These Easy Ricotta Breads with butter and milk are a great breakfast for the whole family! They are very soft and tasty and unlike the store bought breads don’t contain excessive quantities of salt or sugar.
Not sure about you but recently for me breakfast has become a big challenge every morning. The issue is that I am always in a hurry, getting ready for work and simultaneously preparing my son for his kindergarten. I am a morning person so I normally like to have my coffee and breakfast as soon as I get up. But if I am rushing I don’t always have the time to eat, let alone to prepare a breakfast. That’s how I end up eating cookies every morning because they are the easiest snack… unfortunately full of sugar.
One day I just realised that I wasn’t happy with that situation and I needed to have something slightly healthier and more satisfying for breakfast. Like a homemade soft bread filled with ricotta to make it more delicious. That’s how I came up with these wonderful Easy Ricotta Breads.
How are they made? They contain yeast, ricotta, eggs, milk and butter. Actually a good quantity of butter. But did you know that according to the latest researches butter might be actually good for you and surely better than several vastly used vegetable oils. Having that in mind I decided to make buttery ricotta breads. And they became really great because butter adds a great taste!
I made these breads in two shapes: round ones, similarly to the Cheese Stuffed Pretzel Rolls, and another kind, something like rectangular. It doesn’t matter how you shape them, as long as you put the filling inside and close it well so it doesn’t spread outside.
These Easy Ricotta Breads were not only my dream breakfast for few days but also my son’s favourite afternoon breakfast. I already love that recipe so I need to share it with you. And just to give you one more reason to bake them: they freeze very well, so even if you are alone at home, they won’t go bad.
Easy Ricotta Breads
For the dough:
- 150 ml warm milk
- 14 g 2 packs active dry yeast
- 1 teaspoon sugar
- 400 g all purpose flour
- 1,5 teaspoons salt
- 1 egg
- 200 g ricotta, or cottage cheese
- 60 g butter, melted
For filling and topping:
- 1 egg
- 200 g ricotta
- 60 g butter, melted
- In a bowl combine warm milk, sugar and dry yeast and stir. Cover with tea towel and set aside for 10 minutes until the mixture becomes foamy.
- In a large bowl combine egg, the yeast mixture, butter, flour, salt and ricotta. Start beating at low speed with the dough attachment of the mixer (alternatively you can use a wooden spoon and afterwards knead by hand).
- When a soft dough forms make a ball out of it and leave it in the bowl covered with tea towels. Put the bowl in a warm place for 30 minutes to 1 h. The dough should at least double its volume.
- In a bowl mix together ricotta and egg until almost smooth.
- Line two large baking tins with sheets of baking paper.
- Divide the dough into about 10 pieces. Take one piece, make it flat and and extend it onto a flat surface. Grease it well with the melted butter. Using a teaspoon place some of the filling in the middle. Close well the filling into the dough so it doesn’t come out during baking. Shape the small bread as you desire. Place the bread on the prepared pan and grease it again with the melted butter.
- Repeat the procedure until finishing all the dough and the filling.
- Cover the breads on the tins with baking paper and the with tea towels. Let them sit at a warm place for about 30 minutes.
- Bake the ricotta breads for 20-30 minutes or until golden brown.