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Torta di rose with ricotta filling (ricotta "roses")
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Ingredients
Dough
- 230 g milk
- 60 g salted butter, cut into pieces
- 20 g white sugar
- 2 tsp dried instant yeast
- 1 egg
- 500 g plain flour
- 1 tsp salt
Ricotta filling
- 500 g ricotta (see Tips)
- 50 g white sugar
- 80 g dark chocolate chips
- 40 g candied citrus peel (see Tips)
- 1 tsp natural vanilla extract
- 1 egg yolk, lightly beaten
- Nutrition
- per 1 portion
- Calories
- 1210.5 kJ / 288.2 kcal
- Protein
- 9.5 g
- Carbohydrates
- 37.5 g
- Fat
- 10.8 g
- Saturated fat
- 6.4 g
- Fiber
- 1.6 g
- Sodium
- 275.6 mg
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