{"id":141019,"date":"2020-07-18T07:51:00","date_gmt":"2020-07-18T05:51:00","guid":{"rendered":"https:\/\/vanguards.eu\/archives\/141019"},"modified":"2025-03-28T11:52:58","modified_gmt":"2025-03-28T10:52:58","slug":"brioche-red-fruit-swirls-with-ricotta-glaze","status":"publish","type":"post","link":"https:\/\/vanguards.eu\/shop\/2020\/07\/18\/brioche-red-fruit-swirls-with-ricotta-glaze\/","title":{"rendered":"Brioche &#038; red fruit swirls with ricotta glaze"},"content":{"rendered":"\n    <div id=\"penci-recipe-card\"><\/div>\r\n    <div class=\"wrapper-penci-recipe\">\r\n        <div class=\"penci-recipe penci-recipe-novertitle precipe-style-1\">\r\n            <div class=\"penci-recipe-heading\">\r\n\r\n\t\t\t\t\t\t\t\t\t                    <div class=\"penci-recipe-thumb\">\r\n\t\t\t\t\t\t                        <img decoding=\"async\" src=\"https:\/\/vanguards.eu\/shop\/wp-content\/uploads\/sites\/4\/2020\/07\/Brioche-red-fruite-bread.jpg\"\r\n                             alt=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    <\/div>\r\n\t\t\t\t\r\n                <div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t                        <h2 class=\"recipe-title-nooverlay\">Brioche & red fruit swirls with ricotta glaze|Brioche & red fruit swirls with ricotta glaze|Brioche & red fruit swirls with ricotta glaze<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t                        <a href=\"#\" class=\"penci-recipe-print-btn penci-recipe-print\"\r\n                           data-print=\"https:\/\/vanguards.eu\/shop\/wp-content\/plugins\/penci-recipe\/inc\/print.css?ver=3.9\"><i class=\"fa fa-print\"><\/i>Print<\/a>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t                        <div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n                                <i class=\"penci-ficon ficon-hot-food\"><\/i> <span\r\n                                        class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">Makes 10 Rolls|Makes 10 Rolls|Makes 10 Rolls<\/span>\r\n                                <\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                <span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-clock\"><\/i> <span\r\n                                            class=\"remeta-item\">Prep Time:<\/span> <time >15 minutes resting time + 35 minutes baking time|15 minutes resting time + 35 minutes baking time|15 minutes resting time + 35 minutes baking time<\/time>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                        <\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t                        <div class=\"penci-recipe-rating penci-nutrition\">\r\n                            <i class=\"penci-ficon ficon-fire\"><\/i><span\r\n                                    class=\"nutrition-lable\">Nutrition facts:<\/span>\r\n                            <span class=\"nutrition-item\">200 calories<\/span>\r\n                            <span class=\"nutrition-item\">20 grams fat<\/span>\r\n                        <\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t                        <div class=\"penci-recipe-rating penci-recipe-review\">\r\n\t\t\t\t\t\t\t<span class=\"penci-rate-text\">\r\n\t\t\t\t\t\t\t\tRating: \t\t\t\t\t\t\t\t<span class=\"penci-rate-number\">5.0<\/span>\/5\r\n\t\t\t\t\t\t\t<\/span>\r\n                            <div class=\"penci_rateyo\" id=\"penci_rateyo\" data-allow=\"1\"\r\n                                 data-rate=\"5.0\"\r\n                                 data-postid=\"141019\"\r\n                                 data-people=\"1|1\"\r\n                                 data-total=\"5|5\"><\/div>\r\n                            <span class=\"penci-numbers-rate\">( <span\r\n                                        class=\"penci-number-people\">1|1<\/span> voted )<\/span>\r\n                        <\/div>\r\n\t\t\t\t\t                <\/div>\r\n            <\/div>\r\n\r\n\t\t\t\r\n\t\t\t                <div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n                    <h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t                        <ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For the brioche swirls<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 cup (60 ml) lukewarm milk<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e3 cup (60 g) granulated sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>21\u00e2\u201e4 tsp (1 envelope) active dry yeast<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>2\u00be cups (350 g) all-purpose flour, plus plenty for dusting<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 tsp salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3 eggs, beaten<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>9 tbsp (125 g) butter, at room temperature, cubed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>\u00bd cup (100 g) light brown sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>10\u00bd ounces (300 g) frozen red fruit, preferably a mix<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For ricotta glaze<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3-4 tbsp ricotta<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>about 2 cups (200 g) sifted con-fectioners' sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>|<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For the brioche swirls<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 cup (60 ml) lukewarm milk<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e3 cup (60 g) granulated sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>21\u00e2\u201e4 tsp (1 envelope) active dry yeast<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>2\u00be cups (350 g) all-purpose flour, plus plenty for dusting<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 tsp salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3 eggs, beaten<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>9 tbsp (125 g) butter, at room temperature, cubed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>\u00bd cup (100 g) light brown sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>10\u00bd ounces (300 g) frozen red fruit, preferably a mix<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For ricotta glaze<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3-4 tbsp ricotta<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>about 2 cups (200 g) sifted con-fectioners' sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>|<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For the brioche swirls<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 cup (60 ml) lukewarm milk<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e3 cup (60 g) granulated sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>21\u00e2\u201e4 tsp (1 envelope) active dry yeast<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>2\u00be cups (350 g) all-purpose flour, plus plenty for dusting<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>1\u00e2\u201e4 tsp salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3 eggs, beaten<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>9 tbsp (125 g) butter, at room temperature, cubed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>\u00bd cup (100 g) light brown sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>10\u00bd ounces (300 g) frozen red fruit, preferably a mix<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>For ricotta glaze<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>3-4 tbsp ricotta<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                                        <li><span>about 2 cups (200 g) sifted con-fectioners' sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                        <\/ul>\r\n\t\t\t\t\t                <\/div>\r\n\t\t\t\r\n\t\t\t                <div class=\"penci-recipe-method\">\r\n                    <h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<div class=\"page\" title=\"Page 41\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong><em>Prepare:<\/em><\/strong><\/p>\n<p>In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.<\/p>\n<p>Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.<\/p>\n<p>Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been<\/p>\n<\/div>\n<div class=\"column\">\n<p>used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed\u00e2\u20ac\u201dit may take a while to incorporate all that butter, but be persistent.<\/p>\n<p>Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.<\/p>\n<p>Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.<\/p>\n<p>Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.<\/p>\n<p><em><strong>Make: <\/strong><\/em><\/p>\n<p>Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 \u00b0F (180 oC).<\/p>\n<p>Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.<\/p>\n<p>For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.<\/p>\n<p><em>Recipe : Yvette van Boven<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>|<\/p>\n<div class=\"page\" title=\"Page 41\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong><em>Prepare:<\/em><\/strong><\/p>\n<p>In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.<\/p>\n<p>Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.<\/p>\n<p>Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been<\/p>\n<\/div>\n<div class=\"column\">\n<p>used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed\u00e2\u20ac\u201dit may take a while to incorporate all that butter, but be persistent.<\/p>\n<p>Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.<\/p>\n<p>Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.<\/p>\n<p>Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.<\/p>\n<p><em><strong>Make: <\/strong><\/em><\/p>\n<p>Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 \u00b0F (180 oC).<\/p>\n<p>Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.<\/p>\n<p>For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.<\/p>\n<p><em>Recipe : Yvette van Boven<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>|<\/p>\n<div class=\"page\" title=\"Page 41\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong><em>Prepare:<\/em><\/strong><\/p>\n<p>In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.<\/p>\n<p>Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.<\/p>\n<p>Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been<\/p>\n<\/div>\n<div class=\"column\">\n<p>used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed\u00e2\u20ac\u201dit may take a while to incorporate all that butter, but be persistent.<\/p>\n<p>Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.<\/p>\n<p>Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.<\/p>\n<p>Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.<\/p>\n<p><em><strong>Make: <\/strong><\/em><\/p>\n<p>Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 \u00b0F (180 oC).<\/p>\n<p>Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.<\/p>\n<p>For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.<\/p>\n<p><em>Recipe : Yvette van Boven<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n                <\/div>\r\n\t\t\t\r\n\t\t\t        <\/div>\r\n    <\/div>\r\n\t\r\n\t\n","protected":false},"excerpt":{"rendered":"<p>\u00a0<\/p>\n","protected":false},"author":3,"featured_media":84064,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","pmpro_default_level":"","footnotes":""},"categories":[1],"tags":[3712],"class_list":{"0":"post-141019","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-uncategorized","8":"tag-dessert-madness","9":"pmpro-has-access"},"featured_media_global":[],"_links":{"self":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/141019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/comments?post=141019"}],"version-history":[{"count":0,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/posts\/141019\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media\/84064"}],"wp:attachment":[{"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/media?parent=141019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/categories?post=141019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanguards.eu\/shop\/wp-json\/wp\/v2\/tags?post=141019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}