Sweet Ricotta Brioche Rolls (Butter-less)
Over the weekend, I always enjoy baking a nice brioche and very often I try a new recipe from my friend Nadine (@nadcuisine), which you will find right HERE! Also, Nad got her recipe from Yolande (@patchouka67), HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Sweet Ricotta Brioche Rolls (Butter-less)
Made without Butter, this sweet Ricotta Brioche rolls are so soft and with so much flavor from the ricotta. One of my Favorite sweet bread!
Equipment
Ingredients
- 4 cups (500 g) bread flour
- 1/3 cup (65 g) sugar
- 2 tps (6.2 g) instant yeast
- 1 tsp (5 g) sea salt
- 2 eggs (Beaten)
- 1/2 cup (100 g) milk (Lukewarm)
- 7 oz (200 g) Ricotta cheese
- 1 tbsp (15 g) milk (To Brush on the dough before baking)
- 1 tbsp (15 g) pearl sugar (For Decorating)
Instructions
- Place your Medium Round Flexipan® Mold on the top of your Large Perforated Baking Sheet. Set aside.
RICOTTA DOUGH PREPARATION
- Place the flour, sugar, instant yeast and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
- Make a well, add the eggs and the lukewarm milk. Mix with a dough hook for about 3 minutes on the second lowest setting of your standmixer.
- Add the ricotta cheese and mix for another 5 minutes at the same speed. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
RISE & ASSEMBLY
- Place your dough in a clean bowl, cover with a plastic wrap and let it rise for about 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
- Knead lightly into a ball. Weight your dough and divide it into 11 segments. Take each segment pressing it down flat with the palm of your hand and roll it into a ball. Arrange it directly onto your Flexipan starting with 3 in the middle and 8 all around, leaving a small gap in between.
- Cover loosely with a plastic wrap and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
BAKE!
- Preheat oven at 350F/180C.
- Brush your rolls with some milk and add the pearl sugar on top.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 15min)
- Once your Sweet Ricotta Brioche Rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Sweet Ricotta Brioche Rolls (Butter-less)
Amount Per Serving
Calories 241
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 40mg13%
Sodium 244mg11%
Potassium 94mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 8g9%
Protein 9g18%
Vitamin A 145IU3%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Merci Nessa! je ne t’avais pas laissé de message ici mais tu l’as superbement réalisée cette brioche, bravo!
Coucou Nadine! C’est toujours un tel plaisir de faire tes recettes! Pleins de Grosses Bises de Chicago ~Nessa