A proposal for a light but delicious for breakfast, for which I must thank the inspired and graceful Tatiana del blog Homebakedforlove, that some time ago I was enchanted with these soft but soft butter brioche, Thanks to the presence of ricotta. I followed her recipe, perfect, by adding just a little’ more sugar because to my ' pets at home’ I know that the buns like very sweet. In addition, I made some brioches mignon and I are satisfied in: I made them with fresh raspberries, with chocolate and cinnamon, with Crème de cacao. Try this recipe, use your imagination to fill them (but they are good even simple and spread with the jam) and you will see who will become runs in the family.
Ingredients for about 15 buns:
- 380 grams of flour manitoba
- 150 ml fresh whole milk
- 100 grams of Superfine caster sugar
- 12 grams of yeast
- a spoonful of honey
- an egg
- 250 grams of fresh ricotta cheese
- a tablespoon of vanilla extract
- a pinch of salt
- 00 flour for dusting the work surface as required
- an egg yolk and one tablespoon of milk to brush the croissants
- powdered sugar as required
to stuff the brioche
- 100 grams of cocoa cream or jam of taste you prefer
- 60 grams of fresh raspberries and a spoonful of sugar
- 60 grams of dark chocolate, chopped
- Caster sugar just enough to sprinkle the buns
Dissolve yeast in milk. Put into a very large bowl flour sifted, sugar, honey, vanilla extract, milk with yeast, the egg and the salt and mix everything until you get a smooth and homogeneous. At this point, combine the ricotta and continue to knead for about 10 minutes until you color all over and he was not entirely absorbed. The result should be a smooth and elastic dough. If it is a little’ wet don't fret, the moist disappears during the rising. Cover the bowl with the dough with a kitchen towel and let rest at room temperature for 4 hours: the dough should at least double its volume. Once dough, knead again for a minute by hand and then place it on well floured work surface.
To make the buns stuffed round, take a piece of dough the size of about 8 cm, work it until it became a ' sphere ', put it in the Palm of your hand and push with two fingers at the Center creating a cavity in which put a tablespoon of jam or cocoa cream with a sprinkle of cinnamon. Fold the dough by pinching '’ to reform the dough. Place the buns on a baking sheet covered with a sheet of parchment paper and brush with a beaten egg yolk with a tablespoon of milk, then sprinkle with caster sugar.
For the buns with raspberries, coarsely chop the raspberries with a teaspoon of sugar and proceed as for previous scones by adding, After brush with egg, a raspberry on top of each Croissant.
For the brioches with chocolate chunks, knead the dough until the strips of three centimeters thick and 30 cm long, brush with beaten egg with milk and pour the chocolate chunks, then roll them on themselves by long sides up to retrain strips and cut them with a knife into pieces of about 10 cm long. Put ' saccottini’ thus obtained on a baking sheet and brush them with egg.
All the croissants are to rise again for 45 minutes. Meanwhile preheat the oven to 180 degrees-ventilated: When the buns have doubled their volume, Bake for 20 minutes. Serve the buns sprinkle icing sugar (other than those already covered with granulated sugar).