The ricotta brioches similar to snowflakes are soft little brioches well-known in Naples created by the mythical Poppella bakery. They contain a light and fluffy ricotta cream. They are truly spectacular and have a unique taste!
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 349.18 (Kcal)
- Carbohydrates 46.14 (g) of which sugars 27.02 (g)
- Proteins 7.33 (g)
- Fat 15.91 (g) of which saturated 5.24 (g)of which unsaturated 3.06 (g)
- Fibers 0.91 (g)
- Sodium 105.69 (mg)
Indicative values for a portion of 120 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
RICOTTA BRIOCHES INGREDIENTS
- 2 cups all-purpose flour
- 1 egg
- 3/8 cup whole milk
- 5/8 cup sugar
- 2 3/4 tsp fresh yeast
- 1 pinch salt
- 3 1/2 tbsp butter (soft)
- 2/3 cup whole milk
- vanilla (seeds from 1/4 of a pod)
- 2 1/2 tbsp cornstarch
- 7 oz sheep ricotta
- 7 oz whipping cream
- 2 1/2 tbsp sugar
- 1/2 cup powdered sugar
- 2 tsp honey
- to taste powdered sugar (for dusting)
Tools
- 1 Stand Mixer
- Piping Bag
RICOTTA BRIOCHES PREPARATION
Pour the flour and crumbled yeast into the mixer, add the granulated sugar, the egg, and the pinch of salt. Add 3/4 of the milk, start mixing at medium speed, then when the ingredients are combined increase the speed and add the remaining milk gradually while mixing.
At this point, add the soft butter in two parts, always waiting for the dough to absorb the previous amount before adding the next.
Knead the dough until it becomes elastic. Form a ball and let it rise at 82°F in a container with a lid. Wait for the dough to double in size.
Place the brioches dough on a work surface and divide it into pieces of 30 g each.
Shape and roll each piece into a ball and place them on a baking tray lined with parchment paper, spacing them 2 inches apart as they will grow during rising and baking.
Let them rise again until the brioches double in volume.
Bake in a preheated oven at 375°F for 12-14 minutes.
Remove from the oven, and let them slightly cool for a couple of minutes. At this point, using a piping bag nozzle, pierce the bottom of the brioches and rotate the nozzle to create space for the filling. You can also do this with your pinky finger.
Prepare the milk cream now: pour the milk and vanilla seeds into a saucepan. Add the cornstarch and stir with a whisk to remove any lumps. Cook over medium heat, stirring constantly until thickened. Once the cream is thick, remove from the heat and let it cool.
Now prepare the ricotta cream.
In a bowl, mix the well-drained ricotta with the granulated sugar. Beat with an electric mixer.
Whip the very cold cream to stiff peaks together with the honey and powdered sugar.
Fold the whipped cream into the ricotta cream using upward motions to prevent deflating the mixture.
Finally, add the milk cream and continue folding gently to keep the mixture airy.
Fill a piping bag with the cream of cream and ricotta, and generously fill each brioche.
Before serving, dust generously with confectioner’s sugar confectioner’s sugar.
Place the ricotta brioches in paper cases.
Adriana’s Advice
Remember, the operation of piercing the bottom of the brioches should be done while they’re still warm, this way you’ll get more space for the filling.
