Ricotta Chocolate Twists: Soft and Sweet Braided Pastries

Ricotta and Chocolate Twists Recipe

Category: Desserts
Servings: 12

Ingredients

Instructions

1. Prepare the Dough:
   Begin by activating the yeast in a stand mixer bowl. Crumble the fresh yeast into the bowl, add the warm whole milk and brown sugar. Start the mixer at a low speed for about 2 minutes, allowing the yeast to dissolve completely.

2. Mix the Dry Ingredients:
   Once the yeast mixture is ready, add the Manitoba flour and all-purpose flour to the bowl. Crack in the whole egg and continue mixing with the hook attachment of the stand mixer. Keep mixing until the ricotta is fully absorbed into the dough, ensuring the mixture is smooth and uniform.

3. Incorporate Chocolate and Salt:
   Once the dough has come together and has absorbed the ricotta, add the fine salt and dark chocolate chips. Continue mixing until the dough is well combined and pulls away from the sides of the bowl, sticking to the hook.

4. Let the Dough Rise:
   Transfer the dough to a large bowl and cover it with plastic wrap. Allow the dough to rise at room temperature for approximately 2 hours or until it has doubled in size.

5. Shape the Twists:
   After the dough has risen, remove it from the bowl and divide it into pieces weighing about 100g each, using a dough scraper. Roll each piece into a long rope about 18 cm in length and 3 cm wide.

6. Braid the Dough:
   Take each dough rope and slice it lengthwise into three equal parts, leaving the top portion intact (about 2 cm at the top). Carefully braid the three sections together, ensuring the ends stay intact. Tuck the ends underneath to seal the twist.

7. Second Rise:
   Place each twist on a baking tray lined with parchment paper, making sure they don’t touch each other. Cover the twists with plastic wrap and let them rest at room temperature for about 1 hour, allowing them to rise further.

8. Prepare the Egg Wash:
   In a small bowl, whisk together the egg yolk and the 20g of milk to create an egg wash. Gently brush this mixture over the surface of each twist, ensuring an even coating.

9. Sprinkle and Bake:
   Sprinkle the twists generously with brown sugar to add a touch of sweetness and a bit of crunch. Preheat the oven to 180°C (350°F) and bake the twists for approximately 20-25 minutes or until they are golden brown and cooked through.

10. Cool and Serve:
    Once baked, allow the ricotta and chocolate twists to cool slightly before serving. These sweet, soft twists are perfect for breakfast, as a dessert, or a sweet snack with a cup of tea or coffee.

Nutritional Information (Per Serving)

Enjoy these tender, braided twists filled with creamy ricotta and rich chocolate chips, perfect for any occasion or to treat yourself with a delicious homemade dessert!