Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Cannoli Brioche Buns
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- Level: Intermediate
- Total: 16 hr (includes chilling, cooling and rising times)
- Active: 1 hr
- Yield: 8 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1065
- Total Fat
- 69 g
- Saturated Fat
- 26 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 18 g
- Cholesterol
- 202 mg
- Sodium
- 643 mg
These slightly sweet brioche buns are filled with a creamy ricotta filling that’s reminiscent of classic Italian cannoli, then studded with glistening Amarena cherries and a vibrant green pistachio streusel. Alternating drizzles of a sweet-tart cherry glaze and melty dark chocolate add a final tasty touch to these gorgeous treats. They’re perfect for a special brunch, an elegant dessert, or simply a moment of pure indulgence.
- Level: Intermediate
- Total: 16 hr (includes chilling, cooling and rising times)
- Active: 1 hr
- Yield: 8 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1065
- Total Fat
- 69 g
- Saturated Fat
- 26 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 18 g
- Cholesterol
- 202 mg
- Sodium
- 643 mg
Ingredients
Brioche:
Pistachio Streusel:
Whipped Ricotta:
Egg Wash and Glaze:
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Directions
Special equipment:
a glass or jar with a 2-inch bottom- For the brioche: Mix the flour, honey, salt and yeast in a stand mixer fitted with a dough hook on low speed until combined. Mix in the milk and eggs until well combined and a dough forms. Increase the speed to medium high and knead until the dough starts to pull away from the sides of the bowl, about 5 minutes. Reduce the speed to medium and add the butter a tablespoon at a time, kneading until completely incorporated before adding more. Increase the speed to medium high and knead until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Cover the bowl with plastic wrap and refrigerate until cold and solid, at least 12 hours and up to overnight.
- Line 2 baking sheets with parchment. Divide the dough into 8 even portion (about 3.75 ounces each). Lightly flour your hands, then roll each dough piece into a ball and arrange 4 on each baking sheet. Cover loosely with plastic wrap and let proof in a warm area until roughly doubled in size, 1 to 2 hours.
- For the pistachio streusel: Meanwhile, mix together the pistachios, flour and demerara sugar in a medium bowl. Mix in the butter with a fork or by hand until it forms a coarse crumb.
- For the whipped ricotta: Blend the ricotta, honey, heavy cream, vanilla and salt in a food processor until smooth. Add the egg yolk and pulse until just combined. Transfer to a piping bag or bowl and refrigerate until ready to use.
- Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
- For the egg wash and glaze: Beat the egg with the salt in a small bowl until smooth. Spray the bottom of a 2-inch diameter glass or jar with nonstick spray and use it to gently press in the center of each dough ball to create a 2 1/4-inch divot. Spray the glass between divots. Fill each bun with about 1/4 cup of the ricotta filling and place a cherry in the center. Using a pastry brush, brush the edges of the buns with the egg wash. Generously sprinkle the buns with the pistachio streusel.
- Bake, rotating the baking sheets front to back and top to bottom halfway through, until the buns are golden brown, about 20 minutes. Transfer to a cooling rack and let cool for 30 minutes.
- Meanwhile, whisk together the confectioners’ sugar, lemon juice and cherry syrup in a medium bowl until smooth and the consistency of Greek yogurt. Add water about 1 teaspoon at a time if the glaze is too thick.
- Microwave the dark chocolate in a small microwave-safe bowl on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes.
- Drizzle the cooled buns with the cherry glaze and chocolate.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
