Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup warm whole milk
- 2 large eggs
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup mascarpone cheese
- 3 tbsp strong brewed espresso, cooled
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for filling)
- 2 tbsp unsweetened cocoa powder (for dusting)
Instructions
- Combine flour, sugar, and salt in a stand mixer; add yeast mixture, eggs, butter, and cooled espresso.
- Mix, then knead 8–10 minutes until smooth and slightly tacky.
- Let rise in an oiled, covered bowl 1–1.5 hours until doubled.
- Beat mascarpone, powdered sugar, vanilla, and espresso until smooth.
- Roll dough into a 9×12-inch rectangle.
- Spread mascarpone filling evenly, leaving a 1-inch border.
- Roll into a log and place seam-side down in a greased loaf pan.
- Let rise 45–60 minutes until just crested over the pan.
- Bake at 350°F for 35–40 minutes until golden, tenting with foil if browning too fast.
- Cool on a rack for at least 30 minutes.
- Dust with cocoa powder before slicing.
Notes
Use room-temperature mascarpone. Cold mascarpone is harder to beat smoothly and can leave lumps in the filling. Pull it from the fridge 30 minutes before mixing for a silkier result.