Very Soft Pockets with a Single Egg. Some extremely soft brioche easy to make. Perfect for breakfast and snack time.
The very soft pockets made with a single egg are ideal for breakfast and snack. They are so soft that they melt in your mouth.
The preparation is very simple and does not require particular skills in the kitchen. If you have any doubts, below you will also find the video recipe.
The only downside is that they disappear too quickly.
But let’s see right away how to prepare the very soft pockets with a single egg.
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You might also like these recipes:
Sweet fritters without proofing
For this recipe I took inspiration here.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 pockets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
For the dough
- 3.5 fl oz (about 1/3 cup) milk
- 1 1/4 tsp active dry yeast
- 1 egg
- 1 tbsp sugar
- 1 tbsp sunflower oil
- 1 3/4 cups type 00 flour (or all-purpose flour)
- 1/2 cup ricotta (about 130 g)
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tbsp chocolate chips
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Knife
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry brush
- 1 Plastic wrap
- 1 Rolling pin
- 1 Dish towel
How to prepare the very soft pockets with a single egg
Place the egg and the sugar in a bowl. Mix with a fork.
Add the milk and mix with the fork.
Add the oil and mix with the fork.
Finally add the flour and the yeast. Start mixing with the fork, then when you can no longer do it, continue kneading by hand until you obtain a homogeneous dough ball.
Place the dough ball inside a bowl, cover with plastic wrap and let it rise for about one hour. I let it rise inside the turned-off oven with the light on.
After the rising time, take the dough and roll it out with a rolling pin. You should obtain a rectangle about 12 x 10 in.
In a bowl combine the ricotta, the cocoa and the chocolate chips. Mix well.
Spread the ricotta mixture in the center of the rectangle.
Close the rectangle by bringing the ends toward the center. Level the edges and cut the rectangle into 4 parts so as to have 4 pockets.
Place the pockets on a baking sheet lined with parchment paper. Cover with a dish towel and let rest for 30 minutes.
Brush the surface with a little milk and bake in a preheated static oven at 338°F. Let bake for about 20–25 minutes. Please check the cooking times according to your oven.
Remove from the oven, let cool slightly and, if you like, dust with powdered sugar.
