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Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream

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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.

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

  1. In a large bowl, mix flour, sugar, yeast, and salt. Add eggs and warm milk, mixing until a soft dough forms.
  2. Gradually incorporate softened butter, kneading until the dough is smooth, elastic, and slightly glossy.
  3. Cover and let the dough rise in a warm place until doubled in size.
  4. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool completely.
  5. Roll the dough into a rectangle. Spread raspberry filling evenly and sprinkle with lemon zest.
  6. Roll tightly into a log and slice into 10–12 portions. Place in a greased baking dish.
  7. Cover and let rise again until puffy.
  8. Bake at 375°F (190°C) for 25–30 minutes until golden brown.
  9. Beat ricotta, powdered sugar, and vanilla until smooth. Add heavy cream and whip until light and fluffy.
  10. 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

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