For the filling
1/2 cup of mascarpone whipped cream, softened in the bowl (90g)
2 tablespoons of unsalted butter at room temperature
2 tablespoons of all-purpose flour
1 tablespoon of ground cinnamon
1/2 cup of chopped walnuts (hazelnuts or pecans) (50g)
For the dough
1 1/2 cups of all-purpose flour (180g)
2 1/2 tablespoons of active dry yeast
1/2 tablespoon of salt
1 egg
3/4 cup of mascarpone whipped cream (135g)
1/3 cup of melted unsalted butter
1/2 cup of milk (120ml)
1 tablespoon of vanilla extract
For the filling
1/2 cup of mascarpone whipped cream, softened in the bowl (90g)
2 tablespoons of unsalted butter at room temperature
2 tablespoons of all-purpose flour
1 tablespoon of ground cinnamon
1/2 cup of chopped walnuts (hazelnuts or pecans) (50g)
For the dough
1 1/2 cups of all-purpose flour (180g)
2 1/2 tablespoons of active dry yeast
1/2 tablespoon of salt
1 egg
3/4 cup of mascarpone whipped cream (135g)
1/3 cup of melted unsalted butter
1/2 cup of milk (120ml)
1 tablespoon of vanilla extract
Prepare the filling: in a small bowl, mix all the ingredients with a fork until they form a coarse crumb. Reserve
Prepare the dough: preheat the oven to 200°C (hot)
Grease a 20cm-diameter cake pan
In a medium bowl, sift together the flour, yeast, and salt. Reserve
In a separate bowl, beat the egg until it becomes frothy
Add the mascarpone whipped cream and melted butter, and mix until well combined
Combine with the milk, vanilla extract, and flour mixture
Place half of the dough in the prepared pan and spread half of the filling over it
Top with the remaining dough and finally the remaining filling
Bake in the oven for 25 to 30 minutes or until a toothpick comes out clean
Remove from the oven, let cool slightly, and then unmold
Cut into slices and serve warm or at room temperature
357 calories per slice
