This recipe is a slight modification of a recipe from the Italian chef Luca Montersino.
I was looking for something sweet to make for breakfast and my research ended as soon as I read this recipe. No eggs and no butter for a tasty little braid that is oh so soft and a little chewy, I think it will be great dipped in milk!
These braids are made of a plain dough, full of ricotta. But next time I will add to the dough some grated chocolate ;)
With the following ingredients I obtained 13 ricotta braids.
- 250 gr all purpose flour
- 180 gr sugar
- 1 and 1/2 tsp (8gr) baking powder
- 3/4 tsp (5 gr) salt
- 375 gr ricotta (soft ricotta, Galbani is a good brand that exports abroad)
- lemon flavor
- 1 egg
- sugar to dust
Preheat the oven to 160°C (320°F).
In a bowl mix flour, sugar, baking powder, salt and ricotta. No need to knead the dough, just quickly amalgamate all the ingredients. You will obtain a very soft slightly sticky dough.
Divide the dough into 13 balls of 60 gr each and place them on a floured surface, ready to be braided.
Stretch each ball of dough into a strand, rolling it back and forth on a surface pressing slightly with your fingers, it should be about 25 cm (10″) long.
Now fold it in half to resemble a U shape and twist the ends. Transfer to a baking sheet lined with parchment paper.
When you are done braiding all the balls of dough, beat the egg and brush the braids then sprinkle with sugar.
Transfer to the oven and bake for 20 minutes or until the ricotta braids are golden brown.
Let cool and enjoy! I think I will enjoy the next one sliced in half and filled with NUTELLA! ;)