Chocolate and Mascarpone Brioche

READY IN: 3hrs 45mins
YIELD: 12 brioche




  • 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.