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Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream

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These Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream feature soft, buttery brioche filled with a bright raspberry-lemon filling and topped with a light, creamy whipped ricotta. They’re an elegant homemade treat that’s perfect for brunch, holidays, or a special weekend breakfast.

Ingredients

  • For the brioche dough: 3½ cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2¼ teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, softened
  • For the raspberry lemon filling: 1½ cups fresh raspberries
  • 1/4 cup raspberry jam
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • For the whipped ricotta cream: 1 cup whole milk ricotta cheese
  • 1/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • Optional garnishes: fresh raspberries, powdered sugar, lemon zest, and fresh mint leaves

Instructions

  1. Combine the warm milk, sugar, and yeast in a large bowl and let stand for 5 to 10 minutes until foamy.
  2. Mix in the eggs, vanilla extract, salt, and softened butter, then gradually add the flour until a soft dough forms.
  3. Knead the dough for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
  5. Meanwhile, combine the raspberries, raspberry jam, sugar, lemon zest, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until thickened, then cool completely.
  6. Punch down the dough and roll it into a large rectangle on a lightly floured surface.
  7. Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges.
  8. Roll the dough into a tight log and slice into 12 equal rolls.
  9. Arrange the rolls in a greased baking dish, cover, and let rise for another 30 to 45 minutes.
  10. Preheat the oven to 350°F (175°C).
  11. Bake for 25 to 30 minutes, until golden brown and fully cooked.
  12. Whip together the ricotta, heavy cream, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy.
  13. Spread or pipe the whipped ricotta cream over the warm rolls and garnish with fresh raspberries, extra lemon zest, powdered sugar, and mint if desired.

Notes

  • Substitute blueberries or blackberries for the raspberries for a different berry flavor.
  • Add white chocolate chips to the filling for extra sweetness.
  • Top with sliced almonds or chopped pistachios for added crunch.
  • Use orange zest instead of lemon zest for a citrus variation.
  • Drizzle with a simple lemon glaze for extra sweetness.
  • Store topped rolls in the refrigerator for up to 4 days, or freeze unfrosted rolls for up to 2 months and add freshly whipped ricotta after reheating.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-lemon-brioche-rolls-with-whipped-ricotta-cream-2/