Blueberry ricotta stuffed brioche rolls

The summer is about to end but here in Italy the afternoons are still warm so I thought I’d say goodbye to the summer heat with this blueberry ricotta stuffed brioche rolls. This not too sweet brioche is soft, delicate and moist. The filling of creamy ricotta together with blueberries creates a fresh and delicious union. I love how the way of assembling each piece of brioche creates a fun pattern on the top. With this recipe you can also use blackberries, raspberries, peaches or other types of fresh fruit. This leavened cake is baked in a rectangle pan and once cut it is perfect for family dinners and buffet parties.

Blueberry ricotta stuffed brioche rolls

Blueberry ricotta stuffed soft brioche rolls – delicate, moist and delicious. Perfect for summer dinners with friends and family.
5 from 2 votes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course sweets and dessert
Cuisine vegetarian
Servings 1 25 x 36 cm baking pan
Calories 777 kcal

Ingredients
  

  • 500 g ricotta cheese
  • 1 tsp vanilla extract
  • 3 or more tbsp white sugar
  • 360 ml milk
  • 4 g active dry yeast
  • 500 g all-purpose flour
  • 1 pinch of salt
  • 80 g white sugar
  • 60 g soft butter
  • 2 lemons (only the zest)
  • blueberries about 1 tablespoon x 15 rolls

Instructions
 

Instructions blueberry ricotta stuffed brioche rolls

How to make a pattern on your rolls?

  • Deflate the dough and divide it into 15 pieces. Take each piece and using a rolling pin and helping yourself with some flour, roll out each piece to create an oval. Place a generous spoonful of blueberries on each piece of dough.
  • Close the filling by creating a half moon. Slice the rest of the oval so thet you create a long strips as in the photo.
  • Gently roll the filling over the strips. Create a small roll and then place it in the rectangular pan (my 25 x 36 cm) covered with baking paper.
  • Create 15 rolls of brioche and place them all in the pan. Set aside and let rise for another 45 minutes.
  • Bake in a preheated static oven at 175 ° C for 35 – 40 minutes. Cover the pan with aluminum foil towards the end of baking if the brioche turns brown too quickly.
  • Remove from the oven and let it cool down for 10 minutes. Then gently, using the baking paper, remove your rolls from the pan and let them cool down on a cooking rack. In this way the condensation does not create between the brioche and the pan.
  • Once it is cold you can put it back in the pan and cover it with a cotton cloth.
  • The hollow space that is created inside the brioche is natural and is not a mistake. Once baked ricotta cheese becomes slightly more compact and blueberries becomes soft creating an empty space.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1panCalories: 777kcal
Keyword blueberries, leavened cake, ricotta cheese, soft brioche, summer recipe
Tried this recipe?Let us know how it was!

lot of love. B.

P.S. If you are looking for another delicious leavened cake with fruit filling you should check my Soft cardamom rolls with berries.

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