Ricotta Flavored Croissants are delicious and soft treats, a clever, no-leaven recipe made with ricotta. Inspired by classic Italian flaky croissants, these fragrant brioches are ideal for a hearty breakfast or a snack, accompanied by freshly squeezed orange juice or a cup of tea: they'll delight both adults and children.
Making wholesome, fragrant croissants is incredibly simple: well-dried cow's milk ricotta will give the dough softness and lightness, and you simply need to combine it with beaten egg, room-temperature butter, flour, sugar, and baking powder. The resulting dough will be similar to brioche dough, but with one key difference: you don't need to let it rest; you can immediately shape the croissants, brush them with a little egg yolk and milk, and bake them until they're puffed up and golden brown.
With our recipe, you'll get 16 croissants to fill with whatever you like: delicious with a simple fruit jam, they'll be irresistible when filled with custard or homemade hazelnut spread. To make them extra crunchy, you can sprinkle the tops with mixed seeds or flaked almonds before baking. These little treats are also a perfect way to use up leftover ricotta from other recipes.
Ingredients
How to Make Ricotta Flavored Croissants
Break the whole egg into a large bowl.
Break the whole egg into a large bowl.
Add the granulated sugar and beat vigorously with a fork, to obtain a slightly frothy mixture, but not whipped.
Add the granulated sugar and beat vigorously with a fork, to obtain a slightly frothy mixture, but not whipped.
Add the butter cut into cubes, at room temperature.
Add the butter cut into cubes, at room temperature.
Pour the ricotta, which must be well drained and dry.
Pour the ricotta, which must be well drained and dry.
Mix again with a fork to make the mixture uniform.
Mix again with a fork to make the mixture uniform.
Pour the flour into a second container.
Pour the flour into a second container.
Add the yeast, mixing to uniform the powders.
Add the yeast, mixing to uniform the powders.
Add the liquid mixture and start mixing the ingredients first with a fork.
Add the liquid mixture and start mixing the ingredients first with a fork.
Continue working with your hands until you obtain a smooth and soft dough.
Continue working with your hands until you obtain a smooth and soft dough.
Roll out the dough with a rolling pin between two sheets of baking paper, giving it a circular shape and a thickness of 3 millimeters; divide the circle into 16 wedges.
Roll out the dough with a rolling pin between two sheets of baking paper, giving it a circular shape and a thickness of 3 millimeters; divide the circle into 16 wedges.
Roll each wedge on itself, starting from the widest side, and thus form a croissant.
Roll each wedge on itself, starting from the widest side, and thus form a croissant.
Transfer the croissants to a baking sheet lined with parchment paper. Brush with a mixture of egg yolk and milk, then bake at 350°F/180°C, in a conventional oven, for 20-25 minutes. Remove from the oven, let cool, and place on a cutting board or a serving dish.
Transfer the croissants to a baking sheet lined with parchment paper. Brush with a mixture of egg yolk and milk, then bake at 350°F/180°C, in a conventional oven, for 20-25 minutes. Remove from the oven, let cool, and place on a cutting board or a serving dish.
Sprinkle with a little icing sugar and serve. Enjoy!
Sprinkle with a little icing sugar and serve. Enjoy!
Storing & Freezing Instructions
Ricotta flavored croissants can be stored under a glass dome at room temperature for up to 3 days. Alternatively, you can freeze them, placing them in plastic bags, for up to 1 month.
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