Ingredients

(makes 12 brioche parcels)

Brioche

½ cup milk

1 tsp dried yeast

1 medium size egg

½ Tbsp vanilla bean paste

3 Tbsp sugar

a pinch of salt

75g butter, melted

2 ½ cups flour

Ricotta

250g creamy ricotta

3 Tbsp sugar

1 Tbsp vanilla bean paste

Everything else

2 cups raspberries - I used frozen, you do you.

3 Tbsp milk

½ cup sliced almonds

3 Tbsp demerara sugar

Knead It

Heat milk in a small pot until almost warm but not hot! Remove from heat, sprinkle over yeast and leave for about 3 mins to dissolve and foam.

In a large bowl or bowl of a stand mixer, whisk together egg, sugar, salt, vanilla and melted butter. Once yeast has foamed stir into egg mixture.

Add flour and mix well.

Tip the dough onto a lightly floured surface and knead until smooth for 8-10 minutes. Alternatively, knead in a mixer with a dough hook for about 5 minutes. She’s quite a wet dough so this is much easier in a mixer!

Prove It

Place in a lightly greased bowl and cover with a clean tea towel. Leave to rise in a warm place for about 2 hours, until doubled in size. When your dough has 30 minutes left to prove, preheat oven to 200°c.

While the dough proves mix ricotta, sugar and vanilla in a bowl and set aside. Get your raspberries, sugar and almonds at the ready. Prep is the key to success my little kitchen friends.

Cut It

Tip dough onto a well-floured bench and roll out nice and thin, about a half cm thick. Cut into 12 even size squares, that’s 3x4 for any math haters (like myself).

Divide ricotta filling evenly between squares, dolloping it right in the center. Then top with a few raspberries.

Fold It

Here it gets a bit tricky, but you got this! Pick up opposite edges of dough and bring them together to meet in the middle. Pinch them together and then do the same with the other two edges. Repeat and transfer to a lined oven tray. Set aside for 10 minutes to rest.

Bake It

Brush brioche with milk and sprinkle over demerara sugar and almonds. Bake in the middle of the oven until golden brown, about 15 minutes.

Eat It

Cool for a bit, dust with icing sugar if you want and dig in! These are delish served fresh, on the day, still a little warm.