FIOCCHI DI NEVE

1: Dissolve the yeast in slightly warm milk.

2: In a mixing bowl, combine Manitoba flour and 00 flour, then add the egg.

3: Mix the ingredients in the mixer.

4: Add sugar and room temperature butter, and knead for 5 minutes.

5: Once absorbed, add the milk with yeast and continue mixing.

6: Finally, add the pinch of salt and knead for 10 minutes.

7: Place the dough in a bowl, cover, and let it rise for about 1 hour.

8: Deflate the dough with your hands and divide it into small balls.

9: Let them rise on a baking sheet lined with parchment for 3-4 hours.

10: Brush with milk and beaten egg, and bake in a preheated oven at 180°C for 15 minutes.

11: For the ricotta cream, mix ricotta, powdered sugar, and lemon zest in a bowl.

12: Whip the cream in another bowl and incorporate it into the ricotta mixture.

13: For the milk cream, heat milk with sugar and honey, then add cornstarch while stirring.

14: Remove from heat and let cool, then mix with ricotta cream.

15: Fill the brioche using a pastry bag and dust with powdered sugar.