The brioche, also known as Swiss, is a kind of very tender semi -sweet bun and with a unique flavor, both for its aroma and its colorful appearance. On this occasion, in Recipesgatis we have prepared a mascarpone brioche recipe in which we will replace the butter with Mascarpone cheese. This change will make this delicate bun an even more succulent bite and minimize its fat content. In addition to being excellent for a very complete snack or breakfast, you can also enjoy filling it with jams, chocolate to spread, pastry creams, natas and other companions. Discover how to make mascarpone prioche and enjoy.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Breakfast | 🤯 Medium |
| Ingredients to make mascarpone brioche: |
| 500 grams of strength flour (great force 0) 100 milliliters of temperate milk 70 grams of white sugar 20 grams of fresh yeast of baker 2 pinches of salt 2 eggs, one to paint the brioche 1 handful of raisins Without Pepitas (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mascarpone brioche:
1. Mix the sugar with mascarpone cheese. Add the egg and milk carefully. Continue mixing until a homogeneous mixture is.
2. Continue and add the flour already sifted to the mixture, the crumbled bakery yeast, salt and raisins. Mix everything again with some rods. When the dough is formed, you can finish the kneading with your hands or with the help of a kneader. You must knead for approximately 10 minutes.
3. Once the brioche is finished, keep in a glass or plastic container that is sufficient capacity to leave the loyed, cover with film paper and let stand for an hour. Try to be in a warm and without currents.
4. After the levy time, the dough has folded its size. Knead to extract the air that contains and prepares a round or square oven container, as you want the shape of the mascarpone brioche.
5. Spread of butter or oil The container by the bottom and the walls to prevent the dough from sticking and costing to extract the brioche. Distribute the dough in different pieces and then beaten perfectly. Leave the most bulky shape of the balls up so that the brioche is more colorful. Let stand for 45 minutes inside the oven or microwave with a cloth above.
6. Once the time has already passed, beat an egg and carefully brush the dough through the holes and above. When you have the preheated oven, enter the source with the brioche in the center, leave 180 ºC with both resistances for 40 minutes, but see the oven watching.
7. You can serve the mascarpone brioche as a snack if in the morning you prepare the dough with the lifts. In short, its about kneading and waiting. Enjoy your homemade brioche!
