Ashta Brioche

Name: Ashta Brioche
Prep time: 30 min
Cook time: 30 min
Yield: Serves 8-10
Cuisine: Middle Eastern

roubashahin.com.au

Try this ricotta brioche, a delicious twist with creamy ricotta and aromatic cardamom. It's a delightful treat that’s perfect for any occasion!

PREP TIME

30 minutes (plus overnight refrigeration)

COOK TIME

25-30 minutes

SERVES

Serves 8-10

About this recipe

I didn’t grow up eating brioche, but a well-balanced brioche that’s not too sweet has become a favourite of mine. If you know me, you’ll know I have a passion for putting my Arabic twist on recipes that are not so traditional. This Ashta Brioche is a perfect example of that. This Ricotta Brioche Traybake is a perfect example of that. The creamy ricotta filling paired with aromatic cardamom and a sprinkle of nuts creates a delightful balance of flavours and textures.

When making this ashta Brioche, the dough preparation is straightforward, just like my other easy dough recipes. If you’re a fan of traditional Middle Eastern flavours, you’ll love my Mini Zaatar Manaeesh. These little morsels sprinkled with tangy za’atar herb can be served warm or cold – they’re super delicious either way. For more adventurous variations, you can explore my blog where I share nine different manoushi topping variations. Some of my favourites include the labneh with olives and za’atar or the strawberry Nutella manoushi. These showcase just how versatile dough recipes can be.

I love connecting with the world through food, creating dishes that blend cultures. This ashta brioche brings together the best of both worlds, offering a unique treat that works beautifully for breakfast or dessert. Enjoy this delicious twist, and don’t forget to explore my other recipes for more culinary inspiration.

Ingredients

For the Dough

250 grams 00 flour or plain flour
40 grams caster sugar
1 teaspoon salt
1 teaspoon ground cardamom
7 grams sachet dry yeast
90ml warm milk
3 medium eggs (room temperature)
125 grams unsalted butter, cubed and softened

For the Ashta Filling (Arabic Custard)

500 gram ricotta cheese, drained
150g reduced-fat cream or Ashta (can or fresh)
2 tablespoons sugar
1 teaspoon vanilla

Topping

⅓ cup shaved almonds
1 egg, beaten (for glazing)
Fresh raspberries
2-3 tablespoons slivered pistachios
Icing sugar, for dusting

Notes from Rouba

Ensure the dough is well-kneaded to achieve a light, fluffy brioche.
Gently press down the middle of the dough to create an even surface for the filling.
Brush the dough edges with beaten egg for a glossy finish.
The butter must be soft when added to the dough.

Along with this tasty recipe, I’ve got some cool tools to share! For this recipe, one of my kitchen staples is the KitchenAid for making the dough, which ensures it’s kneaded to perfection. I always love to use non-stick oven bakeware, guaranteeing my hard work doesn’t go to waste. You can check out some of my recommendations here

Method

Step 1. Make the Dough

Weigh the flour, sugar, salt, and cardamom into the bowl of your stand mixer and stir to combine.

Add the yeast, milk, and eggs. Mix on medium for two to three minutes, then continue mixing for an additional 10 to 15 minutes. You may need to scrape down the bowl a couple of times during the mixing. Switch the mixer to low, and add the softened butter cubes two to three at a time. Continue mixing until the dough pulls away from the sides of the mixer.

Transfer the dough to a well-oiled bowl using vegetable oil (or a mild oil). Also cover with lightly oiled plastic cling wrap, and refrigerate overnight.

Step 2. Prepare the Ricotta Filling

In a bowl, combine the ricotta, cream, sugar, and vanilla. Stir until smooth and well combined. Cover and refrigerate until needed.

Step 3. Next Morning

Grease a 32 x 21cm traybake tin, with vegetable oil. Press the dough into an even layer in the bottom of the lightly greased tin.

Cover with a plastic cling wrap and put it somewhere warm until the dough doubles in size.

Step 4. Assemble the Traybake

Preheat your oven to 160°C fan forced or 180°C (no fan)

Once the dough has doubled in size, gently press down the middle of the dough to create an indentation where the filling will go. Spread the ricotta filling evenly in the indented middle of the dough.

Sprinkle the shaved almonds evenly over the ricotta filling. Brush the exposed edges of the dough with the beaten egg for a glossy finish.

Step 5. Bake

Bake for 25-30 minutes or until the brioche is golden brown and the filling is set.

Finish off with slivered pistachio and a dust of icing sugar.

Ashta Brioche

Print Recipe

Prep Time 30

Cook Time 30

Servings: 10

Ingredients Method

Ingredients

For the Dough

250 grams 00 flour or plain flour
40 grams caster sugar
1 teaspoon salt
1 teaspoon ground cardamom
7 grams sachet dry yeast
90 ml warm milk
3 medium eggs room temperature
125 grams unsalted butter cubed and softened

For the Ashta Filling (Arabic Custard)

500 gram ricotta cheese drained
150 g reduced-fat cream or Ashta can or fresh
2 tablespoons sugar
1 teaspoon vanilla

Topping

⅓ cup shaved almonds
1 egg beaten (for glazing)
Fresh raspberries
2-3 tablespoons slivered pistachios
Icing sugar for dusting

Method

Step 1. Make the Dough

Weigh the flour, sugar, salt, and cardamom into the bowl of your stand mixer and stir to combine.
Add the yeast, milk, and eggs. Mix on medium for two to three minutes, then continue mixing for an additional 10 to 15 minutes. You may need to scrape down the bowl a couple of times during the mixing. Switch the mixer to low, and add the softened butter cubes two to three at a time. Continue mixing until the dough pulls away from the sides of the mixer.
Transfer the dough to a well-oiled bowl using vegetable oil (or a mild oil). Also cover with lightly oiled plastic cling wrap, and refrigerate overnight.

Step 2. Prepare the Ricotta Filling

In a bowl, combine the ricotta, cream, sugar, and vanilla. Stir until smooth and well combined. Cover and refrigerate until needed.

Step 3. Next Morning

Grease a 32 x 21cm traybake tin, with vegetable oil. Press the dough into an even layer in the bottom of the lightly greased tin.
Cover with a plastic cling wrap and put it somewhere warm until the dough doubles in size.

Step 4. Assemble the Traybake

Preheat your oven to 160°C fan forced or 180°C (no fan)
Once the dough has doubled in size, gently press down the middle of the dough to create an indentation where the filling will go. Spread the ricotta filling evenly in the indented middle of the dough.
Sprinkle the shaved almonds evenly over the ricotta filling. Brush the exposed edges of the dough with the beaten egg for a glossy finish.

Step 5. Bake

Bake for 25-30 minutes or until the brioche is golden brown and the filling is set.
Finish off with slivered pistachio and a dust of icing sugar.

Sahtan - Enjoy in Good Health

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Ashta Brioche

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About this recipe