Bakery Ring with Honey Ricotta, Fresh Fig and Pink Peppercorn
A soft, aromatic enriched dough ring filled with honey-sweetened ricotta, fresh figs, and a delicate touch of pink peppercorn. It bakes until golden and is finished with a light lemon glaze for an elegant and original bakery-style treat.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (approx. a 100°F/38°C)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 220 g ricotta cheese (for the relleno)
- 45 g honey (for the relleno)
- 4 g lemon zest (mitad for the relleno and mitad for the glaseado)
- 180 g fresh figs (cut diced small)
- 2 g pink peppercorn (lightly machacada)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush)
- 80 g powdered sugar (for the glaseado)
- 15 ml lemon juice (for the glaseado)
- 25 g sliced almonds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, large egg, and vanilla extract. Mix until a shaggy dough forms.
- 3
3. Gradually incorporate the softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, until nearly doubled in size.
- 5
5. Meanwhile, make the filling by mixing the ricotta cheese, honey, and 1 teaspoon of the lemon zest. Fold in the diced fresh figs and the lightly crushed pink peppercorn. Chill until needed.
- 6
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 11 inches.
- 7
7. Spread the ricotta filling over the dough, leaving a 3/4-inch clean border along one long edge.
- 8
8. Roll up the dough from the long side to form a firm log. Pinch the seam to seal.
- 9
9. Cut the log lengthwise in half to expose the layers. Twist the two strands together with the filling facing up, then join the ends to form a ring.
- 10
10. Place the ring on a parchment-lined baking sheet, cover loosely, and let proof for 35 to 45 minutes.
- 11
11. Preheat the oven to 350°F and 175°C.
- 12
12. Mix the egg yolk with 1 tablespoon whole milk and gently brush over the ring. Sprinkle the sliced almonds on top.
- 13
13. Bake for 30 to 35 minutes at 350°F and 175°C, until the ring is golden and fully baked. If it browns too quickly, loosely tent with foil during the last 10 minutes.
- 14
14. Let cool for 15 minutes on a wire rack.
- 15
15. Make the glaze by stirring together the powdered sugar, lemon juice, and remaining teaspoon of lemon zest. Drizzle the glaze over the warm ring before serving.
Chef tips
To keep the figs from making the dough too wet, dice them just before mixing into the ricotta. If your ricotta is very moist, drain it in a fine sieve for 20 minutes first.
Substitutions
You can substitute the fresh figs with halved black grapes, well drained. Ricotta can be replaced with whipped cream cheese for a denser filling. The sliced almonds can be omitted or replaced with sunflower seeds if you want to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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