Brioche with mascarpone and matcha tea

It has already been several weeks, not to say several months, that I intended to prepare a brioche with mascarpone on the one hand and a brioche printed with matcha tea on the other. Yes, but the summer really didn’t lend itself to baking and I finally resigned myself to waiting for the start of the school year to get started.
As for making, I put both mascarpone and matcha in my bun.

The mascarpone, replacing the butter, makes the brioche denser, closer to a milk bread. Matcha is always irresistible.

The realization of the spiral print is really very simple. I had already made it in different flavors here.
I love the rendering. I even much prefer this print to other more complex ones, like leopard.

Brioche with mascarpone and matcha tea:

80g icing sugar
3 eggs
2 tbsp of baker’s yeast

2 tbsp of milk
1 tbsp vanilla extract
500g flour
210g mascarpone

1 heaped tsp matcha tea (Palace of Teas)
salt

I make my brioche at the Thermomixbut you can on your side do with any device.

Dissolve the yeast in a tablespoon of slightly warm milk.
Put the sugar, yeast and eggs in the bowl. do it lightly cool down to 37°C.

Add the flour, salt and mascarpone and knead for 5 minutes.

Remove half of the dough from the bowl (about 480 g) and add the tablespoon of vanilla extract. Knead for another 1 minute.
Reserve in a covered bowl.

Put the second half of the dough in the bowl and add the matcha tea diluted in a tablespoon of milk. Knead for another 1 minute.
Reserve in a covered bowl.

Let rise for about 1 hour.

At the end of this time, lightly flour the work surface.
Roll out the vanilla batter into a large rectangle (like here)

Do the same with the matcha tea paste then place it on the first.
Roll up then place the brioche in a large greased mold.

Film and let rise for about 1 hour 30 minutes.


Preheat the oven to 180°C.

Brush the brioche with a little milk.
Bake for about 30 minutes.

Let cool on rack.


To finish: as I told you above, the mascarpone makes this delicious brioche more like a pain au lait. If you are looking for a more authentic brioche recipe, with butter, soft and stringy, I advise you to stay on the condensed milk one like here.
Both are in any case to be tested!

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