# Snowflakes — Soft Brioche Buns with Milk Cream Filling

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A dessert of soft little brioche buns filled with a delicate ricotta and cream filling, finished with a milk custard.

Servings: 8 · Prep 150 min · Cook 11 min · Baking

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Snowflakes — Soft Brioche Buns with Milk Cream Filling](https://image.fridge.menu/adaptations/1x3rpi8v/dc7f83909126b77e2224e06a86ca33d1d6487ec5176b2f85f7256685ce69af71.jpg)

## Ingredients

- 125 g [Plain flour](https://fridge.menu/en/i/flour)
- 100 g [Strong white flour](https://fridge.menu/en/i/flour)
- 40 g [Butter](https://fridge.menu/en/i/butter) — softened
- 40 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 8 g [Yeast](https://fridge.menu/en/i/yeast)
- 85 g [Milk](https://fridge.menu/en/i/milk) — at room temperature
- 40 g [Water](https://fridge.menu/en/i/water) — at room temperature
- pinch [Salt](https://fridge.menu/en/i/salt) — a pinch
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- 150 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 150 g [Double cream](https://fridge.menu/en/i/whipping-cream)
- 25 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest) — from 1/2 a lemon
- 200 g [Milk](https://fridge.menu/en/i/milk)
- 60 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 20 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- g [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste

## Steps

1. Mix the plain flour, strong white flour, caster sugar, yeast and vanilla extract, add the milk and water and work into a dough, then add the butter and salt, kneading until smooth and elastic.
2. Cover the dough with cling film and let it rise until doubled in size. (90 min)
3. Divide the dough into 30 g pieces, shape into balls and place on a baking tray lined with parchment.
4. Cover with cling film and let rise again until doubled in size. (60 min)
5. Mix the ricotta with icing sugar and lemon zest; separately whip the double cream and gently fold it into the ricotta, then refrigerate.
6. Pour the milk into a small saucepan, add the vanilla extract and caster sugar, warm over low heat, add the cornflour and cook, stirring, until thickened, then leave to cool.
7. Bake the snowflakes at 180°C until golden. (11 min)
8. Let the brioche buns cool slightly, combine the two creams, transfer to a piping bag and fill the buns through a hole in the bottom.
9. Store in the fridge and dust with icing sugar before serving.

Published 2026-10-08

https://fridge.menu/en/r/milk-cream-brioche-1x3rpi8v

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