Artisanal Brioche with Lemon Ricotta and Pistachio Dust
A Sweet and Savory Morning Delight
This luxurious breakfast recipe combines the rich, buttery flavor of brioche with a creamy lemon ricotta spread, topped with a delightful pistachio dust.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Brioche
For the Lemon Ricotta
For the Pistachio Dust
Additional
Preparation
Preparing the Brioche Dough
Combine dry ingredients
In a large bowl, combine flour, sugar, salt, and yeast.
Add eggs
Gradually add eggs and mix until dough begins to form.
Knead in butter
Incorporate butter, a few pieces at a time, kneading until smooth and elastic.
Ensure dough is kneaded thoroughly to develop gluten.
Preparing the Lemon Ricotta
Mix ingredients
In a medium bowl, mix ricotta, honey, lemon zest, and juice until smooth.
Refrigerate
Cover and refrigerate until ready to serve.
Cooking Process
Dough Rising
Let dough rise in a greased bowl covered with plastic wrap until doubled in size, about 1 hour.
Shaping the Brioche
Gently punch down dough, shape into a loaf, and place in a greased loaf pan. Brush with egg wash and a pinch of salt.
Baking
Preheat oven to 350°F (175°C) and bake brioche for 25-30 minutes until golden brown.
Plating & Serving
Artisanal Brioche with Lemon Ricotta and Pistachio Dust
Artisanal Brioche with Lemon Ricotta and Pistachio Dust
Plating & Serving
Slice the brioche and spread with lemon ricotta, then sprinkle with pistachio dust before serving.