Pigtails with ricotta, ideal for breakfast. When I saw the recipe for this brioche breakfast on one of Luca Montersino cookbooks I quickly realized that I would have immediately made. And so it was. ricotta braids are soft brioche but containing no butter ricotta, soft consistency, fragrant, sprinkled with sugar. I enjoy hot, fresh from the oven, and also cold: I must try. Besides being without butter, ricotta braids are also without oil and eggs. In addition, Preparation is an astounding ease, just mix all the ingredients together. I have given the brioche the shape given by Montersino, but you can also make them round or as Favorites. The ricotta brioche store well in the freezer: just pull them out when you wake up and make it warm in the oven at 100 degrees for them crispy for breakfast.
TRECCINE OF SOFT CHEESE (easy recipe)Print This
- DOSE 14 TRECCINE:
- 250 grams of flour 00
- 200 grams of caster sugar
- 7 grams of baking powder
- 5 grams of salt
- the grated rind of two organic lemons
- 350 grams of ricotta cheese
- 1 egg yolk to brush the brioche
- 2 tablespoons whole milk
- granulated sugar for garnish brioches, just enough
The soft ricotta braids are very simple to prepare, They are the classic preparation “all in a bowl”. You only have to take care that the curd is drained well from any excess liquid. My advice is to leave the cottage cheese to drain in a colander for at least three hours before starting to prepare the brioche with ricotta.
Place in a bowl the flour and baking powder sifted, then add sugar, Salt, lemon zest and baking powder. Stir and add the ricotta. Mix the ingredients until the mixture is smooth and homogeneous, so that you can lift and turn it into a stick that you can handle easily.
Forming by this loaf of from 60 grams balls one and then derive from each ball, working on a well floured, loaves. Wrap on themselves the finger rolls up to form a Plait as pictured. Preheat oven to 160 degrees ventilated. Place braids on a baking sheet covered with parchment paper and brush the buns with beaten egg yolk with a little whole milk. Sprinkle braids ricotta with the caster sugar and bake for 20 minutes. The cottage cheese braids are complementary hot, warm and cold, but if not consumed within the day you have to store them in a sealed bag to keep them soft frost. Have a good day!