Tuesday, January 24, 2012

{Ricotta Brioche}

I discovered this recipe a while back and today was the perfect weather to make it. Even though it's summer - the weather screams winter baking to the tune of raindrops outside. For afternoon tea on a cool day, instead of baking scones, try this recipe for a twist with your cuppa tea. It's not a quick recipe, but it is a soft and fluffy treat that screams for butter and jam spread on top.


500g Plain white flour
1/2 Tsp Salt
40g Castor sugar (+ 1Tsp)
2 Eggs (~53g) and 1 egg yolk (for the glaze)
160g Ricotta cheese
2 1/2 teaspoons Dried yeast
80-100ml Tepid milk (or more if needed)


1. In a big bowl, mix together the flour and salt.
2. In a small bowl, sprinkle the dehydrated/dried yeast into the milk mixed to 1 teaspoon sugar.
3. Leave for 5 minutes and then stir to dissolve.

4. Make a well in a centre of the flour and pour in the yeasted water.
5. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste.
6. Cover with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.
7. Beat the eggs with the sugar.
8. Add the ricotta and beaten egg mixture to the flour well. Mix in the flour to form a soft dough.

9. Turn the dough out onto a well-floured surface and knead until smooth, shiny and elastic for about 10 minutes.
10. Put the dough in a buttered bowl, turning to coat evenly with butter. Cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 to 2 hours.
11. Knock back the dough, then leave to rest for 10 minutes.

12. Divide the dough into five equal pieces and then roll each piece into a ball.
13. Form a brioche (as on my pictures) with the balls.

14. Place on a baking sheet and cover with a tea towel.
15. Prove until doubled in size, about 30-45 minutes.
16. Preheat the oven to 180° C.
17. Brush with egg glaze (the yolk + 1tsp water) and sprinkle with poppy seeds and sunflower seeds.

18. Bake in preheated oven for 25 minutes or until richly golden and hollow-sounding when tapped underneath.
19. Cool on a wire rack.

If the dough is too dry add some more milk or ricotta cheese, but if on the contrary it is too wet, then add more flour, one tablespoon at a time.

Don’t add too much flour though; the dough should not be too dry, but soft.
Any seed of your choice will be fine for sprinkling the rolls.
While the bread bakes, check that the crust doesn't get too brown. If it's the case, then lower the temperature to 160° C.

Lauren x

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