Filled Brioche

For filled brioche, first dissolve the yeast with the sugar in the milk. Allow to rise briefly.

Sift the flour into a bowl and make a well in the center. Add the vanilla pulp, lemon zest, salt and eggs. Then add the germ mixture and mix briefly with the dough hooks. Gradually add the butter and mix until the dough separates from the sides of the bowl. Let rise for at least 1 hour (until doubled in volume) in a warm place or overnight in the refrigerator. Grease a muffin tin. Form 12 equal-sized balls from 2/3 of the dough and place in the muffin tins. Also form 12 equal-sized balls from the remaining dough and press onto the larger balls. Let rise in a warm place for about three quarters of an hour.

In the meantime, preheat the oven to 180 °C. Whisk together the ingredients for brushing and brush the brioche tarts with it. Place in the oven for about 20 minutes. Then let them cool down.

For the filling, mix together the mascarpone and vanilla extract. Cut open the brioche tarts at the ball seam (but do not cut all the way through) and pour in the mascarpone filling and some jam. Serve filled brioches.

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