Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour (00 flour preferred)
• ¾ cup (150 ml) whole milk, at room temperature
• ⅓ cup (80 g) sugar
• 2 tbsp (30 g) butter, softened
• 1 packet (10 g) fresh yeast (or 1 packet dry yeast)
• ⅔ cup (150 ml) water
• Seeds of ½ vanilla pod
• ¾ tsp salt

For Brushing

• 1 egg
• 1 tbsp milk

For the Ricotta Cream

• 1 cup (250 g) cow’s milk ricotta, well-drained
• ¾ cup (180 g) heavy cream
• 3 tbsp (25 g) powdered sugar
• Zest of ½ lemon

For the Milk Cream

• ¾ cup (200 ml) whole milk
• 3 tbsp (40 g) sugar
• 2 tbsp (20 g) cornstarch
• 1 tsp honey
• 1 tsp vanilla extract

For Finishing

• Powdered sugar, for dusting

Preparation

Step 1 – Make the Dough

1. Combine flour, sugar, yeast, and water in a large bowl.
2. Gradually add milk, then stir in salt.
3. Mix softened butter with vanilla seeds, knead into dough until smooth.
4. Cover and let rise for 1 ½ hours, or until doubled.

Step 2 – Shape the Brioche

1. Divide dough into 30 equal pieces (about 1 oz/30 g each).
2. Roll into smooth balls and place on a parchment-lined tray.
3. Cover loosely and let rise another 1 ½ hours.

Step 3 – Bake

1. Mix egg and milk, brush over risen dough.
2. Bake at 350°F (180°C) for 15–18 minutes, until lightly golden.
3. Cool completely before filling.

Step 4 – Prepare the Milk Cream

1. In a saucepan, whisk cornstarch, sugar, honey, and vanilla.
2. Slowly add milk while whisking, then cook until thickened.
3. Transfer to a shallow dish, cover with plastic wrap, and chill.

Step 5 – Make the Ricotta Filling

1. In a bowl, whisk ricotta, powdered sugar, and lemon zest.
2. Semi-whip the heavy cream in another bowl.
3. Soften the chilled milk cream with a whisk.
4. Gently fold milk cream into ricotta mixture.
5. Carefully fold in whipped cream in two additions, stirring from bottom to top.
6. Transfer filling to a piping bag.

Step 6 – Assemble

1. Poke a hole at the base of each brioche with a piping nozzle.
2. Fill generously with ricotta-vanilla cream.
3. Dust with powdered sugar before serving.

Storage

• Unfilled brioche: 2–3 days at room temperature.
• Ricotta cream: Up to 3 days in the fridge.
• Filled pastries: Best eaten the same day.
• Freezing: You can freeze unfilled brioche after baking.