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 Brioche Pastry with Ricotta Recipe
I suggest baking muffins with a small amount of ricotta and condensed milk. Very good for a Cup of coffee or tea. The dough is prepared in a safe way. I made it in a bread maker. The buns were tender and delicious.
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Belgian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Belgian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. The whole process of kneading the dough I made a bread maker. But if it is not, then there will be the next cooking process.Pour warm milk into a Cup and add yeast, eggs, salt, sugar, vanilla sugar, condensed milk, and ricotta. Stir well. Sift the flour and pour it into the resulting mass, preferably not all at once, since the flour is different everywhere. Stir in the vegetable oil and softened butter. Knead the dough and knead for about 10 minutes until smooth. Cover the Cup with a lid or plastic wrap and leave it in a warm place until it rises.
    The whole process of kneading the dough I made a bread maker. But if it is not, then there will be the next cooking process.Pour warm milk into a Cup and add yeast, eggs, salt, sugar, vanilla sugar, condensed milk, and ricotta. Stir well. Sift the flour and pour it into the resulting mass, preferably not all at once, since the flour is different everywhere. Stir in the vegetable oil and softened butter. Knead the dough and knead for about 10 minutes until smooth. Cover the Cup with a lid or plastic wrap and leave it in a warm place until it rises.
  2. Divide the finished dough into equal parts. I got 20 parts of 60 grams.
    Divide the finished dough into equal parts. I got 20 parts of 60 grams.
  3. Roll out each piece of dough into an oval shape and make cuts from one edge.
    Roll out each piece of dough into an oval shape and make cuts from one edge.
  4. Then roll it up. Put on proofing for 20-25 minutes.
    Then roll it up. Put on proofing for 20-25 minutes.
  5. I for lubrication of the rolls used pekmez. 1 tablespoon diluted with 2 tablespoons of water.
    I for lubrication of the rolls used pekmez. 1 tablespoon diluted with 2 tablespoons of water.
  6. If you don't have it, you can just grease the buns with egg yolk. Greased buns sprinkled with sugar.
    If you don't have it, you can just grease the buns with egg yolk. Greased buns sprinkled with sugar.
  7. Bake at a temperature of 170-180 gr. about 25 minutes. Focus on your oven.
    Bake at a temperature of 170-180 gr. about 25 minutes. Focus on your oven.
  8. Finished rolls to cool on a wire rack.
    Finished rolls to cool on a wire rack.
  9. Bon Appetit!
    Bon Appetit!
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