Name: Brioche with Tuppo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Italia
Ingredients: 500 g flour; 20 g extra virgin olive oil; 2 tablespoons mascarpone; 250 g milk; 12 g fresh brewer's yeast; 120 g sugar; 1 pinch vanilla; 1 pinch salt; to taste grated orange zest

Preparation

STEP 1 OF 6
Dissolve the yeast in the milk and add the vanilla and sugar. Mix.
STEP 2 OF 6
Add the flour, orange zest, oil, mascarpone, and a teaspoon of honey. Work the dough until smooth.
STEP 3 OF 6
Let the dough rest covered for two hours.
STEP 4 OF 6
Form 80g balls and 20g balls for the tuppo. Let the brioches rest on a baking sheet for at least an hour.
STEP 5 OF 6
Brush the brioches with a mix of egg yolk and milk.
STEP 6 OF 6
Bake in a preheated static oven at 180°C for 15-20 minutes.

General Information

Storage notes

They can be stored in a cake container to keep them soft for 48 hours.

More information

They can be filled with jams, spreads, or ice cream. Saffron can be added for a more intense yellow color.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	296.83
Carbohydrates (g)	54.2
of which Sugars (g)	16.7
Fat (g)	6.26
of which Saturates (g)	2.54
Protein (g)	8.51
Fiber (g)	1.27
Sale (g)	0.18