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Sweet Bread filled with Mascarpone and Nutella (Pandolce con mascarpone e nutella)

Ingredients for 6 persons
500 gr (17.63 oz) 00 Flour
200 gr (7.05 oz) Mascarpone Cheese
150 gr (5.29 oz) Nutella
150 ml (5.07 fl oz) Tepid Water
100 gr (3.52 oz) Butter
100 ml (3.4 fl oz) Whole Fresh Milk
100 gr (3.52 oz) Refined Sugar
50 gr (1.76 oz) Mixed Blossom Honey
25 gr (0.88 oz) Brewer's Yeast
12 gr (0.42 oz) Salt
2 Eggs


Sweet Bread filled with Mascarpone and Nutella (Pandolce con mascarpone e Nutella)

Pour the flour on the table and make a hollow in the centre
of the mound like a volcano. Add sugar, butter, honey, eggs and half of the milk
Begin to knead then add salt and the remaining milk
At this point add brewer's yeast and a little water
Keep on kneading until the dough becomes soft and homogenous
Cut the dough and roll with the palm of your hand to form a cylindrical tube
Divide the dough into 80 grams (2.82 oz) balls
Place the dough balls on the table and shape into rolls pressing the ends
Transfer the rolls to a shallow baking tray lined with oven paper, cover with a towel and let them rise for 30 to 40 minutes.
Lightly beat a whole egg and brush the pastry
Place the baking tray into preheated oven at 200 C (392 F) for about 10 minutes
After 10 minutes remove the baking tray from oven, place it on the table and let it stand at room temperature until completely cool
Once the sweet bread is cool ou can fill it
Dust a serving plate with bitter cocoa powder cut the sweet bread in half, spread a layer of Mascarpone cheese on the bottom than add Nutella on top.

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