Name: Almond & Ricotta Brioche Danish recipe by Suma Rowjee at BetterButter
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: Blanched almonds toasted- 150 g; Icing sugar - 80 g; Egg White - 2 tbsp; Unsalted butter - 2 tbsp / 30 g; Almond extract - 1/2 tsp; Fresh Ricotta - 1/2 cup well drained; All purpose flour -172 g; Egg - 48 grams / 1 large; Milk lukewarm - 45 ml / 3 tbsp; Sugar granulated - 3 tbsp; Unsalted butter - 2 tbsp melted; Orange zest - 1 tsp; Instant yeast - 1 1/4 tsp; 1 egg with 1 tsp water (egg wash); Vanilla - 1/2 a bean scraped; Salt - 1/4 tsp; Icing sugar - 50 grams; Orange juice -1/2 to 1 tbsp

ABOUT Almond & Ricotta Brioche Danish RECIPE

I realize how valuable it is to learn and be comfortable with some basic recipes like pie crusts, puff pastry, bread doughs, sponges and the kind. Am getting greedier for such recipes and techniques as they are amazingly versatile and you could churn out so much out of these! Like this brioche dough here. An enriched dough, but not a whole lot of butter or eggs, allowing you to get away with a rich filling as your indulgence. As compulsive, obsessed bakers, we sometimes do need to divide the fat between bakes! Here is a recipe for a small batch of about 10-12 danish.

Ingredients Serving: 6

Blanched almonds toasted- 150 g
Icing sugar - 80 g
Egg White - 2 tbsp
Unsalted butter - 2 tbsp / 30 g
Almond extract - 1/2 tsp
Fresh Ricotta - 1/2 cup well drained
All purpose flour -172 g
Egg - 48 grams / 1 large
Milk lukewarm - 45 ml / 3 tbsp
Sugar granulated - 3 tbsp
Unsalted butter - 2 tbsp melted
Orange zest - 1 tsp
Instant yeast - 1 1/4 tsp
1 egg with 1 tsp water (egg wash)
Vanilla - 1/2 a bean scraped
Salt - 1/4 tsp
Icing sugar - 50 grams
Orange juice -1/2 to 1 tbsp

Instructions

Whisk the zest and the vanilla caviar into the egg and the melted butter ensuring there are no clumps. Mix the yeast in the milk, add it to the egg and butter.
Dump in the flour, salt and sugar. Mix to bring it all together.This will be sticky, but will get easier to handle as you knead.
The dough must be smooth, silky and tacky. Put the dough in a dough rising bucket and let it double at room temperature. This will take about an hour or more.
Dust your counter lightly with flour. Roll the dough into a 3 mm thick approximately 10/10'' square. ( I have given the dough 'turns' as in puff pastry)
Using a pizza cutter or a dough scraper, mark and cut it into 3'' squares.
Slightly elongate two opposite ends of the square. Take a tablespoon of the filling, shape into a log, place it in the middle of the square.
Dab a tiny bit of egg on the elongated ends and close to cover the filling, with a little of it peeking out. Press gently but firmly to sea
Place the danish on the lined baking sheet and let rise again for approximately the same time as the first rise, 45 minutes to an hour works well for me.
Towards the end of the rise period, pre-heat oven to 190 degrees C / 375 degree F. Gently brush the Danish with the egg wash.
Bake for about 12-15 minutes or till a nice golden brown. The time varies depending on the thickness of the dough.
Combine the juice and sugar to make the glaze.Drizzle the icing when the danish cools slightly

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