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A delicious variation of Sicilian briosce 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 covered dough rest for two hours.
Shape 80 g balls and 20 g balls for the tuppo. Let the briosce rest on a baking tray for at least one hour.
Brush the briosce with a mixture 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 carrier to keep them soft for 48 hours.
They can be filled with jams, spreads, or ice cream. Saffron can be added to obtain a more intense yellow color.
Italia
| Energy (kcal) | 267.24 |
| Carbohydrates (g) | 53.74 |
| of which sugars (g) | 15.85 |
| Fat (g) | 3.82 |
| of which saturates (g) | 1.1 |
| Protein (g) | 7.24 |
| Fibre (g) | 1.23 |
| Salt (g) | 0.05 |
