Chocolate and Mascarpone Brioche
photo by Henny Adriansyah
- Ready In:
- 3hrs 45mins
- 5 tablespoons butter, melted
- 1 3⁄4 cups bread flour
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1 (1/4 ounce) envelope active dry yeast
- 3 tablespoons water, warm
- 2 eggs, beaten
- 12 ounces dark chocolate squares
- 250 g mascarpone cheese
- milk, for glazing
- Brush brioche cups or muffin tin with the melted butter.
- Sift together the flour, sugar and salt. Stir in the yeast. Add the warm water, eggs and remaining butter to make a soft dough.
- Knead until smooth and then cover and let rise until doubled - approximately 1 1/2 hours.
- Punch down and then divide dough in half. Shape the first half into 12 balls. Place each ball into a brioche or muffin cup and press an indentation into the center. Place a heaping teaspoon of Mascarpone into each indentation. Top with a square of chocolate. Press firmly into the dough ball.
- Shape the remaining dough into 12 balls with a pointy end (like a tear drop shape). Brush each drop with milk and press into the brioche - pointy end up - sealing well.
- Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size - 1 to 1 1/2 hours.
- Preheat oven to 400°F Brush with milk and bake 12-15 minutes until firm and golden brown.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.