The no-knead ricotta brioche with chocolate chips is a light and delicious dessert, a simple and soft leavened like a cloud. I had some ricotta to use up and thought of making a sweet cloud with lots of dark chocolate chips. The ricotta brioche is fragrant and super soft, and to make the dough you don’t need mixers and you won’t even get your hands dirty, you just need a simple fork, it’s delicious on its own and perfect to accompany with jam or other creams as you like, it’s without butter, without oil and with very little sugar, a sweet treat to enjoy without guilt 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pan of about 9.8×3.9 inches
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup ricotta
- 1/2 cup milk
- 1/4 cup dark chocolate chips
- 1/4 cup sugar
- 1 tsp fresh yeast
- 1 egg
- to taste vanilla
- to taste powdered sugar
Steps
The ricotta brioche with dark chocolate chips is very simple and quick to prepare, first put the warm milk, sugar, crumbled fresh yeast in a bowl and mix with a fork, let the yeast dissolve well, bubbles will form.
Add the egg, the ricotta and mix again. Add the flour, vanilla, a pinch of salt and mix all the ingredients using the fork, then incorporate the dark chocolate chips.
Quickly compact the dough with a spatula and let it rise in the bowl, covered, for at least a couple of hours, it should double in size.
Transfer the dough to a lightly floured surface and divide it into 8 equal parts (about 2.8 oz each), form balls.
Place the balls in a greased and floured loaf pan and let the ricotta brioche rise for another hour.
Brush the ricotta brioche with a little milk and bake it in a preheated oven at 350°F for about 35 minutes, finish with a dusting of powdered sugar.
Notes:
The ricotta brioche with chocolate chips can be kept at room temperature for 3-4 days. If you want to keep it simple, you can also omit the chips or fill it with jam, Nutella, custard, pistachio cream, or others as you like.
Other leavened desserts HERE
Other desserts with ricotta HERE
