Mascarpone brioche

 

INGREDIENTS

(For 1 single brioche)

• 250g flour (Oatmeal for me)
• 1 egg
• 65g milk
• 137g mascarpone
• 35g sugar
• 8g fresh yeast
• 5g salt
• 1 egg for the gilding

METHOD

(THE DAY BEFORE)

1. Place in order: milk, crumbled yeast, flour, egg, sugar, salt. and Knead at low speed 10/15 minutes. The dough should come off the sides.
2. Add the mascarpone and knead for 15 minutes. The dough should be elastic and come off the walls.
3. Form a ball, cover and let rise for 30 minutes
4. Keep in the fridge overnight.

(THE NEXT DAY)

1. Degas
2. Butter and line a circle (20 cm)
3. Form smooth balls (6 balls of 85 / 90g) in the circle
4. Place in the oven at 30 ° and let rise for about 1 hour.
5. Brown with the yolk (1 teaspoon of liquid cream in addition for me)
6. In the oven 180 ° for 20 minutes.

Recipe by chef @iletaitungateau ,prepared by the talented @laetice_patisse