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Ricotta and White Chocolate Braid

If you like braided cakes – this one will steal your heart. It’s super fluffy and tender, and has the most delicious and soft texture you can imagine. This ricotta and white chocolate Danish braid is simply the best cake for the weekend!

Ricotta and White Chocolate Braid

Photo: Natalie Levin


Ricotta and White Chocolate Braid

2 loaf cakes about 30 cm long

For the dough:
500 grams (3 1/2 cups) all-purpose flour
10 grams (1 tbsp.) instant dry yeast
100 grams (1 stick) soft butter
75 grams (1/3 cup) sugar
2 large eggs
200 grams (1 pack) cream cheese
Pinch of salt
1 tsp. vanilla extract

For the cheese and white chocolate filling:
500 grams ricotta cheese
100 grams (1/2 cup) sugar
2 large eggs
1 tsp. vanilla extract
Pinch of salt
30 grams (3 tbsp.) all-purpose flour
200 grams finely chopped white chocolate

For brushing:
1 beaten egg
Large sugar crystals

Decoration:
Sugar powder

Preparation:

  1. Dough: in a mixer bowl with a kneading attachment, put flour, yeast, butter, sugar, eggs, cheese, vanilla and salt and knead for 10-12 minutes until you get a slightly sticky dough.
  2. Cover the dough with plastic wrap and allow rising in the refrigerator overnight.
  3. Ricotta and white chocolate filling: in a bowl, mix ricotta, sugar, eggs, vanilla, salt and flour to a smooth uniform mixture.
  4. Assemble the cakes: divide the dough into 2 parts.
  5. On a floured work surface, roll each part of the dough into a rectangle about 1/2 cm thick.
  6. Spread half of the filling in the center third of the rectangle and sprinkle with 1/2 of the chopped chocolate.
  7. Cut the 2-thirds on the sides into strips and braid in a cross-section.
  8. Place the cake on a baking pan lined with baking paper.
  9. Repeat the process with the second part of the dough and the remaining filling.
  10. Cover the cakes and allow rising in a warm place until they almost double their volume.
  11. Preheat the oven to 170c degrees.
  12. Gently brush the cakes with beaten egg and sprinkle with sugar.
  13. Bake the cakes for 30-35 minutes or until golden and set.
  14. Before serving, sprinkle with powdered sugar.

Notes:

  • It is recommended to serve the cakes warm.
  • The cakes are at their best on the day of baking.
  • Instead of white chocolate you can use dark or milk chocolate in the same amount.
  • Sugar crystals can be bought in stores that specialize in baking ingredients.
  • The cakes can be prepared and frozen for up to a month. After thawing it is recommended to heat in the oven.
Ricotta and White Chocolate Braid

Photo: Natalie Levin

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