Lemon Ricotta Sourdough Brioche Rolls
Lemon Ricotta Sourdough Brioche Rolls
Ingredients
For the Sourdough Brioche Dough
- 1 cup active sourdough starter, fed and ripe
- 1/2 cup whole milk, lukewarm
- 1/4 cup granulated sugar
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Zesty Butter and Sugar Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 2 lemons
For the Lemon Ricotta Topping
- 1/2 cup lemon curd
- 1 cup whole milk ricotta cheese
For the Glaze and Garnish
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole milk
- 2 tablespoons pearl sugar
Instructions
- 1
In the bowl of a stand mixer, combine the active sourdough starter, lukewarm whole milk, 1/4 cup granulated sugar, and large eggs. Mix until well combined.
⏱️ 5 min
- 2
Add the all-purpose flour and fine sea salt to the wet ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes. Cover the bowl and let rest for 20 minutes (autolyse).
⏱️ 25 min
- 3
Knead the dough on medium-low speed for 5 minutes. Begin adding the softened unsalted butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. Continue kneading for another 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min
- 4
Lightly grease a large bowl with a neutral oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp towel and let it proof at room temperature (68-72°F) for 4-8 hours, or until doubled in size. Alternatively, for a slower fermentation and deeper flavor, refrigerate overnight for 8-12 hours.
⏱️ 480 min
- 5
While the dough is proofing, prepare the zesty butter and sugar filling. In a small bowl, cream together the softened unsalted butter, 1/2 cup granulated sugar, and lemon zest until light and fluffy.
⏱️ 5 min
- 6
Once the dough has proofed, gently punch it down to release the air. Lightly flour a clean work surface. Roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.
⏱️ 10 min
- 7
Evenly spread the zesty butter and sugar filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges. Tightly roll the dough into a log, starting from the long edge opposite the clean border.
⏱️ 10 min
- 8
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1 1/2 inches thick. Lightly grease two 9-inch round or rectangular baking pans. Arrange the rolls in the prepared pans, leaving a little space between them.
⏱️ 10 min
- 9
In a small bowl, whisk together the lemon curd and whole milk ricotta cheese until smooth. Pour this creamy mixture evenly over the unbaked rolls in the pans.
⏱️ 5 min
- 10
Cover the pans loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for 1 1/2 to 2 hours, or until they are visibly puffy and nearly doubled in size. This second proof is crucial for brioche fluffiness.
⏱️ 120 min
- 11
Preheat your oven to 375°F. Once preheated, bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and whole milk until smooth and pourable.
⏱️ 5 min
- 13
Remove the baked rolls from the oven. Let them cool in the pans for 5-10 minutes. Drizzle generously with the lemon glaze and sprinkle with pearl sugar. Serve warm.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Sourdough Brioche Rolls
Ingredients
For the Sourdough Brioche Dough
- 1 cup active sourdough starter, fed and ripe
- 1/2 cup whole milk, lukewarm
- 1/4 cup granulated sugar
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Zesty Butter and Sugar Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 2 lemons
For the Lemon Ricotta Topping
- 1/2 cup lemon curd
- 1 cup whole milk ricotta cheese
For the Glaze and Garnish
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole milk
- 2 tablespoons pearl sugar
Instructions
- 1
In the bowl of a stand mixer, combine the active sourdough starter, lukewarm whole milk, 1/4 cup granulated sugar, and large eggs. Mix until well combined.
⏱️ 5 min - 2
Add the all-purpose flour and fine sea salt to the wet ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes. Cover the bowl and let rest for 20 minutes (autolyse).
⏱️ 25 min - 3
Knead the dough on medium-low speed for 5 minutes. Begin adding the softened unsalted butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. Continue kneading for another 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min - 4
Lightly grease a large bowl with a neutral oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp towel and let it proof at room temperature (68-72°F) for 4-8 hours, or until doubled in size. Alternatively, for a slower fermentation and deeper flavor, refrigerate overnight for 8-12 hours.
⏱️ 480 min - 5
While the dough is proofing, prepare the zesty butter and sugar filling. In a small bowl, cream together the softened unsalted butter, 1/2 cup granulated sugar, and lemon zest until light and fluffy.
⏱️ 5 min - 6
Once the dough has proofed, gently punch it down to release the air. Lightly flour a clean work surface. Roll the dough into a large rectangle, approximately 18x12 inches and about 1/4 inch thick.
⏱️ 10 min - 7
Evenly spread the zesty butter and sugar filling over the entire surface of the dough rectangle, leaving a small border on one of the long edges. Tightly roll the dough into a log, starting from the long edge opposite the clean border.
⏱️ 10 min - 8
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1 1/2 inches thick. Lightly grease two 9-inch round or rectangular baking pans. Arrange the rolls in the prepared pans, leaving a little space between them.
⏱️ 10 min - 9
In a small bowl, whisk together the lemon curd and whole milk ricotta cheese until smooth. Pour this creamy mixture evenly over the unbaked rolls in the pans.
⏱️ 5 min - 10
Cover the pans loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for 1 1/2 to 2 hours, or until they are visibly puffy and nearly doubled in size. This second proof is crucial for brioche fluffiness.
⏱️ 120 min - 11
Preheat your oven to 375°F. Once preheated, bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and whole milk until smooth and pourable.
⏱️ 5 min - 13
Remove the baked rolls from the oven. Let them cool in the pans for 5-10 minutes. Drizzle generously with the lemon glaze and sprinkle with pearl sugar. Serve warm.
⏱️ 15 min