Tasty and scenographic: the salted brioche knot with ricotta, dried tomatoes and almonds is a recipe for anyone who loves i leavened in a creative version. An original idea perfect for aperitif.
Ingrediants
- 500 g of Manitoba flour
- 1 sachet of dry yeast
- 1 medium egg
- 220 g of warm milk
- 100 g of soft butter
- 1 teaspoon of salt
- 150 g of dried tomatoes in oil (well drained)
for dough
for the stuffing
- 50 g of shelled and unpeeled almonds
- 50 g of grated Parmesan cheese
- 10 fresh basil leaves
- 2 tablespoons of extra virgin olive oil
- 100 g of fresh ricotta
- salt
- 50 g of peeled and chopped almonds
- 1 egg
Furthermore
This salted brioche knot with ricotta, dried tomatoes and almonds is a winning idea for a aperitif home made. A recipe that requires rather long resting times to be respected, but like all leavened gives great satisfaction for the softness of the dough.
The particularity of this brioche is revealed by the name itself, knot, what does it mean node: its original way of being intertwined, in fact, makes this savoury cake very scenic. As is Angelica salata. It can be customized according to taste: try it stuffed with ricotta and a fragrant pesto of dried tomatoes, basil and almonds. Delicious!
OTHER TASTY RECIPES: Braid of brioche stuffed with salami, cheese and walnuts; Salted Danube with yogurt, twisted focaccia
How to prepare: Salted brioche knot with ricotta, dried tomatoes and almonds
- Execution
- average
- Preparation time
- 45 min
- Cooking time
-
45 min – 50 min
- Rising time
-
3h
- Portions
-
6
How to prepare: Salted brioche knot with ricotta, dried tomatoes and almonds
Preparing the salty brioche knot recipe with ricotta, dried tomatoes and almonds is not complicated, it just requires attention in the various steps. Start with the dough: collect the flour mixed with the yeast, milk, egg and salt in the bowl of the food processor. Knead, with the hook and at medium-low speed, for about 15 minutes. When the dough is compact, add the soft butter and continue to knead at a higher speed until the dough is smooth and homogeneous. Shape into a ball, cover the bowl with cling film and let it rise until doubled in volume, about 2 hours.
Meanwhile, prepare the pesto for the filling. Blend together the well-drained dried tomatoes, the almonds with the skin, the basil, the Parmesan, oil, salt, pepper and ricotta until you get a creamy consistency.
Once the dough has risen, take it back, deflate it with your fingers and with the help of a little flour and a rolling pin, roll it out to form a rectangle of about 40 x 60 cm. With a spatula spread the pesto on the dough base, leaving 1 cm of free edge. Spread the peeled and chopped almonds over the pesto, leaving a spoonful for the final decoration.
Now form the “knot”: roll up starting from the long side and close the cylinder well. With a sharp knife cut in two lengthwise and intertwine the two loaves obtained by overlapping them alternately one on top of the other. Transfer to a baking sheet lined with parchment paper and form a donut, closing carefully to hide the ends. Gently cover with cling film and let rise until doubled: it will take about 1-2 hours. Brush with beaten egg and finish with the remaining chopped almonds.
Bake in a preheated static oven at 200 ° C for about 45-50 minutes or until the surface is golden brown. Remove from the oven, allow to cool slightly and the salted brioche knot with ricotta, dried tomatoes and almonds is ready to be served.
.
