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Ricotta PanBrioche

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Ingredients

3 (1 for glaze) eggs
70 gr sugar
40 gr butter
250 gr ricotta cheese
80 gr milk
7 gr dry yeast
1 pinch salt
320 gr flour
poppy seeds

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Ricotta PanBrioche

  • 3 hours
  • Medium

Ingredients

Directions

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My Ricotta PanBrioche is perfect to eat with some sweets or something salty!

It is perfect for breakfast, or for snack, for tasty appetizers!

My Ricotta PanBrioche is a good solution for your children’s lunchboxes…. two slice of this goodness, some  ham, salad, cheese and that’t it! 

Steps

1
Done
2h 20 minutes

soft ,soft!

Grease and flour a loaf tin.
Whisk well eggs and sugar in a stand mixer. Add ricotta cheese and butter and whisk until well combined.
In a small bowl, dissolve dry yeast in the milk, after, pour the mixture in the stand mixer and mix well.
Change the wire whip with a dough hook. Add a pinch of salt. Pour slowly, only 300 gr of flour and work for 3 minutes. Take the dough out of the bowl. Place the dough on a floured bench and knead the soft ball adding the remaining flour.
Shape the dough into a big snake (4/5 cm in diameter ). Intertwines the snake and place it in the loaf tin.
Cover the loaf tin with a damp tea towel and prove at room temperature for 2 hours.

2
Done
40 /45 minutes

bake,bake!!

Preheat your oven 180.
Glaze PanBrioche with the beaten egg , then sprinkle some poppy seeds.
Bake for 40 / 45 minutes, or until golden brown on top.
Remove your PanBrioche from the tin and cool it for 30 minutes before slicing.
Amazing with salame and a glass of white wine, or..........
With hazelnut cream and hot espresso!

Annapaola

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