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
- 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 blueberry ricotta stuffed brioche rolls
- Put the ricotta on a sieve and let it drain for a few hour, even better all night.
- Mix the ricotta cheese with 3 tablespoons (or more) of white sugar and a teaspoon of vanilla extract and set aside.
- Heat your milk slightly and add 4 grams of active dry yeast and set aside for 5 minutes or until the foam appears.
- Mix 500 grams of flour with 80 grams of white sugar, a pinch of salt and the zest of two lemons. Gradually add warm milk while stirring. Knead the dough for 5 minutes until it becomes fairly even.
- At this point add diced soft butter. Knead until the dough absorbs all the fat and becomes smooth, soft and elastic, about 10 minutes.
- Create a ball and place it in a slightly greased bowl and let it rise until it has doubled in volume. 2 hours in my case.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
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.
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.