Mascarpone and coffee soft brioche
Still having my favorite drink in my thoughts I prepared this soft and fragrant coffee brioche. The brioche is very fragrant with a light aftertaste of milk thanks to the addition of mascarpone cheese in the dough and a distinct coffee flavor. It is irresistible.
For 10 Serving(s)
- 300 g all-purpose flour
- 3 g active dry yeast
- 70 g white sugar
- 110 g room temperature mascarpone cheese
- 60 ml espresso coffee
- 2 tsp ground coffee
- 60 ml lukewarm milk
Mascarpone and coffee soft brioche Directions
- For this recipe I used a silicone mould Raggio made by Silikomart.
- Stir freshly prepared espresso with 2 teaspoons of ground coffee and set aside to cool it down.
- Mix flour with active dry yeast and sugar. Add room temperature mascarpone cheese and start to knead.
- Gradually add coffee mixture and milk. Knead the dough by hand or in the electric mixer with a dough hook until it becomes smooth and elastic (me: about 8 minutes).
- Move the dough to a lightly greased bowl, cover it with a cotton cloth and let it rise until it doubles the volume (my dough has doubled in about 3 hours).
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough, work it briefly, create a loaf long enough to fit in the bundt cake pan about 20 cm wide. If you use a non-silicone baking pan I advice to grease it and to dust it with some flour.
- Cover again with a cotton cloth and let it rise for another hour.
This recipe is made thanks to the collaboration with Silikomart - a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.
Omg, that foto is amazing. I made it yesterday and it was pretty soft and delicious. Mildly sweet an...
See Full Review >> - Quanisha