Description
Homemade blueberry ricotta buns combine sweet Italian cheese with juicy summer berries in a delightful pastry. Warm baked goodness invites bakers to savor each tender, tangy morsel.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 2 cups (300 g) fresh blueberries
- 1 cup (350 g) drained ricotta cheese
- 1 cup (240 ml) milk
- 7 tbsps (100 g) salted butter, softened
- 2 ¼ tsps (7 g) active dry yeast
- 6 tbsps (75 g) granulated sugar
- 2 large egg yolks
- 1 large egg
- 2 tbsps (25 g) granulated sugar
- 3 tbsps (25 g) cornstarch
- 1 tsp kosher salt
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp vanilla extract
- 2 tbsps (30 ml) heavy cream
- 1 tbsp (15 ml) water
- 1 large egg + 2 tbsps (30 ml) heavy cream (for egg wash)
Instructions
- Yeast Activation: Dissolve active dry yeast in warm milk, allowing it to become frothy and activated for 5-7 minutes.
- Dough Preparation: Combine yeast mixture with granulated sugar, salt, and all-purpose flour, kneading until the dough becomes elastic and smooth. Cover and let rise in a warm environment for approximately 1 hour until doubled in volume.
- Blueberry Compote Creation: Simmer blueberries, granulated sugar, and lemon juice in a saucepan until the mixture thickens and berries break down, creating a rich, glossy sauce.
- Ricotta Filling Development: Whisk whole milk ricotta cheese with powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Dough Shaping and Filling: Roll out the risen dough on a floured surface, cut into equal-sized squares or circles. Spread ricotta filling and blueberry compote in the center of each piece, then fold and pinch edges to seal completely.
- Baking Process: Arrange filled buns on a parchment-lined baking sheet, leaving space between them. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes until golden brown and fragrant.
- Serving Preparation: Remove buns from the oven and cool on a wire rack for 10 minutes before serving warm, allowing the filling to set and flavors to meld.
Notes
- Temperature Precision: Yeast activation requires exact warm milk between 100-110°F to ensure proper fermentation and prevent killing the live cultures.
- Dough Rising Technique: Choose a consistently warm, draft-free spot like inside a turned-off oven or near a sunny window to help dough rise evenly and quickly.
- Filling Distribution Tip: Use a small ice cream scoop or tablespoon for consistent ricotta and blueberry compote portions to prevent overstuffing or uneven filling.
- Sealing Method: Pinch bun edges firmly and create a slight overlap to prevent filling from leaking during baking, ensuring a clean and professional-looking final product.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 270
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg