Strawberry Mascarpone Cream Bread
A dessert bread of soft milk bread split and filled with rich mascarpone whipped cream and fresh strawberries. Every bite brings together the pillowy bread, a mouthful of silky cream, and sweet-tart strawberries.
Ingredients
Dough
- Bread flour270g
- Sugar30g
- Dry yeast4g
- Salt4g
- Milk80g
- Heavy cream35g
- Egg1
- Unsalted butter30g
Cream & Topping
- Mascarpone cheese60g
- Heavy cream350g
- Sugar60g
- Strawberryas needed
Directions
- 1
Add the milk, heavy cream, egg, yeast, sugar, salt, and bread flour to a stand mixer and run it on low speed.
- 2
Once no dry flour remains, raise to medium speed; when it gathers into one mass, add the butter and knead until smooth.
- 3
Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise until doubled in size.
- 4
Divide the dough into 5 equal pieces, weigh them, round each one, and rest for 15 minutes.
- 5
Shape each piece into a long hot dog form, cover with plastic wrap, and proof for 40 to 50 minutes.
- 6
Brush with egg wash and bake in an oven preheated to 170°C (340°F) for 15 to 17 minutes until golden.
- 7
Loosen the mascarpone and sugar with a hand mixer, then add the heavy cream and whip until stiff.
- 8
Finely chop the strawberries for the filling, and halve the strawberries for topping.
- 9
Slice the cooled bread down the middle, fill with cream and strawberries, and finish with the reserved strawberries on top.
Tips
Keep the cream and mascarpone cold and whip them until stiff so the filling holds its shape between the bread. Fill only after the bread has cooled completely so the cream won't melt.