Fiocchi di Neve are soft brioches filled with a delicious milk cream. Perfect for a tasty breakfast or snack.
Step 1 of 10: Dissolve the yeast in the lukewarm milk.
Step 2 of 10: In a stand mixer, combine the flour, sugar, the milk poured in a stream, the salt, the beaten egg, and lastly the butter in small pieces, a little at a time.
Step 3 of 10: Knead for 5-7 minutes until you get a smooth, elastic dough.
Step 4 of 10: Let the dough rise in a buttered bowl until doubled in size (about 3 hours).
Step 5 of 10: Divide the dough into several parts and shape into balls of about 25 g each.
Step 6 of 10: Place them on a baking tray lined with baking paper, brush with egg yolk and milk.
Bake at 180°C for about 15 minutes.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 8 of 10: For the milk cream, combine milk, cornstarch, and sugar in a saucepan.
Step 9 of 10: Let it thicken slightly over low heat and mix this cream with the well-drained ricotta, whipped cream, and icing sugar.
Step 10 of 10: Fill the brioches with the milk cream and finish with icing sugar.
| Average values | Per serving205 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,912 kJ457 kcal | 931 kJ223 kcal |
| Fat | 20.59 g | 10.03 g |
| of which saturated fatty acids | 11.79 g | 5.74 g |
| Carbohydrates | 59.12 g | 28.79 g |
| of which sugars | 26.84 g | 13.07 g |
| Fibre | 1.21 g | 0.59 g |
| Protein | 11.99 g | 5.84 g |
| Salt | 0.23 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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