For this recipe get:

for the dough:
50 g of melted butter
400 g of flour
150 ml of hot milk
1 egg
30 g of stevia sweetener (or alternatively 40 g of normal sugar)
1 teaspoon vanilla sugar
half a teaspoon of salt
half a teaspoon of yeast
for the stuffing
30 g of stevia sweetener (or 60 g of normal sugar)
400 g of light ricotta
1 teaspoon vanilla sugar
1 egg
to brush
1 egg yolk
1 tablespoon of milk

With these doses you will get 12 brioches!

In a large, capacious bowl, crack the egg. Add the sugar or stevia, salt and vanilla sugar, warm milk and yeast. Using a hand whisk, mix all the ingredients perfectly, then incorporate the sifted flour in four stages, allowing it to be absorbed perfectly each time before proceeding with the next.

At this point, knead with your hands and when you obtain a well-compact dough, pour in the melted butter, work the mixture again with your hands to make a ball. Now leave it in the container and seal it with cling film. Let everything rest in a dry and cool place for an hour.

How to make the filling
Now dedicate yourself to the filling, drain the ricotta into a bowl, adding the egg, stevia or sugar and vanilla sugar. With an immersion blender, create a dense, full-bodied and homogeneous cream.

How to assemble the sweets
Take the dough and transfer it to the pastry board. With a rolling pin, roll it out and give it a rectangular shape.

Use a spatula to cover the entire surface with cream, leaving a centimeter margin at the edges.

Lift the longest side and start rolling it on itself as you would for a meatloaf. Now cut it into 12 pieces, all of the same thickness. Here are the swivels.

Place them on the baking tray lined with baking paper. Then cover them with a cloth and let them rise for 15-20 minutes.

Preheat the oven to 180°.

Before baking your brioche, brush them with egg yolk beaten in milk. Now cook them for 30/35 minutes depending on the performance of your appliance.

Remove from the oven and serve!

I’m a marvel!