More than soft braids with Montersino’s ricotta they are big braids, don’t you think? These big cookies are almost delicate and fragrant cakes with a gently citrus taste, but let’s be honest… they are ugly, so ugly that I didn’t want to publish them!

On the other hand, they are very soft sweets, just made to pof pof with a little finger on top and they are delicious, so they are on the blog however….
In the recipe taken from the
book “Croissant and Cookies” by L. Montersino Fabbri Editore cost €16
the braids were flavored with lemon essential oil, which I omitted trying to balance the taste with a healthy and abundant organic lemon zest.

The ricotta I used here is sheep’s ricotta as suggested by the book; it is versatile and delicate and is an ingredient that fits great in all possible courses of the menu such as
in the mortadella mousse where it is the second and last ingredient after the cold cut, or

in the ricotta crepes or in

Ricotta meatballs in sauce ricotta meatballs and also in many desserts like

the Susanna Cake with ricotta cream shortcrust and chocolate!

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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!

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SOFT BRAIDS WITH RICOTTA
Asi’s Kitchen

Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Portions: 7
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

179.81 Kcal

calories per serving

Info Close

Energy 179.81 (Kcal)
Carbohydrates 34.00 (g) of which sugars 21.23 (g)
Proteins 5.13 (g)
Fat 3.56 (g) of which saturated 2.26 (g)of which unsaturated 1.17 (g)
Fibers 0.76 (g)
Sodium 139.17 (mg)

Indicative values for a portion of 100 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 for SOFT BRAIDS WITH RICOTTA

1 cup all-purpose flour
2/3 cup sugar (125 for the dough, the rest before baking)
6.5 oz sheep ricotta
1 tsp baking powder
1/3 tsp salt
1 lemon zest
Half egg (for the braids)
1/2 egg (to brush before baking)

Tools for SOFT BRAIDS WITH RICOTTA

#ADV

Bowl
Fork
Small bowl
parchment paper
Baking tray
Kitchen scale G3Ferrari G20062

Preparation of Montersino’s Soft Ricotta Braids

The preparation of soft braids with ricotta is very simple because you just need to put all the ingredients in a bowl and mix them until you get a smooth dough, but it shouldn’t be overworked.
With this mixture, I make many balls each weighing 60 grams…
… and using a little flour, I make braids as you see in the photo.
I line a baking tray with parchment paper and place them VERY spaced apart, not like I did, ehm ehm!
I brush each ricotta cookie with the half egg, then adding a little sugar on top.
It’s time to bake in static mode at 338°F for about 20/25 minutes or depending on the characteristics of your oven.
Let them cool and the ricotta braids are ready!
Enjoy your meal!
Annalisa