Berry Ricotta Brioche Buns are featured in Uri Scheft’s “Breaking Breads” book, which is also the highlighted book of the month in Food 52’s Baking Club. As a result, I’ve been trying to fit in more breads than normal.
These caught my eye for two reasons- a) no one else in Food 52 had made them yet. It might seem silly, but I was sick of seeing the same projects over and over. b) You typically can’t go wrong with ricotta cheese (I might be a tad biased as an Italian).
The light brioche came together with no problems, and rose beautifully. I needed an extra 2 tablespoons of water for the dough to come together, and it was perfect.
The finished product? Another story. Our American sweet teeth thought this pastry was bland- and not sweet at all.
After a bit of thought, I added a lemon glaze to these- and it was the perfect addition to turn this from not tasting like anything to “wow!”
Exactly what I was looking for. Especially since these were being shared with our families for Mother’s day.
If you’re interested in this recipe, please check out Uri Scheft’s book, “Breaking Breads.”