Mascarpone Cheese Brioche Loaf
Brioche is a soft, fluffy, and slightly sweet French bread that is perfect for all occasions. It is characterized by its egg-rich and buttery flavor, which makes it ideal for breakfast, brunch, and dessert dishes. Brioche is often served with butter, jam, or honey for an indulgent breakfast or snack. In addition, it is also popular as a base for French toast or bread pudding. When toasted, brioche develops a golden crust that provides a satisfying crunch, while the inside remains soft and airy. Overall, brioche is a versatile bread that can be enjoyed in various ways, making it a favorite among many food lovers.
What is Mascarpone Cheese?
Mascarpone cheese is a luxurious Italian cheese that originated in the Lombardy region of Northern Italy. It is a soft, creamy and mild cheese that is made from cow's milk and has a high fat content - typically around 70%. The cheese has a velvety texture and a slightly sweet flavor with a delicate tanginess that makes it a popular ingredient in both sweet and savory dishes.
Mascarpone cheese is traditionally made by curdling milk cream with an acidic substance such as lemon juice or vinegar. The resulting mixture is then heated gently and strained using cheesecloth to remove any excess whey. The cheese is then left to mature for 24-48 hours before being packaged and sold.
One of the reasons why mascarpone cheese is so popular is its versatility. It is used in a variety of dishes such as Tiramisu, cheesecake, and savory sauces for pasta dishes. It is also a popular addition to breakfast dishes, particularly pancakes and French toast.
In addition to its versatility, Mascarpone cheese is also known for its health benefits. It is high in protein, calcium, and vitamin A, and it has a low lactose content, making it a great alternative for people with lactose sensitivities.
This delightful recipe is easy to make at home. Fermentation takes place during the night in the fridge which helps to develop deep rich flavor of the dough. This lovely brioche brings back my childhood memory of my aunt Jozefa who lived in France but loved to come visit us at summer time. It was a must having brioche when entertaining friends. She always made sure that there is plenty of this delicious sweet bread in our house that would complement freshly made red currant preserves during those hot summer days.
Mascarpone Cheese Brioche Loaf
By Zosia Culinary Adventures | Date: June 05, 2023
Preparation Time: Making dough=15 minutes; Resting time= overnight in the fridge; Next morning: 2 hours proofing or until doubled in size
Baking Time: 30-40 minutes
Yield: 2 loaves (30 cm x 11 cm each)
Equipment: 2 long pans (30 cm x 11 cm each) lined with parchment paper
Ingredients: to make the dough
500 g bread flour or all purpose flour
250 ml lukewarm milk
2 large eggs, room temperature
15 g fresh yeasts
4 tablespoons of granulated sugar
1 teaspoon pure vanilla
60 g melted unsalted butter, cooled down
1/2 teaspoon sea salt
Ingredients: to make the filling
400-500 g mascarpone cheese
1 large egg, lightly beaten
2 teaspoons pure vanilla essence or vanilla sugar
5 tablespoons of icing sugar
1 egg white to brush the dough prior filling and rolling
Glaze prior baking: 1 egg yolk mixed with 1 tablespoon of cold water or milk
Instructions:
STARTER: Dissolve yeasts in 125 ml of lukewarm milk, add 3 tablespoons of flour, and 2 tablespoons of sugar. Cover the mixture and let it raise in warm part of the kitchen for 5 minutes until bubbly.
Add to the starter all remaining flour, milk, lightly beaten eggs, vanilla, remaining sugar, melted butter and sea salt. Mix well with a Danish whisk or with paddle attachments if using mixer.
Mix the dough until is smooth. Dough will be very soft and sticky.
FERMENTATION: Cover the dough with the plastic film and place it in the fridge overnight.
The next morning: prepare 2 x long loaf pans lined with parchment paper. Use a little bit of butter inside of each pan for easier lining.
Mix the mascarpone cheese with sugar, vanilla and egg until smooth. Divide into two equal portions and set it aside.
Take dough out of the fridge. Dough will be very soft and is easier to work when it is still cold.
Divide dough into two equal pieces.
Flour the table. Roll out the dough into a long 5 mm thick rectangle. Dough length should match your loaf pan size.
Brush the rolled out dough with egg white and spread the filling on top, leaving a small border around the edges. Tug in 1 cm each side of the dough.
Starting at each of the long ends, roll the pastry up as gently and tightly as possible into a log.
Lift the log and place it inside of the lined parchment paper pan, making sure to put the seam underneath.
Cover the log with tea towel and let it rest until doubled in size. Repeat the same steps with the second piece of dough.
Heat up oven at least 30 minutes prior to baking to 350°F or 180°C.
When both loaves doubled in size, poke each loaf gently with fork and glaze with the beaten egg mixture (1 egg yolk mixed with 1 tablespoon of cold water or milk).
Place brioche in the preheat oven, on the middle rack. Bake for 45 minutes or until dark golden.
Don’t take it out of the oven right away, just open the door halfway. After 5 minutes, remove the brioche from the oven and leave to cool on the rack.
Once cooled down, dust it with icing powder or just leave it as it is!
Bon appetite!