In 100 ml of warm milk dissolve the brewer's yeast and 2 teaspoons of sugar. I let the mixture stand, covered, until you see a light foam on the surface. In the remaining 200 ml of milk (warmed) I melt the remaining sugar. I melt the butter.

In a large bowl I put the flour to which I add the mixture made with milk, sugar and yeast, and I begin kneading. I continue kneading adding the remaining milk and melted butter. When I get a homogeneous dough, I transfer it on a flat surface and add the salt. I continue to knead for 10-15 minutes.
In this way, I get a smooth dough and elastic too. Then I put the dough in a bowl in a warm place (I leave it in the oven that I slightly warmed before, at about 37 degree C). Finally, I allow to rise at least two hours or until the dough has doubled in volume.

I put the dough on a flat surface. Continuous kneading to give it the shape of a cylinder from which they can cut the portions of approximately 30 g each.
To get the classic form of sandwiches just bring the edges of each portion below so as to give round shape the typical smooth and to each one of it.
I put the sandwiches on a baking sheet lined with parchment paper for baking, sprinkling milk on their surface and letting it rise for another 30 minutes (always in a warm oven).
Bake the rolls at 220 ° C about 10 minutes but (before baking) sprinkle them with beaten egg, to make them shiny!


For the filling:
Drain residual water from the ricotta cheese.
Add sugar and chocolate, mix well and let stand for several hours, preferably a whole day, so that the sugar can melt properly. If you wish use immediately the filling you can replace granulated sugar with icing sugar.


The Panricotta:
The sandwiches are stuffed with about 30 grams of filling (of course the amount with which to fill the sandwiches is completely to your liking).

This recipe is an invention of my husband who, for the love of his land, wanted to revisit some of the recipes of his region, Sicily, such as brioche with ice cream and Sicilian cannoli to give birth to a new marriage however, does not betray its roots.
The pan Ricotta actually represents a new association of old culinary tradition, filled brioche buns kind of stuffing cannoli. A new combination that matches very well with all the ingredients and it never fails to startle the taste buds for a moment reminding them of the rich and well harmonized world of Sicilian pastries.

Each brioche with its stuffing makes about 190 kcal