Pour the flour into a bowl, put the yeast in the center and start to dissolve it with a little warm water.
Also add mascarpone, oil, the remaining water and salt and start incorporating all the ingredients.
Work until a smooth, homogeneous and elastic dough is obtained, then leave to rest in a warm place away from drafts for at least 2 hours or until it has doubled in volume.
Once doubled in volume, take back the dough, deflate it with lightly floured hands and divide it into 8 equal parts.
Work each part until you get a ball, then flatten them with your hands until you get about 1 cm high discs to form the muffins.
Arrange them on a baking tray lined with parchment paper, slightly spaced apart, pierce them with your fingers and season them as desired with oil and a little salt (do not exceed, especially with salt, if you plan to serve them with sweet food).
Bake for about 20 minutes or until golden brown in a preheated convection oven at 180 ° C.
The mascarpone muffins are ready: serve them hot, warm or cold.
This recipe has already been read 237 times!