Brioche with Tuppo

Preparation

1. STEP 1 OF 6

   Dissolve the yeast in the milk and add the vanilla and sugar. Mix.

2. STEP 2 OF 6

   Add the flour, orange zest, oil, mascarpone, and a teaspoon of honey. Work the dough until smooth.

3. STEP 3 OF 6

   Let the dough rest covered for two hours.

4. 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.

5. STEP 5 OF 6

   Brush the brioches with a mix of egg yolk and milk.

6. STEP 6 OF 6

   Bake in a preheated static oven at 180°C for 15-20 minutes.

General Information

Analysis

Macronutrients (100 gr)