Fiocchi di Neve, or “Snowflakes,” are delicate, pillowy-soft brioche buns from Naples, filled with a dreamy blend of creamy ricotta and silky milk cream.
Their lightly sweet, cloud-like texture and rich filling make them an unforgettable treat, perfect for breakfast, dessert, or a special afternoon snack.
🍋 Why does Nonna love this recipe?
Because Fiocchi di Neve are the perfect mix of simplicity and elegance!
These soft, airy buns with luscious ricotta and a hint of vanilla remind Nonna of festive Sundays and family celebrations.
Plus, with simple ingredients and homemade goodness, they always bring smiles to everyone around the table.
⏰ Cooking Info:
| Preparation Time | Resting Time | Baking Time | Total Time | Servings | Difficulty | Cost |
|---|---|---|---|---|---|---|
| 1 hour | 5 hours | 12 minutes | 6 hours | 25 pieces | Medium | Low |
🛒 Ingredients:
For the Dough:
- 1 ¼ cups (150 g) Manitoba flour
- ¾ cup + 2 tbsp (100 g) all-purpose flour
- ¼ cup + 1 tbsp (55 g) granulated sugar
- 3 tbsp (40 g) unsalted butter, softened
- 1 tsp (3 g) dry active yeast
- ½ cup (125 ml) whole milk, warm
- 1 large egg
- 1 egg yolk
- Pinch of salt
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Milk Cream:
- ⅓ cup (65 g) granulated sugar
- 1 cup (220 ml) whole milk
- 3 tbsp (25 g) cornstarch
- 2 tsp vanilla extract
- 2 tsp honey
For the Ricotta Cream:
- ⅔ cup (160 g) well-drained sheep’s milk ricotta
- ⅔ cup (160 ml) heavy cream (cold)
- ¼ cup (30 g) powdered sugar
For Decorating:
- Powdered sugar to taste
🍽️ Nutrition Facts (Per Piece):
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| 130 kcal | 18 g | 5 g | 3 g | 8 g |
📝 Instructions:
1️⃣ Prepare the Dough:
- In a stand mixer with a dough hook, combine both flours, sugar, and yeast.
- In a separate bowl, mix the egg, yolk, milk, vanilla extract, lemon zest, and salt.
- Gradually pour the liquid into the dry ingredients while mixing.
- Once combined, add the butter in small pieces. Knead until the dough is smooth and pulls away from the bowl.
- Transfer to a lightly buttered bowl, cover with plastic wrap, and let rise in a turned-off oven for 2½ to 3 hours.
2️⃣ Shape the Snowflakes:
- After rising, divide the dough into 20 g (about 0.7 oz) portions.
- Roll into small balls, place on a parchment-lined baking sheet, and let rise again for 1 hour.
3️⃣ Prepare the Milk Cream:
- Dissolve cornstarch in a bit of milk.
- In a saucepan, heat the rest of the milk with sugar, honey, and vanilla.
- Before boiling, add the cornstarch mixture and stir until thickened.
- Cool completely with plastic wrap touching the surface to prevent skin.
4️⃣ Prepare the Ricotta Cream:
- Whip together ricotta, powdered sugar, and cold cream until smooth.
- Gradually fold in the cooled milk cream.
- Place into a piping bag with a small nozzle.
5️⃣ Bake the Buns:
- Preheat oven to 340°F (170°C).
- Dust the risen buns with powdered sugar.
- Bake for 12 minutes, or until lightly golden.
6️⃣ Fill the Fiocchi di Neve:
- Once cooled, poke a small hole underneath each bun.
- Fill generously with the ricotta-milk cream mixture using the piping bag.
7️⃣ Serve and Enjoy!
- Dust with more powdered sugar and serve fresh.
💡 Tips & Tricks:
✅ Use sheep’s milk ricotta for a firmer, richer cream. If using cow’s milk ricotta, drain it overnight.
✅ Ensure the milk cream is completely cool before mixing with ricotta to avoid a runny filling.
✅ Fill just before serving for maximum freshness and softness.
✅ Freeze unfilled buns for up to a month and fill after defrosting.
FIOCCHI DI NEVE
Fiocchi di Neve, or "Snowflakes," are delicate, pillowy-soft brioche buns from Naples, filled with a dreamy blend of creamy ricotta and silky milk cream.
Notes
Ingredients:
For the Dough:
- 1 ¼ cups (150 g) Manitoba flour
- ¾ cup + 2 tbsp (100 g) all-purpose flour
- ¼ cup + 1 tbsp (55 g) granulated sugar
- 3 tbsp (40 g) unsalted butter, softened
- 1 tsp (3 g) dry active yeast
- ½ cup (125 ml) whole milk, warm
- 1 large egg
- 1 egg yolk
- Pinch of salt
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Milk Cream:
- ⅓ cup (65 g) granulated sugar
- 1 cup (220 ml) whole milk
- 3 tbsp (25 g) cornstarch
- 2 tsp vanilla extract
- 2 tsp honey
For the Ricotta Cream:
- ⅔ cup (160 g) well-drained sheep's milk ricotta
- ⅔ cup (160 ml) heavy cream (cold)
- ¼ cup (30 g) powdered sugar
For Decorating:
- Powdered sugar to taste
🍽️ Nutrition Facts (Per Piece):
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| 130 kcal | 18 g | 5 g | 3 g | 8 g |
📝 Instructions:
1️⃣ Prepare the Dough:
- In a stand mixer with a dough hook, combine both flours, sugar, and yeast.
- In a separate bowl, mix the egg, yolk, milk, vanilla extract, lemon zest, and salt.
- Gradually pour the liquid into the dry ingredients while mixing.
- Once combined, add the butter in small pieces. Knead until the dough is smooth and pulls away from the bowl.
- Transfer to a lightly buttered bowl, cover with plastic wrap, and let rise in a turned-off oven for 2½ to 3 hours.
2️⃣ Shape the Snowflakes:
- After rising, divide the dough into 20 g (about 0.7 oz) portions.
- Roll into small balls, place on a parchment-lined baking sheet, and let rise again for 1 hour.
3️⃣ Prepare the Milk Cream:
- Dissolve cornstarch in a bit of milk.
- In a saucepan, heat the rest of the milk with sugar, honey, and vanilla.
- Before boiling, add the cornstarch mixture and stir until thickened.
- Cool completely with plastic wrap touching the surface to prevent skin.
4️⃣ Prepare the Ricotta Cream:
- Whip together ricotta, powdered sugar, and cold cream until smooth.
- Gradually fold in the cooled milk cream.
- Place into a piping bag with a small nozzle.
5️⃣ Bake the Buns:
- Preheat oven to 340°F (170°C).
- Dust the risen buns with powdered sugar.
- Bake for 12 minutes, or until lightly golden.
6️⃣ Fill the Fiocchi di Neve:
- Once cooled, poke a small hole underneath each bun.
- Fill generously with the ricotta-milk cream mixture using the piping bag.
7️⃣ Serve and Enjoy!
- Dust with more powdered sugar and serve fresh.
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