Soft brioche buns with ricotta and mascarpone filling are just perfect for sweet breakfast or for an afternoon snack. These sweet buns are absolutely delicious. Super fluffy and with a delicate orange aftertaste. The filling consists of a ricotta and mascarpone cheese, sugar and vanilla. This filling is sweet and velvety and with the distinct milky flavor. You can garnish them with fresh or frozen fruit or even chocolate chips or jam. To be paired absolutely with a nice steaming cup of coffee or a cup of milk.
Soft brioche buns with ricotta and mascarpone filling
- 550 g of all-purpose flour
- 7 g of active dry yeast
- 1 teaspoon of sugar
- 80 g of white sugar
- 2 eggs at room temperature
- 250 ml of warm milk
- 80 g of melted butter
- a quarter teaspoon of salt
- zest of one organic orange
Mascarpone and ricotta cream
- 125 g of mascarpone cheese
- 250 g of ricotta cheese
- 2 teaspoons of vanilla extract
- 35 g of white sugar
- milk for the brushing
- fresh or frozen fruit jam or chocolate chips
Instructions soft brioche buns with ricotta and mascarpone – filling dough preparation
- For this recipe I used unsalted butter made by Lurpak. You can use the salted one too, just don’t add a pinch of salt afterwards.
- Melt the butter and set it aside.
- In a small bowl or cup, pour active dry yeast. Add a teaspoon of sugar and warm milk. Stir and set aside until the yeast becomes frothy.
- In a large bowl place flour and add a quarter of a teaspoon of salt. Stir. Now add 80 g of white sugar, 2 eggs at room temperature and the milk mixed with the yeast. Also add the grated zest of an organic orange.
- Start to knead until there are no visible traces of flour. At this point add melted butter and continue to knead by hand or in the mixer with a dough hook for 10 minutes until it becomes smooth and very elastic. If you work it long enough it should easily come off your hands.
- Place the dough in a lightly greased bowl and cover it with a cotton cloth. Let it puff until it doubles in volume! For me it took about 1 hour and a half.
- 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.
- Deflate the dough and divide it into about 10 – 12 similar pieces. Create several balls of dough. You can place them directly on baking paper or in medium pans for tarts (as in the photo) previously buttered and floured. Let them puff for 10 minutes and in the meantime prepare the filling.
Preparation of ricotta and mascarpone sweet cream
- In a bowl, carefully mix the previously drained ricotta, mascarpone, sugar and vanilla extract. Set aside for a few minutes then stir again to make sure the sugar is completely dissolved. If you like, you can also add lemon zest to add the extra citrus flavor.
- After 10 minutes of rising time take a small glass or a coffee cup and firmly press the center of your sweet buns to create a hollow space. To facilitate this operation, I recommend to lightly dust the bottom of the cup with flour and then to press the dough strong enough to reach their bottom.
- Fill each hollow space with the ricotta and mascarpone cream using a piping bag or simply a tablespoon. Flatten the cream gently. At this point you can add fresh, frozen fruit or chocolate chips. Put your rolls to rise for the second time for about 20 – 30 minutes covered with a cotton cloth.
- Preheat the static oven to 190 ° C. Brush your sweet rolls with just enough milk to make them golden while baking. Bake for 15 – 20 minutes .
Remove from the oven and allow to cool down completely before serving.
lot of love. B.
p.s. If you like this idea for soft and sweet rolls also check out my recipe for Jagodzianki – soft Polish buns filled with blueberries (foto below).