BRIOCHE CASSATA INTRECCIATA con Ricotta e Pistacchio CHRISTMAS RECIPE

You know how much I love Brioches in every shape and flavour, I will have made hundreds if you look at my "Brioches" playlist you can enjoy them all with your eyes! It's magic every time, seeing the transformation in growth and seeing this pasta become soft and fragrant is very rewarding! This specific "Cassata" flavor is truly something irresistible, you have to make it and what better occasion than for the upcoming holidays? ‼️ ADVICE:‼️ ⭕️ When processing, add as much flour as it receives to achieve a soft consistency! The additional flour is more than the doses indicated! ⭕️ You can replace the Pistachio Cream with Nutella and the ricotta with Mascarpone if you prefer! ⭕️ When cooking, always check with a stick to see if it is cooked well before taking it out of the oven, otherwise continue for a few more minutes! 🌡️ we bake at 175° static 170° ventilated for at least 35-40 minutes 📝 Ingredients: Mold 26-28 cm For the yeast: 100 g Manitoba flour 15 g fresh brewer's yeast 80 g Lukewarm water 1 teaspoon Sugar (or honey) 📝For the dough: 400 g 0 flour (or half 00 and half Manitoba) + the processing flour 90 g Sugar 120 g Lukewarm water 100 g soft butter 1 whole egg + 1 yolk 1 pinch Salt 1 grated lemon 📝For the filling: 250 g Ricotta 3 tablespoons sugar 3 tablespoons of fresh or vegetable liquid cream for desserts Almond extract (almond flavour) 1 grated orange Pistachio Spread (or Nutella) Pistachio grain Powdered sugar