• 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.
  
• Once the dough has doubled, scrape it out onto the Roul'Pat™.
  
• 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!