Home » Cottage cheese croissants (hair braiding)

Cottage cheese croissants (hair braiding)

by Ada Parisi
17198 views 5 min read

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)

Portions: 7 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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, to taste

Procedure

Pigtails with ricotta

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.

Form 60 gram balls from this panetto each and then get 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!

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43 comments

Luciana 29 October 2019 - 21:40

Ada dear goodness that these braids, (ri)made with double dose last night (were many) and exquisite came.
I put 300 grams of sugar and the rest everything double.
Even for me the cottage cheese for sweets is the maximum.
I served with a lemon custard (bio).
In short, a triumph.
Thanks more.
Luciana
Padova

Reply
Ada Parisi October 30th, 2019 - 11:03

Luciana but you're a terrific cook. And remember the beautiful Padua. ADA

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Italy Ideas | to travel & popular from Italy » ricotta pastries 17 January 2018 - 13:58

[…] is Ada's recipe, from the blog „Sicilian creative in the kitchen“: „soft Brioches, contain no butter, but sheep's milk ricotta, with a slight […]

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bastarelli luigina 24 September 2017 - 19:06

made…good but way too sweet…

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Ada Parisi 26 September 2017 - 18:02

Hi Luigina, is a recipe for a long time ago and is not mine but of pastry chef Luca MOntersino. I assume you can decrease or reset the sugar with which sprinkle, so that they are less sweet, rather than remove sugar from batter at the risk of imbalance. A warm greeting, ADA

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bastarelli luigina 6 October 2017 - 00:50

Thank you for responding…the vote against surely soon, with 50 g. of sugar in less,I'll let you know…half
dose I added raisins.. There is good !!

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Ada Parisi 6 October 2017 - 10:28

Hello Luiginia! Yes, raisins there is great, and further adds sweetness so yes, decrease the dose of sugar. A dear greeting, ADA

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Gabry February 18, 2015 - 14:10

Hi Ada, I always looked for a quick recipe and little elaborate
for brioche, I think this is right! I will try in these days. Hello

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Sicilians creative in the kitchen February 18, 2015 - 14:38

Hi Gabriella, the recipe is fast and looks good, is not mine but by Luca Montersino, and I hope you like! ADA

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Silvia March 31, 2014 - 10:19

Hi Ada,
I've already read a few replies above and I had the same problem: a fluid mappazza unmanageable and not a stick to work. Not that I wanted to do hair braiding but I managed just to deposit of spoonfuls. After 20 minutes they were not cooked, I kept about twice.
I was wondering if it was up from ricotta, Although I had drained well, maybe try again mettendocene less? Yet the ricotta in my part (Brands) they're all the same, about driest you don't find
The taste was still good :)
Silvia

Reply
Sicilians creative in the kitchen March 31, 2014 - 12:31

Hello silvia, Let's do a test? I've recently redone by omitting the ưovo into the mixture and came up firmer, Although the ricotta remains crucial which is well drained. Try and let me know. I would vary the recipe by Montersino because apparently the dough for too many people and’ difficult to handle, Remove lưovo might fix. Will you let me know?

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Silvia April 3, 2014 - 13:27

Sounds good, I'll try so.
Let you know, Thanks :-)

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Sicilians creative in the kitchen April 3, 2014 - 14:44

You try try Silvia!!!! Let me know!

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ADA February 25, 2014 - 13:16

Hello, I also like Francesca I got a dough too sticky and I had to make little heaps with a spoon (Why do you say that maybe it's not butter is expected?). Even the texture is a bit ' mappazza '. Anyway try again. Congratulations for your recipes.
ADA

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Sicilians creative in the kitchen February 25, 2014 - 13:25

Hi Ada (You too!) You're right, I meant the ricotta. I have also redone recently and I had no problems. Maybe depends on cottage cheese, I use that cool Sheepskin, that is very firm and drain well to cause them to lose more water can. The recipe is the original Montersino, without variation. I do not understand why you have come, and I'm sorry… the texture is not very obviously leavened, Since there is no butter but only ricotta, but they are usually very soft. I can only tell you to drain the ricotta and possibly, If it were too soft, put a little’ less and make the dough in the refrigerator. But keep me posted, I have to figure out how come there have managed. Thanks, ADA
PS. The dough is soft of course, but you have to be able to work. Do braids is a little’ complex perhaps, but no round balls. If you sprinkle the work surface with flour you have to make them, otherwise or ricotta is too much or is too moist….

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ADA February 25, 2014 - 21:39

I tried again now (just this morning I am finished those of previous attempt just succeed). I just baked and I must say they are delicious. Actually the consistency of the dough is quite soft and it is essential to use the flour to form the rolls, but it is not that difficult. Thanks

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Sicilians creative in the kitchen February 25, 2014 - 23:09

Oh luckily Ada, I'm so happy… I was ready to recreate them again to see what could be the problem and I put on another pound eating off the body of evidence! Thank you for letting me tell, ADA

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annaferna February 21, 2014 - 11:05

and I really think I'm going to try them.. with two guarantees it would be crazy not to do them :P
baciotto

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Sicilians creative in the kitchen February 21, 2014 - 11:13

Hello Annie, my warranty is worth little, but montersino enough!Kisses!

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Francesca February 19, 2014 - 07:22

Hello I made the brioche but the dough didn't come easy to do the Pats and then braid them, too much liquid …... in fact I struggled even to make forms for bake. You advice
Thanks

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Sicilians creative in the kitchen February 19, 2014 - 11:23

Hello Francesca, What did you do? By hand, with the mixer, with the whips of pimer? If you made them by hand might be guilty of ricotta, that with the heat of your hands has heated up too. In that case, try to keep the mixture in the refrigerator for half an hour or so before processing to make the shapes or until you see that becomes malleable '. We say that the ideal would be to work with the hook of a mixer or with whips to pimer hook. I did it anyway by hand once and then with the mixer and I had no problems (with the mixer is better), you have to mix a little and with your fingertips, not melt the butter too. Let me know, ADA

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Michelle February 18, 2014 - 20:51

EVVVAAIII!Finally some croissants for me too that are eternally on a diet!! But I wanted to ask…Given that I'd eat just me,dimezzerei all doses,egg including. The Middle egg I would use,It is better to use the egg white or egg yolk? :D
Thanks!

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Sicilians creative in the kitchen February 18, 2014 - 22:10

Hi Michelle, If you have to put half half egg yolk and put Middle albumen…. consider about 10 grams of egg yolk and egg white 15, flaw if anything in excess rather than failing. I hope you like, Hi, ADA

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Antoinette February 18, 2014 - 19:50

Compliments are delicious……

Reply
Sicilians creative in the kitchen February 18, 2014 - 22:08

Hi Antoinette, did you try? Thanks! ADA

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Loreta Tan February 18, 2014 - 17:04

I wanted to know if these buns are leavened or if you freshly baked, Thanks.

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Sicilians creative in the kitchen February 18, 2014 - 17:07

Hi Loreta and welcome. It is not necessary to make them rise. I was in doubt, but since the recipe is Montersino I trusted and I baked. The result is excellent. Try them and let me know. Is’ the ricotta that smooths. ADA

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Anna February 18, 2014 - 10:29

Hi Ada, I wanted to know of dry yeast. In what sense.
I do not tolerate much yeast Angel, I am looking for a sweet sourdough x. Give me some advice?
Thanks! Anna

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Sicilians creative in the kitchen February 18, 2014 - 11:24

I use baking powder (the so called baking powder). If you want sourdough should try with that mother or that of beer, fresh or dried, but I can not tell you what dose, You should try a conversion table…. I don't know if I'd Alternatively try cream of tartar…. Unfortunately you are very helpful, but I try to read up and let you know. ADA

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Marina stella February 18, 2014 - 09:42

and if I put less sugar would change the result? Definitely I will try anyway…already I teases! Hello and thank you.
Marina

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Sicilians creative in the kitchen February 18, 2014 - 11:27

Hello Marina! You can certainly put less sugar, will simply be less sweet and a little’ more neutral. You can also replace refined sugar with that cane. Let me know, ADA

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Marina stella February 18, 2014 - 15:51

Thanks again Ada and good day. Marina

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Sicilians creative in the kitchen February 18, 2014 - 15:55

Thank you. Have a good day! ADA

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Anna February 17, 2014 - 15:04

What can I say. These have to do, already I'm dreaming for breakfast and cappuccino. Sorry Ada, baking powder, Angel yeast?
Very good as always. Kisses and good day Anna

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Sicilians creative in the kitchen February 17, 2014 - 20:45

Hi Anna, is the yeast that you say is fine! A hug and if you do let me know, ADA

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Monica February 16, 2014 - 18:16

Hi Ada, These I will try!! Though I don't like everything that comes from sheep's or goat's milk, so I ask you: can you replace the ricotta with cow?
Just to name two “Forum” (chat in veneto), I bought the book to Hollywood and I found the dry yeast in a store bio, xchè I didn't want the chemical. As soon as I can I wear at work. ;)
Have a good evening, Monica

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Sicilians creative in the kitchen February 16, 2014 - 18:19

Hi Monica! Of course you can replace with ricotta cheese. Maybe increase a little sugar since it's a cottage cheese a little’ insipid, so you balance it all. I've been to Sourdough, I baked just today my first black bread of Castelvetrano with sourdough and I can't wait to try the recipes in Hollywood with sourdough. We keep up to date? A hug! ADA

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Fabiola February 18, 2014 - 08:32

Hi Ada, congratulations!!!! Today I prepare with sourdough but …use the same amount of yeast listed in recipe? Thanks

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Sicilians creative in the kitchen February 18, 2014 - 11:28

Hi Fabiola! Unfortunately we can't begin to tell you the quantity to be used. Some you have to change the whole setting recipe, because you will have to bump up a few hours so that the yeast can act. I guess I would arrest about 10 grams. Try and let me know, so I do it again with my sourdough :-) ADA

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Vale February 16, 2014 - 10:21

It seems almost Needless to say, are delicious!! I sign with ricotta I never try!! :)

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Sicilians creative in the kitchen February 16, 2014 - 12:19

Hi and welcome! Select because the recipe is Montersino and well worth the money! Good Sunday, ADA

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Maurizia LeRicette White shaft February 16, 2014 - 00:06

softness , nourishment ….. a special breakfast!

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Sicilians creative in the kitchen February 16, 2014 - 12:19

Kisses Maurizia! Good Sunday!

Reply

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