This recipe creates two beautiful braids, each filled with a luscious mixture of ricotta cheese and fresh strawberries, enhanced with a hint of citrus from lemon and orange zest. The braid is sprinkled with almond flakes, adding a delicate crunch to the soft, sweet dough.
Why You’ll Love It:
- Fresh and Fruity: The combination of strawberries and ricotta offers a light and refreshing taste.
- Aromatic Citrus Zest: The zest of lemon and orange adds a subtle yet delightful flavor.
- Eye-Catching Presentation: The braided design not only looks impressive but also evenly distributes the filling in every slice.
Reworded Recipe:
- Ingredients for the Dough:
- Flour (Type 0): 600 grams
- Warm Milk: 250 milliliters
- Eggs: 2
- Sugar: 180 grams
- Dry Brewer’s Yeast: 10 grams
- Lemon and Orange Zest
- A pinch of Salt
- For the Filling:
- Ricotta: 300 grams
- Egg: 1
- Cornstarch: 2 tablespoons
- Honey: 2 tablespoons
- Strawberries and Fresh Mint Leaves
- Almond Flakes
- Dough Preparation:
- In a bowl, mix the flour, yeast, 2 tablespoons of sugar, and warm milk. Blend it gently and let it rest for 10 minutes.
- In another bowl, beat the eggs with the remaining sugar until creamy.
- Add the beaten eggs to the flour mixture along with the rest of the ingredients. Knead for about 10 minutes. Let it rise for 2-3 hours.
- Assembling:
- Roll out the dough into a rectangle. Spread the ricotta in the center.
- Top with strawberries, fresh mint leaves, and a sprinkle of sugar.
- Cut the sides of the dough into strips. Fold and cross the strips over the filling, alternating left and right to the end.
- Cover and let it rise for another 20 minutes.
- Baking:
- Brush with milk and sprinkle with sugar and almond flakes.
- Bake at 180°C (356°F) for 30-35 minutes, depending on your oven.
Enjoy these strawberry and ricotta braids, a delightful pastry that combines the freshness of fruit with the richness of ricotta, perfect for a sweet treat or a special brunch!
