Breakfast · Brunch · American ·

Artisanal Brioche with Lemon Ricotta and Pistachio Dust

Name: Artisanal Brioche with Lemon Ricotta and Pistachio Dust
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Breakfast
Ingredients: All-purpose flour, 3½ cups; Sugar, 2 tablespoons; Salt, 1 teaspoon; Instant yeast, 2¼ teaspoons; Large eggs, 4; Unsalted butter, softened and cut into pieces, 1½ sticks; Ricotta cheese, 1 cup; Honey, 2 tablespoons; Lemon zest, Zest of 1 lemon; Lemon juice, Juice of ½ lemon; Shelled pistachios, toasted, ½ cup; Egg (for egg wash), 1; Salt, Pinch

This luxurious breakfast recipe combines the rich, buttery flavor of brioche with a creamy lemon ricotta spread, topped with a delightful pistachio dust.

4.6(332 reviews)

·By Ethan Brooks·November 9, 2025

Artisanal Brioche with Lemon Ricotta and Pistachio Dust — Breakfast served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Brioche

For the Lemon Ricotta

For the Pistachio Dust

Additional

Nutrition

Per serving

Calories: 518 kcal
Protein: 15.13 g
Carbs: 54.38 g
Fat: 27.63 g
Fiber: 2.38 g

Whole recipe

Total

Calories: 4140 kcal
Protein: 121 g
Carbs: 435 g
Fat: 221 g
Fiber: 19 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 3½ cups	1600	48	336	4	12
Sugar 2 tablespoons	100	0	25	0	0
Salt 1 teaspoon	0	0	0	0	0
Instant yeast 2¼ teaspoons	20	2	3	0	0
Large eggs 4	280	24	2	20	0
Unsalted butter, softened and cut into pieces 1½ sticks	1200	1	0	136	0
Ricotta cheese 1 cup	400	28	12	28	0
Honey 2 tablespoons	120	0	34	0	0
Lemon zest Zest of 1 lemon	5	0	2	0	1
Lemon juice Juice of ½ lemon	5	0	2	0	0
Shelled pistachios, toasted ½ cup	340	12	18	28	6
Egg (for egg wash) 1	70	6	1	5	0
Salt Pinch	0	0	0	0	0

These are estimates and should not be considered as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Brioche Dough

1
Combine dry ingredients
In a large bowl, combine flour, sugar, salt, and yeast.
2
Add eggs
Gradually add eggs and mix until dough begins to form.
3
Knead in butter
Incorporate butter, a few pieces at a time, kneading until smooth and elastic.
Tip: Ensure dough is kneaded thoroughly to develop gluten.

Preparing the Lemon Ricotta

1
Mix ingredients
In a medium bowl, mix ricotta, honey, lemon zest, and juice until smooth.
2
Refrigerate
Cover and refrigerate until ready to serve.

How to Make Artisanal Brioche with Lemon Ricotta and Pistachio Dust

Total time: 2 h · Yields 8 servings

1
Dough Rising
Let dough rise in a greased bowl covered with plastic wrap until doubled in size, about 1 hour.
2
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.
3
Baking
Preheat oven to 350°F (175°C) and bake brioche for 25-30 minutes until golden brown.