The ricotta brioche are soft sweet buns with a base dough, precisely, of ricotta. Thanks to the presence of this dairy product, there is no need to add butter or oil to the ingredients. These brioches can be filled with creams, jams, and preserves or left empty. If you do not add the sugar grains, they can also be paired with savory ingredients.
On the blog, you will find other sweet bread recipes like:
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.84 (Kcal)
- Carbohydrates 35.00 (g) of which sugars 5.99 (g)
- Proteins 6.95 (g)
- Fat 2.14 (g) of which saturated 1.04 (g)of which unsaturated 1.03 (g)
- Fibers 1.32 (g)
- Sodium 21.13 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3 1/4 tbsp sugar
- 3 oz ricotta cheese
- 1 egg
- 1/2 tsp dry yeast
- 1 tsp barley malt
- 1/2 cup water
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Metal Scraper
- 1 Brush
Ricotta Brioche Recipe
Disclaimer: the “Ingredients” and “Tools” sections contain affiliate links
Start the preparation of the ricotta brioche by placing the all-purpose flour, sugar, one egg, and ricotta (I used cow’s milk ricotta, but buffalo ricotta is also fine) in the mixer.
Continue the recipe with barley malt: if you don’t have it at home, you can replace it with honey, but I recommend using it because it’s a great ally in leavening. I use it in all my baked goods, both sweet and savory.
Measure 1/2 cup of water: use part of it to dissolve the dry yeast (step that you can skip, but I find it easier this way) and then add everything to the rest of the ingredients.
Run the mixer, gradually increasing the speed until the dough is smooth and elastic.
Transfer to a floured work surface, form a dough ball, and let it rise until doubled in size.
Roll out the risen dough with a rolling pin. Divide it with a smooth-bladed knife or a scraper into 8-10 wedges.
Shape each wedge into a small bun.
Once done, let the brioches rise for another hour.
OPTIONAL STEP: you can fill your brioches with spreads, custard, jams, preserves… I decided to fill them with a couple of teaspoons of LEMON CURD.
Brush the risen brioches with milk or a beaten egg and sprinkle with sugar grains.
Bake the ricotta brioches in a static oven at 350°F for about 20 minutes: they should be well golden on top.
You can find this and other recipes in the collection Sweet Ricotta, simple and genuine recipes.
Ricotta Brioche
You can consume your brioches within 4-5 days: just heat them slightly in the microwave, oven, or toaster to make them as soft as the first day. You can also freeze them and store them for 2-3 months.
Also try the GREEK YOGURT PANBRIOCHE.
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Enjoy your meal!
