This delightful recipe creates exquisite braided brioches filled with creamy ricotta and studded with chocolate chips. Each brioche is intricately woven, giving them an elegant and inviting appearance. The dough, made with a mixture of flour, eggs, milk, and olive oil, rises to a soft and fluffy texture. The ricotta filling, enhanced with lemon zest, adds a creamy and tangy contrast to the sweet dough. Finally, each brioche is topped with grated white chocolate, adding a delicate sweetness and a beautiful finish.
Why You'll Love This:
- Decadent Chocolate Flavor: Chocolate chips in the dough offer a delightful surprise in every bite.
- Creamy Ricotta Filling: The ricotta mixture adds richness and depth of flavor.
- Elegant Presentation: The braiding technique makes these brioches visually appealing.
- White Chocolate Finish: Adds a touch of luxury and sweetness.
- Perfect for Gatherings: Ideal for a family breakfast or a special brunch.
Ingredients:
- 500 g flour
- 2 eggs
- 150 ml warm milk
- 30 ml extra virgin olive oil
- 70 g sugar
- 150 g chocolate chips
- 7 g dry yeast
- A pinch of salt
- 300 g buffalo ricotta
- 1 egg
- 3 tablespoons sugar
- Lemon zest
- Grated white chocolate
Directions:
- In a bowl, mix flour, yeast, a bit of milk, and a spoonful of sugar. Let it rest for 20 minutes to activate the yeast.
- Add the remaining flour and all other ingredients, including the chocolate chips. Knead vigorously for 10-15 minutes.
- Allow the dough to rise for 2 hours.
For the Cream:
- Blend ricotta with sugar, then add the egg and lemon zest. Chill in the fridge.
- Roll out the dough into a long rectangle (about 25-30 cm by 20 cm).
- Fold it in half and make small incisions on the folded side (leave a 3 cm border).
- Unfold and fold lengthwise from both sides.
- Weave the edges into the cuts, alternating sides or weaving from one side only.
- Place the braids on baking sheets lined with parchment paper and let them rise for 20 minutes.
- Brush with beaten egg. Fill a piping bag with the ricotta cream and fill the brioche's interior.
- Sprinkle with chocolate chips.
- Bake at 170°C (338°F) for 35-40 minutes.
- Once baked, top each brioche with grated white chocolate.
Serve these Chocolate Chip and Ricotta Braided Brioches for a delightful family breakfast. Bon appétit! 🍫🍞🧀✨