thumbnail image 1
thumbnail image 2
thumbnail image 1 thumbnail image 2
Preparation time
2h 0min
Total time
2h 30min
Portion
15 portion(s)
Level
medium
  • TM 31
published: 2014/11/22
changed: 2016/05/22

Ingredients

Brioche dough

  • 170 g full cream milk, tepid
  • 10 g sugar
  • 10 g dried yeast
  • 500 g bakers flour
  • 10 g salt
  • 3 eggs, jumbo (800g per doz)
  • 95 g unsalted butter, 5mm cubed @ room temperature

Filling

  • 65 g castor sugar
  • 450 g ricotta cheese, (optionally 400g Ricotta & 50g Mascarpone)
  • 1 tsp vanilla extract
  • 1 bottle morello cherries, (1 cup cherries drained and pitted)

Royal Icing

  • 100 g white sugar
  • 2 tbsp egg white, (save the balance for eggwash)
  • 1 tsp freshly squeezed lemon juice

To dress

  • 1 tbsp water beaten with egg for eggwash
  • 20 fresh cherries

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Brioche dough
  1. Add  milk to TM bowl and heat 37C for 2 min speed 1

    Add yeast and sugar, Mix 5 sec  Speed  1

    Add Flour, eggs,  salt, Mix 5 sec  Speed  7

    Knead for 6 – 7.5min adding butter bit by bit. It is important to add butter gradually

    Tip Dough into an oiled large plastic bowl/container and allow dough to double for at least 1 hour

  2. Filling
  3. Add sugar to bowl (castor sugar grind 3 sec speed 10)

    Add Cheese,  vanilla extract and mix 7 sec speed 3

    Add Morello cherries and mix with spatula

  4. Brioche braid
  5. Preheat Oven to 200C / 180C fan forced

    Lightly flour 2 overlapping pieces of baking paper to fit baking tray

    Tip risen dough onto floured baking paper. Without knocking back, pat the dough into a rectangle approx. 24 x 40 cm.  Mark 3 columns down the length of dough.

    Place filling in the middle column

    Slice the columns on either side in 1.5cm slices @ 50degree angle

    Fold end over filling and then braid the sides alternately.

    Fold end over and seal the ends

    Form a wreath by slowly bringing the ends together and pinch dough together to join

    Allow to rise for 15-20 mins

    Brush with egg wash

    Bake for 30 mins until golden

    Allow to cool on wire rack

  6. Icing & decorate
  7. Add sugar to mixing bowl and mill 30 sec speed 9

    Add remaining ingredients and mix 5 sec speed 7

    Pour icing into ziplock bag, snip off tiny corner

    Drizzle icing over plaited wreath

    Decorate with fresh cherries

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Cherry Ricotta Brioche Braid

Print:

Comments

  • 3. January 2015 - 06:44
    5.0

    This will definatly be on our list for Christmas ( as well as in between ) It was a huge hit in our family. Only problem was it dissapeared way too quickly  tmrc_emoticons.;)

    Thanks for sharing your recipie!!!!!!

  • 22. November 2014 - 09:21

    Wow, awesome! 

Are you sure to delete this comment ?