A delicious variant of the Sicilian brioche enriched with mascarpone and flavored with vanilla and orange zest.
Dissolve the yeast in the milk and add the vanilla and sugar. Mix.
Add the flour, orange zest, oil, mascarpone, and a teaspoon of honey. Work the dough until smooth.
Let the dough rest covered for two hours.
Form 80g balls and 20g balls for the tuppo. Let the brioches rest on a baking sheet for at least an hour.
Brush the brioches with a mix of egg yolk and milk.
Bake in a preheated static oven at 180°C for 15-20 minutes.
They can be stored in a cake container to keep them soft for 48 hours.
They can be filled with jams, spreads, or ice cream. Saffron can be added for a more intense yellow color.
Italia
| 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 |
