- Flour 0 300 grams (2 cups and ½)
- Fresh cow’s milk ricotta cheese 80 grams (⅓ cup)
- White cane sugar 30 grams (2 tablespoons and ½)
- Eggs 2 • 130 kcal
- Fresh brewer’s yeast 6 grams (½ tablespoon)
- Dark chocolate chips 1 handful
- You will also need
- Granulated sugar as much as is needed
- Powdered sugar as much as is needed
The brioche bread with ricotta cheese and chocolate is a soft and delicious dessert. An absolutely innocent sin of gluttony since in our recipe brioche bread is prepared without using oil or butter; in fact the secret ingredient is precisely the ricotta cheese that will act as a binder for all the ingredients and that will make the dough soft and irresistible. A simple and quick light variant of the classic brioche bread typical of the French tradition; an excellent delight for a breakfast or a snack, to be enjoyed hot or lukewarm as an accompaniment to a cup of latte or black tea, but also for a Sunday brunch or a birthday party. Every occasion will be the right one. So let’s find out how to prepare brioche bread with ricotta cheese and chocolate by following all our tips step by step.
How to make the brioche bread with ricotta cheese and chocolate
Crumble the yeast in about 120 ml of warm water (1), stirring to make it dissolve completely.
Collect a few tablespoons of flour in a bowl, then pour in the dissolved yeast (2) and mix well.
Add the sugar, an egg, the chocolate chips, the ricotta cheese and the rest of the flour, a little at a time (3), starting to mix everything.
Continue to knead with your hands until the mixture will be firm and homogeneous (4).
At this point, form a ball, put it in a bowl (5), cover it and let it rise at room temperature for 4-6 hours or in any case until the initial volume is doubled.
After the resting time will be passed, transfer the dough on a floured work surface and make many balls of equal size (6).
Arrange the balls side by side, in a row for two, in a 25 × 10 cm loaf pan lined with a sheet of parchment paper (7). Cover and let it rest for another 30 minutes.
Brush the surface with the remaining lightly beaten egg (8).
Then sprinkle it with a little granulated sugar and bake at 180 degrees C for 20-25 minutes (9).
When the surface of the brioche bread will be golden brown, take it out of the oven and sprinkle it with a little powdered sugar (10).
Remove the brioche bread from the mold, let it cool and enjoy it immediately (11).
How to store the brioche bread with ricotta cheese and chocolate
To enjoy all its softness and fragrance, we advise you to keep the brioche bread in a special container with an airtight seal or under a glass bell jar and consume it within 2-3 days.