Ingredients For brioche bread
- 500 g flour 0
- 60 g sugar
- 60 g butter
- 50 g honey
- 18 g fresh brewer's yeast
- 10 g salt
- 1 pc egg
- 1 pc yolk
Ingredients For seasoning
- 200 g cow's milk ricotta
- 150 g milk
- 120 g raspberries
- 20 g shelled pistachios
- 4 pcs eggs
- thyme lemon
- butter
- icing sugar
- caster sugar
For the recipe of baked brioche with ricotta and raspberries, dissolve the yeast in 165 g of warm water, then pour it over the flour mixed with the sugar; knead a little and add the egg, egg yolk, honey and butter, soft. Knead the dough and finally add the salt; keep kneading for 5-6 minutes, until you get a smooth and elastic mixture. Let the dough rise for about 1 hour and 30 minutes, until the volume
will not be doubled. Flour the work surface and shape the loaf-shaped dough, the same size as the mold (30 × 8 cm, h 8 cm). Butter the mold, lay the loaf of dough and let it rise for at least 1 hour, until the volume is doubled. Bake in the oven at 180 ° C for about 45 minutes; take out the brioche bread, let it cool, remove it from the mold and cut it in half; let one part dry for 1 day (consume immediately the rest, accompanying it as you like with fruit compotes or cold cuts). Cut the "dried" brioche into 1 cm thick slices and divide each into 2 triangles.
For the sauce: Beat the eggs with the milk and 1 tablespoon of granulated sugar. Grease a baking dish (30 × 23 cm). Dip the triangles of brioche in the beaten eggs and arrange them, overlapping them slightly,
in the baking dish. Mix the remaining beaten eggs with a whisk, mix 120 g of ricotta and spread the mixture on the brioche pan. Complete with the ricotta remained in flakes, the raspberries, the chopped pistachios, a few sprigs of lemon thyme and plenty of icing sugar. Cover the pan with aluminum foil and bake at 180 ° C for 10 minutes; remove the aluminum and continue to cook for another 10-15 minutes.