we will do it by hand with the help of a wooden spoon or spatula .
3. Little by little we are integrating all the flour until we can bring the dough to the table and work it manually. With the KitchenAid we will change the blade for the dough hook and we will leave it running for about ten minutes at speed 3. When the dough is ready it looks perfectly.
4. We let the dough rest inside the same bowl of the KitchenAid covered with a cloth , or in another bowl, and in a warm place protected from currents until it doubles its volume.
5. Once that point is reached, we take out the dough, knead it slightly to degas it, and divide it into eight portions of approximately the same size.
6. Grease the mold with butter and place the balls in each of the holes. We let them double their volume, again covered with a cloth.
7. Paint the dough with beaten egg.
8. We put the lid of the mold to close it and put it in the oven preheated to 250º on the rack, and at medium height.
9. Bake for 25 minutes, turn off the oven and open it, gently and carefully extract the rack so that it peeks out a bit... leaving it like this for a few minutes so that the mold loses some temperature before removing it.
10. We open the lid and wait for it to temper to unmold.

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

Tricks and tips

• The size of the balls after the second rise is the one that they will have once the brioche is baked. If we let it rise for too long, they will grow more and can be slightly crushed when closing the mold, it is better that they remain somewhat smaller so that the mold closes without touching the dough.
• The ideal is to prepare this bun in the morning, so with the rising times it will be ready for snack time.
• We can substitute the mascarpone cheese for a cream cheese.
• If it is sprinkled with icing sugar or pearl sugar it is delicious. We can also moisten a little normal sugar and drop it on top in little heaps.

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

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