Mascarpone buns made with the Ankarsum mixer
For the cream
Ingredients · Servings 12
- 120 g of lukewarm milk
- 8 g of dried baker's yeast —or 20 g of fresh yeast—
- 250g of mascarpone cheese
- 50g of extra virgin olive oil
- 110 g of sugar
- 1 egg
- 550g of strong flour
- A pinch of salt
- 1 beaten egg
- 500g of whipping cream with 35% fat content
- 2 tablespoons of icing sugar
- 2 tablespoons of icing sugar
Method · 3 h 50 min
- Pour the lukewarm milk into a glass and add the yeast. Stir a few times and let it sit for 5 minutes. Make sure the milk is not hot, just lukewarm.
- Attach the kneading attachment, spatula, and paddle. Place the cheese, oil, sugar, egg, milk with yeast, flour, and salt into the mixing bowl and knead for 5 minutes at medium speed.
- Form a ball and place it in a bowl lightly greased with extra virgin olive oil. Prepare a piece of cling film, spread a little extra virgin olive oil on it, and place it over the dough, covering it but not pressing down.
- Let it sit for about 2 hours, until you see it increase in size. It depends a lot on the time of year: in warm weather the time is shorter.
- Put flour on the work surface, turn the dough out onto it and divide the dough into portions of about 90g each.
- Fold the edge gradually towards the center in sections, as if folding the petals of a flower. Form small balls and place them on a baking tray lined with parchment paper, seam side down and spaced apart, because they will rise again during the second rise and a little more in the oven.
- Cover them with a cloth or cling film lightly greased with olive oil to prevent sticking. Let them rise for about 45 minutes. If you're using dried yeast and it's not warm in your house, it may take a little longer.
- Preheat the oven to 180ºC, top and bottom heat.
- Brush the buns gently with beaten egg just before putting them in the oven.
- Bake at 180ºC for about 30 minutes until you see that they have the nice golden color of the photo.
- Take them out onto a wire rack and let them cool.
- Place the transparent bowl and whisk attachment on the machine. Add the cream and whisk on low speed for about 15 seconds, then gradually increase the speed, adding the powdered sugar as you go. In no time at all, you'll have perfectly whipped, firm, and fantastic cream.
- Cut the bun in half with a sharp knife, fit a star nozzle onto a piping bag, fill it with cream and fill the buns with it.
- Put the top of the bun on and add icing sugar using a sieve.
To conclude
To whip the cream
To conclude
