I absolutely love brioche, rich and buttery but still soft and delicate. This recipe, with mascarpone and raspberries, is almost a dessert and I can't express enough how lovely it is. Please make sure you read carefully the whole recipe as there are few stages in making this loaf that require time.
For the brioche:
- 250g strong white bread flour
- 1 1/2 tsp fast action dried yeast
- 2-3 tbsp caster sugar
- pinch of salt
- 3 eggs
- 140g soft butter
- 5tbsp water
For the filling:
- 250g mascarpone cheese
- 3tbsp icing sugar
- 1 egg
- 2tbsp plain flour
- 1tsp vanilla paste or 1 vanilla pod
- about 40 raspberries
- 1 egg yolk (for brushing)
Mix the flour, water, yeast, salt, eggs and sugar until smooth.
Add the butter, third at a time, and mix for about 10 minutes until smooth.
The dough will be very sticky and not bread-like, don't worry- everything is fine!
Place dough in a bowl and cover with cling film. Leave in a warm place for about 90 minutes until doubled in size.
To make the filling mix mascarpone cheese with icing sugar, egg, vanilla and flour and leave in the fridge.
Mix the dough for couple of minutes, put back in a bowl and place in the fridge for 2-12 hours. Two hours is enough but you can leave it in the fridge for up to 12 hours if making the dough in the afternoon, then baking it in the morning.
Place the dough on a floured surface and roll out to 1 cm thick rectangle.
Spread the cheese filling and arrange raspberries on top.
Bring the sides of the rectangle to the middle to make sure there is no filling coming out and shape a loaf.
Place in a lined rectangular loaf tin, then cover the tin with a cloth and leave for about 30 minutes.
Pre-heat the oven to 190C.
Brush the brioche with an egg yolk and bake for about 30-35 minutes.
Leave to cool completely in the tin.