* Exported from MasterCook *
Bread, Russian Ricotta
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
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1/2 cup buttermilk -- (120 g)
1/3 cup unsalted butter -- (76 g)
4 1/4 cups all-purpose flour -- divided, (531 g)
1/3 cup granulated sugar -- (67 g)
1 tablespoon kosher salt -- (9 g)
2 1/4 teaspoons instant yeast -- (7 g)
1 1/3 cups ricotta cheese -- room temp, (300 g)
2 large eggs -- divided, (100 g)
1 large egg yolk -- (19 g)
1 tablespoon water -- (15 g)
Meringue:
1 large egg white -- room temp, (30 g)
1/2 cup granulated sugar -- (100 g)
Because it's impossible to have just one bulochki, we reimagined the
original recipe as an oversize sweet roll baked in cast iron and
topped with a generous drizzle of meringue. With ricotta added to the
dough, this giant roll boasts an extra-tender crumb that makes a
delicious contrast to the crunchy meringue swirl.
Makes 1 (10") loaf
In a small saucepan, heat buttermilk and butter over medium-low heat
until butter is melted and an instant-read thermometer registers 120F
(49C) to 130F (54C). Remove from heat; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, whisk
together 2 cups (250 grams) flour, sugar, salt, and yeast by hand.
Add buttermilk mixture; beat at low speed until combined. Add
ricotta, beating until combined. Add 1 egg (50 grams) and egg yolk,
beating until combined. Add remaining 2 1/4 cups (281 grams) flour,
and beat until a soft dough forms, about 30 seconds. Switch to the
dough hook attachment. Beat at low speed until dough is elastic and
pulls away from sides and bottom of bowl, about 12 minutes.
Spray a large bowl with cooking spray. Turn out dough onto a lightly
floured surface, and shape into a smooth round. Place dough in bowl,
turning to grease top. Loosely cover and let rise in a warm,
draft-free place (75F/24C) until almost doubled in size, 45 minutes
to 1 hour. To test if dough is ready, make a dent in dough about 1
inch deep. If dough springs back fully, it is not ready. If dent
remains and springs back only a little bit, dough is properly proofed.
Grease a 10" enamel-coated cast-iron skillet with oil.
Punch down dough well. Let stand for 5 minutes. Turn out dough onto a
lightly floured surface, and shape into a 12" log. Roll dough to 40"
long with slightly tapered ends. Roll dough into a spiral, tucking
ends under. (It's OK if the spiral isn't super tight. The shape turns
out better when it is kept flat instead of building it up.) Use hands
to lift and place in prepared skillet. Cover and let rise in a warm,
draft-free place (75F/24C) until puffed, 30 to 45 minutes.
Preheat oven to 350F (180C).
In a small bowl, whisk together 1 tablespoon (15 grams) water and
remaining 1 egg (50 grams). Brush dough with egg wash. Pipe Meringue
into grooves of spiral. (Not all Meringue will be used. It is OK to
have about 1/4 cup left after piping.)
Bake until golden brown and an instant-read thermometer inserted in
center registers 190F (88C), 50 to 55 minutes, covering with foil
after 30 minutes of baking to prevent excess browning, if necessary.
Let cool for 15 minutes in pan. Serve warm or at room temperature.
Meringue:
In a medium bowl, place egg white. Using a hand mixer at medium
speed, gradually add sugar, beating until glossy and thick and
ribbons form. Use immediately.
S(Internet address):
https://www.bakefromscratch.com/russian-ricotta-bread/
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Per Serving (excluding unknown items): 399 Calories; 13g Fat (28.4%
calories from fat); 12g Protein; 59g Carbohydrate; 2g Dietary Fiber;
97mg Cholesterol; 627mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2021 - 0906