Why You’ll Love This Recipe
These brioche rolls are incredibly soft and fluffy with a rich, buttery dough that melts in your mouth. The raspberry filling adds a fresh, slightly tart contrast, while the lemon zest brings a vibrant citrus note that keeps everything balanced. The whipped ricotta cream on top adds a light, silky finish that makes these rolls feel bakery-quality without being overly heavy. They are perfect for special occasions or when you want to impress with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brioche dough:
flour
granulated sugar
instant yeast
salt
eggs
warm milk
butter
lemon zest
For the filling:
raspberries
granulated sugar
lemon juice
cornstarch
For the whipped ricotta cream:
ricotta cheese
powdered sugar
vanilla extract
heavy cream
Directions
In a large bowl, mix the flour, sugar, yeast, and salt. Add the eggs and warm milk, then mix until a soft dough begins to form.
Incorporate the softened butter gradually, kneading until the dough becomes smooth, elastic, and slightly glossy. This may take some time, but it’s key for a soft brioche texture.
Cover the dough and let it rise in a warm place until doubled in size.
While the dough is rising, prepare the filling. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and becomes jam-like. Let it cool completely.
Once the dough has risen, roll it out into a rectangle. Spread the raspberry filling evenly over the surface, then sprinkle with lemon zest.
Roll the dough tightly into a log and slice into equal portions. Place the rolls into a greased or lined baking dish.
Cover and let them rise again until puffy.
Bake the rolls in a preheated oven until golden brown and cooked through.
While the rolls are baking, prepare the whipped ricotta cream. Beat the ricotta with powdered sugar and vanilla until smooth, then add the heavy cream and whip until light and fluffy.
Allow the rolls to cool slightly, then generously spread or dollop the whipped ricotta cream on top before serving.
Servings and timing
This recipe makes about 10 to 12 rolls.
Prep time: 30 minutes
Rise time: 1 hour 30 minutes to 2 hours
Bake time: 25 to 30 minutes
Total time: about 2 hours 30 minutes to 3 hours
Variations
You can switch up the berries by using strawberries, blueberries, or a mixed berry blend. Orange zest can replace lemon zest for a slightly sweeter citrus profile. For added texture, sprinkle chopped almonds or pistachios over the filling before rolling. You can also add a light glaze instead of whipped ricotta if you prefer something sweeter and less creamy. For a richer filling, mix a little cream cheese with the raspberry mixture.
Storage/Reheating
Store the rolls in an airtight container in the refrigerator for up to 4 days, especially since they are topped with ricotta cream.
For best results, store the rolls and whipped ricotta separately if possible, and assemble before serving.
To reheat, warm the rolls gently in the microwave for 10 to 15 seconds or in a low oven until soft. Add the whipped ricotta cream after reheating.
You can freeze the rolls without the topping for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Just cook them a bit longer to reduce excess moisture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
Why is my brioche dough sticky?
Brioche dough is naturally soft and slightly sticky due to the butter and eggs. Avoid adding too much extra flour.
Can I substitute the ricotta?
You can use mascarpone or cream cheese for a richer topping if preferred.
How do I know when the rolls are done baking?
They should be golden brown on top and cooked through in the center.
Can I skip the whipped ricotta cream?
Yes, the rolls are still delicious on their own or with a simple glaze.
What type of milk should I use?
Whole milk is recommended for the richest flavor, but other types can work as well.
Can I add a glaze on top?
Yes, a lemon glaze made with powdered sugar and lemon juice pairs beautifully.
How do I keep the rolls soft?
Do not overbake them, and store them properly in an airtight container.
Are these best served warm or cold?
They are best served slightly warm with the cool whipped ricotta cream on top.
Conclusion
Raspberry lemon brioche rolls with whipped ricotta cream are a delightful blend of rich, fruity, and citrusy flavors. With their soft texture and elegant topping, they are perfect for brunch gatherings, celebrations, or simply treating yourself to something special at home.
PrintRaspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Soft and buttery brioche rolls filled with sweet-tart raspberry and bright lemon zest, topped with a light whipped ricotta cream. An elegant treat perfect for brunch or dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
- Category: Baked Goods
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 3 large eggs
- 1/2 cup warm milk
- 1/2 cup butter, softened
- 1 tbsp lemon zest
- 2 cups raspberries
- 1/3 cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 cup ricotta cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt. Add eggs and warm milk, mixing until a soft dough forms.
- Gradually incorporate softened butter, kneading until the dough is smooth, elastic, and slightly glossy.
- Cover and let the dough rise in a warm place until doubled in size.
- In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool completely.
- Roll the dough into a rectangle. Spread raspberry filling evenly and sprinkle with lemon zest.
- Roll tightly into a log and slice into 10–12 portions. Place in a greased baking dish.
- Cover and let rise again until puffy.
- Bake at 375°F (190°C) for 25–30 minutes until golden brown.
- Beat ricotta, powdered sugar, and vanilla until smooth. Add heavy cream and whip until light and fluffy.
- Let rolls cool slightly, then top with whipped ricotta cream before serving.
Notes
- Frozen raspberries can be used; cook longer to reduce excess moisture.
- Substitute mascarpone or cream cheese for a richer topping.
- Add chopped nuts for extra texture.
- Store rolls and topping separately for best freshness.
- Freeze rolls without topping for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
