• 5 hours
  • Low

Fiocchi di neve (fluffy Neapolitan brioches)

For the dough
250 g of Type 0 Manitoba flour
One egg
120 ml of milk
60 g sugar
One teaspoon of honey
8 g of brewer's yeast
80 g butter
The seeds of one vanilla bean

For the filling
250 g fresh cow's milk ricotta
100 g of fresh whipped cream
One vanilla bean
2 tablespoons of powdered sugar

First, dissolve the yeast in room-temperature milk. Separately, mix together the egg with the sugar and honey, later also adding the sifted flour and the seeds of the vanilla bean. Slowly incorporate the butter as well, and when the dough has reached a soft and smooth consistency, let it rise for about 2 to 3 hours in a warm place. Once the above time has elapsed, take the dough and divide it into 12 equal parts, forming small balls. Now line a baking sheet with baking paper and place the balls on it, taking care to space them slightly apart. Let them rise again for an hour, then brush them with milk and bake them for about 10 minutes in a static oven set at 180°C. While the brioches are baking, dedicate yourself to preparing the filling: whip the cream and mix it with the cow's milk ricotta, taking care to mix everything gently so as not to disassemble the mixture. Now add the vanilla and let it rest in the refrigerator for about an hour. Remove the brioche from the oven and let them cool on a wire rack. At this point, take the cream and with the help of a pastry bag, fill your balls. Finish by serving the brioche balls with plenty of powdered sugar.

In collaboration with Farina Lievito e Fantasia

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