Mascarpone and coffee soft brioche

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.

Mascarpone and coffee soft brioche

Mascarpone and coffee soft brioche – with delicate coffee aftertaste. Perfect for breakfast with soft butter.

Course bakery, sweets and desserts

Cuisine vegetarian

Keyword coffee, mascarpone cheese, recipe with coffee, soft brioche, sweet bread

Prep Time 15

Cook Time 25

Total Time 40

Servings round about 20 cm wide cake

Calories 111kcal

Ingredients

300 g all-purpose flour
4 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

Instructions

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.