Introduction
If you’ve ever wanted to impress your guests with a stunning Italian-inspired savory bake, the Savory Ricotta and Mortadella Brioche is your answer.
Soft, golden, and irresistibly aromatic, this ring-shaped brioche combines the creamy sweetness of ricotta, the smoky flavor of mortadella, and the subtle richness of pistachio pesto. It’s a delightful alternative to the usual pizza or quiche — elegant yet simple to prepare.
This Italian brioche is not just a bread — it’s a celebration of texture and taste. The tender dough hugs a rich, creamy filling that melts perfectly when baked, creating a balance of savory and slightly sweet notes in every bite.
Ingredients
For the Dough
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250 g Manitoba flour
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250 g all-purpose flour
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250 ml lukewarm milk
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2 tbsp sugar
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50 ml extra virgin olive oil
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10 g fresh yeast
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1 egg
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12 g salt
For the Filling
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250 g ricotta cheese
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150 g mortadella, diced (about 5 mm cubes)
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80 g Parmesan cheese, grated
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50 g pistachio pesto
For Brushing
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1 egg yolk
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2 tbsp milk
Step-by-Step Preparation
Step 1: Prepare the Dough Base
In a large mixing bowl, whisk together the milk, egg, and olive oil until smooth. In another bowl, combine both flours with crumbled fresh yeast. Gradually pour the liquid mixture into the dry ingredients, kneading until the dough becomes smooth and elastic.
The perfect dough should feel soft but not sticky.
Step 2: Let It Rise
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm spot until it doubles in size — this usually takes about 1 to 1.5 hours.
Step 3: Prepare the Filling
While the dough is rising, cut the mortadella into small cubes and set aside.
In a bowl, mix the ricotta with the grated Parmesan and pistachio pesto until creamy and well blended. This filling will give the brioche a rich, velvety texture with a hint of nutty flavor.
Step 4: Shape the Brioche
Once the dough has doubled, roll it out into a 40 cm square with a thickness of about ½ cm. Spread the ricotta mixture evenly over the surface, leaving about 1 inch (2.5 cm) around the edges.
Sprinkle the mortadella cubes evenly and dust with extra Parmesan if desired.
Step 5: Form the Ring
Roll the dough tightly into a log, sealing the edges as you go. Shape it into a ring and place it into a greased bundt or ring mold. Cover again and let it rise for another 30–40 minutes, or until the dough reaches the top of the pan.
Step 6: Bake to Perfection
Preheat the oven to 180°C (356°F).
Whisk the egg yolk with milk and brush it over the brioche.
Bake for 35–40 minutes, or until golden brown and puffed.
Let it cool slightly before removing it from the pan.
Step 7: Serve and Enjoy
Serve the Ricotta and Mortadella Brioche warm or at room temperature.
It’s perfect as a centerpiece for brunch, a picnic dish, or an elegant appetizer for gatherings.
The outer crust is crisp and golden, while the inside remains fluffy and moist with creamy, flavorful layers.
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Serving Tips and Variations
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Add Veggies: Try adding diced zucchini, spinach, or roasted peppers for color and flavor.
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Cheese Upgrade: Mix in smoked scamorza or provolone for a deeper cheesy aroma.
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Pistachio-Free Version: Substitute pesto with basil or sun-dried tomato pesto for a more Mediterranean twist.
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Mini Versions: Use muffin molds for individual brioche bites — perfect for parties or lunch boxes.
Storage Tips
This savory brioche stays soft for up to 3 days if stored in an airtight container at room temperature.
To reheat, warm it in the oven for a few minutes at 150°C (300°F).
It also freezes beautifully — just wrap slices individually and thaw when needed.
Why You’ll Love This Recipe
This Italian savory ring cake brings together rustic simplicity and sophisticated taste.
The creamy ricotta pairs perfectly with the nutty pistachio pesto and the delicate sweetness of mortadella.
It’s proof that the best Italian flavors often come from just a few high-quality ingredients.