Caramelised Mascarpone & Rhubarb Brioche Recipe with Bakers Honey

This cafe-style French brioche is just perfect for high tea on a Sunday afternoon. Why not treat yourself to something just a little bit fancy.

Ingredients  

  • 2½ cups Plain Flour 
  • 4 Tbsp. MVH Bakers Honey
  • Zest and Juice of 1 Orange  
  • 2½ tsp. of Dried Yeast 
  • 1 Egg and 1 Egg Yolk, lightly beaten together 
  • ⅓ cup lukewarm Milk 
  • 125g cubed, softened Butter

Caramelised Mascarpone & Rhubarb Topping  

  • 100g Mascarpone 
  • 1 tsp. Vanilla Paste  
  • ⅓ cup MVH Bakers Honey  
  • 4 Stalks of Rhubarb, finely sliced  

Method

  1. In an electric mixer fitted with a dough hook, combine flour, orange zest, yeast and mix well. 
  2. In a jug whisk together the milk, orange juice, honey, egg and egg yolk until well combined. 
  3. With the mixer on medium speed, slowly pour in the milk mixture and mix until the dough starts to come together. 
  4. Add the softened, cubed butter and continue to mix until the dough is smooth and glossy. 
  5. Transfer the dough on to a floured surface and knead for 5 minutes. 
  6. Once kneaded, transfer the dough to a bowl and cover with gladwrap. Leave in a warm place to proof for 2 hours.  
  7. Preheat oven to 200°C on Fan Bake.  
  8. Once the dough has doubled in size, roll out to a 30cm circle and transfer to a lined tart tin. 
  9. In a small bowl, stir the vanilla paste though the mascarpone and spread over the dough circle, leaving a 2cm edge around the outside topping free. 
  10. Drizzle the honey over the mascarpone and sprinkle the finely sliced rhubarb over the top.
  11. Bake in the oven for 30 minutes until golden and the rhubarb is cooked through.
  12. Serve warm as is or with extra mascarpone or a good quality vanilla ice cream. 
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