Pigtails with ricotta, very soft brioche without eggs, with no oil or butter 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. They were one of the first recipes for this site and republished today with new pictures and with some small variation in the doses, the result of various tests on the field. The brioche are usually a rather demanding preparation, although of great satisfaction, like traditional BRIOCHES SICILIANE WITH Tuppo or the VENETIAN WITH CUSTARD. These cottage cheese braids are very simple. And most have no leavening.
Pigtails with ricotta: no butter
The braids are soft brioche with ricotta that does not contain butter but cottage cheese, in my case of sheep, but you can also use that vaccine: the key thing is that ricotta soda and dry as possible. I recommend you let drain the ricotta in a colander in the refrigerator for at least a couple of hours. The dough, poor because without eggs and butter, It must be compact but workable, as you see in the picture step by step. Do not be stingy with the zest of citrus fruits, because they are the ones that will give taste to your braids ricotta.
My tips for a perfect result
The preparation of these ricotta brioche is a stunning ease: just mix all the ingredients together. The yeast used is a simple baking brioche and these really realize soiling just a bowl. As to the form, I have given the croissant shape left by Montersino, but you can also make them round or as Favorites.
The cottage cheese braids 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. At this point, have a look at all my recipes CAKES WITH CHEESE and, to rediscover the taste of cottage cheese in salted version, the recipe CHEESE BREAD Sardo. Have a nice day!
DOSE 12 TRECCINE:
250 grams of flour 00
160 grams granulated sugar
7 grams of baking powder
5 grams of salt
the grated rind of two organic lemons
grated rind of one organic Orange
400 grams of ricotta cheese (well drained, must be dry)
1 egg yolk and 2 tablespoons of whole milk for brushing the brioche
granulated sugar for garnish braids, to taste
icing sugar to decorate the braids, to taste
The cottage cheese 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 in the refrigerator for at least 3 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 grated orange and baking powder. Stir and add the ricotta. Mix the ingredients until the mixture is smooth and homogeneous, but compact enough to be able to raise and make a dough that you can easily handle.
Form 70 gram balls from this panetto each and then get from each ball, working it on a lightly floured surface, loaves. Wrap the loaves on themselves to form a braid like the pictures. Preheat oven to 160 degrees ventilated. Place the braids on a baking plate lined with baking paper and brush the brioche with the beaten egg yolk with little whole milk.
Sprinkle braids ricotta with a little granulated sugar and bake for 20 minutes or until cheese braids are golden. Remove from oven and, When will warm, sprinkle with powdered sugar. The cottage cheese braids are excellent 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!