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.
Italy
| 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 |
