Rose of Brioche Bread and Ricotta

Traditional and Bimby recipe, with sugar-free options.

A sweet treat for breakfast or snack. Soft in the brioche bread and light with the ricotta cream similar to that used for Sicilian cannoli.

Simple and easy to make, but with a guaranteed visual impact, it will give you the right energy without weighing you down.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

389.09 Kcal

calories per serving

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Energy 389.09 (Kcal)
Carbohydrates 46.68 (g) of which sugars 13.92 (g)
Proteins 15.53 (g)
Fat 15.86 (g) of which saturated 9.75 (g)of which unsaturated 5.37 (g)
Fibers 1.31 (g)
Sodium 397.57 (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

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1 cup cup Manitoba flour (Or FiberPasta flour)
1 cup cup all-purpose flour (or whole wheat)
1 egg
1 tbsp tbsp sweetener (or 2 tbsps sugar)
1/4 cup cup milk
1/4 cup cup butter (soft)
0.35 oz oz fresh brewer's yeast
1 tsp tsp honey
1 tsp tsp salt
14 oz oz ricotta
1/4 cup cup sweetener (or 1/2 cup sugar)
1 packet packet vanillin
1/4 cup cup milk (for brushing)
as needed sweetener (or powdered sugar)

watch your line

Tools

what we need to make the

1 Stand mixer or the Bimby
1 Pan 8/9 inches
1 Rolling pin
1 Pastry board

Steps

Let’s start cooking

First, prepare the dough, then dissolve the brewer’s yeast in some lukewarm milk and set aside
In a bowl, combine the two flours and mix them, then add salt, sugar, and honey.
Add the dissolved yeast in milk and start working the dough.
Then add the rest of the lukewarm milk and the egg and continue to mix.
Lastly, add the softened butter and keep mixing until everything is combined into the dough. Shape into a ball and let it rise for at least 4 hours covered with a cloth.
Place all ingredients except the butter in the bowl and knead: 7 min./spiga.
Now add the soft butter and knead again: 2 min./spiga.
Shape into a ball and let it rise for at least 4 hours covered with a cloth.
After the time has passed, take the dough and divide it into 3 equal balls, roll out the pieces of dough into ovals about 10 inches long and 5 inches wide.
In a bowl, mix the ricotta with sugar and vanillin.
and distribute it in the center of each oval.
Now fold the ovals lengthwise.
Seal the edges like turnovers by pressing with your finger.
Grease and flour an 8-inch pan and with the first petal, form a swirl starting from the center of the pan,
and then continue with the other 2 petals.
Once the rose is formed, let it rise again for an hour in the turned-off oven.
After the time has passed, brush the surface of the rose with some milk and bake it in a preheated static oven at 350°F for 20 minutes. Take it out of the oven and let it cool completely
The Rose of brioche bread and ricotta cream is ready: sprinkle it with powdered sugar and serve!