Ricotta PanBrioche

Name: Ricotta PanBrioche
Total time: 3 h
Ingredients: : 3 (1 for glaze); : 70 gr; : 40 gr; : 250 gr; : 80 gr; : 7 gr; : 1 pinch; : 320 gr

3 hours
Medium

Ingredients

3 (1 for glaze)
70 gr
40 gr
250 gr
80 gr
7 gr
1 pinch
320 gr

Directions

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

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.

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!