Cheese Brioche Swirls Draft

How I make it

Dough

1. In a stand mixer with the dough hook, combine the flour, yeast, sugar, butter, cream, eggs and salt.

2. Knead on low speed for 12-15 minutes, until the dough is smooth and soft.

3. Shape into a ball and place in a bowl. Cover and let rise for 1-2 hours, until doubled.

Vanilla mascarpone filling

1. In a bowl, mix the mascarpone, sugar, vanilla and lemon zest until smooth.

2. Add the egg and cornstarch and mix until spreadable.

Shaping

1. Divide the dough in half. On a floured surface, roll one half into a rectangle about 1/8 inch (3-4 mm) thick.

2. Spread half the filling over it in an even layer.

3. Roll up tightly into a log.

4. Slice into swirls and place in a well-greased muffin pan.

5. Repeat with the second half of the dough and the rest of the filling.

6. Cover and let rise for 30-40 minutes, until puffy.

Baking

1. Preheat the oven to 340°F (170°C).

2. Bake for 18-25 minutes, until golden and set.

3. Let cool slightly, dust with powdered sugar and serve.

What I've learned

• These are best the day they're baked, while still warm.
• They keep in an airtight container or bag in the freezer for up to a month. I thaw them at room temperature and warm them briefly in the oven before serving.
• The dough works with any filling you like.
• Instead of mascarpone, you can use full-fat cream cheese; the flavor will change accordingly.
• Sometimes I add raisins, blueberries, dried cranberries, mixed berries, chocolate chips or nuts to the filling.
• The lemon zest gives the filling a lovely aroma; I never leave it out.