Introduction: Brioche With Cinnamon and Mascarpone

About: When things don't go the way I want, I still hear my father say: ‘There is no such word as can’t.’ The things I make, I make thanks to him. He taught me how to bake and paint and everything in between, I got h…

Brioche is a French slightly sweet white bread. Perfect for breakfast but also for high- or afternoon tea. Making a brioche is easy but takes some time for the bread dough because it needs to rest over night in the fridge. Normally I make it without cinnamon and mascarpone but this time I wanted to try something different.

Step 1: The Ingredients and Tools

What we need:
For the dough:
200 gr. Flour
7 gr. Yeast
15 gr. Sugar
5 gr. Salt
2 big eggs or 3 small ones (150 gr.)
100 gr. Real butter unsalted

For filling and on top:
150 gr. Mascarpone
1 vanilla pod
3 tbsp sugar
1,5 tsp cinnamon
Some real butter unsalted

An oven (170 Celsius)
Brioche pan ( I do not have one and still not found one that I like so I used a round pan which I make higher with aluminum foil. Then I placed a cake case in it)
Mixer, kitchen machine or hands
Kitchen scale
Bowl voor dough
Small bowl for cinnamon sugar
Plastic box with lid for mascarpone
Knife and spoon
Plastic wrap

Step 2: Making the Dough and the Vanilla Mascarpone

The butter and eggs should be at room temperature.
Put the flour, sugar, salt, yeast and eggs in a bowl and mix for about 10 min. I started with the beaters and as soon the dough get crumbled I change them for the dough hooks and go on till the dough was smooth. Of course you can also knead with your hands (which is a very sticky business) or use a kitchen machine.
After 10 min. add the butter in small pieces to the dough en knead till all the butter is absorbed by the dough.
Cover the bowl with some plastic wrap and put it in the fridge. Let rest over night. Time to make the vanilla mascarpone.
Cut the vanilla pod lengthwise open and remove the seeds with a knife. Stir the seeds in the mascarpone with a spoon, cover and put it also in the fridge.

Step 3: The Next Day: Finishing the Brioche

Mix 3 tbsp sugar with 1.5 tsp cinnamon
Take the dough and mascarpone off the fridge and knead the dough slightly one more time by hand. Divide the dough in to 2 balls.
Take the pan and if not teflon use a non stick case or spray lightly with a non stick spray.
Cover the bottom of the pan with one ball, spread the mascarpone on it and cover the mascarpone with the cinnamon sugar. Then take the second ball, flatten it out a bit and place it on top of the cinnamon. Slice a small piece of butter in thin slices and place on top, sprinkle some cinnamon sugar on it and let raise for about 1 hours. This time I made just one layer,next time I will use 50 gr. more mascarpone and will pull up the layer after the second dough ball to make a marble effect.
Preheat the oven till a temperature to 170 degrees Celsius.
After raising place the brioche in the middle of the oven and bake in 35 till 45 min. (I use a simple oven on gas).
Let cool down a bit before taking out of the pan. If you have some cinnamon sugar left, you can sprinkle it extra on top. Warm or cold, delicious with some butter and ginger jam, marmalade or Applesyrup (syrup for spreading).

Bread Challenge 2017

Participated in the
Bread Challenge 2017