Home / Recipes / Almond & Ricotta Brioche Danish
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.