As always I was thinking about my favorite beverage when I decided to prepare this delicate mascarpone coffee soft 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. Perfect for a sweet breakfast with some butter and hazelnut spread or for an afternoon snack with a cup of tea.
Instructions: Mascarpone and coffee soft brioche
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.
Bake in a preheated static oven at 200 °C for 20 to 25 minutes. Remove from the oven. Let cool slightly before taking it out from the pan and then let it cool completely before serving. Garnish with some powdered sugar.
lot of love. B.
p.s. If you are looking for an another amazing recipe for soft brioche you should check my brioche with honey, cinnamon and mixed seeds.
This recipe is made thanks to the collaboration with Silikomart. This company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.