Description
Mouthwatering Blueberry Ricotta Sweet Buns blend Italian countryside charm with irresistible homemade comfort. Rich ricotta and sweet blueberries create a delicate pastry experience that whisks you straight to a morning bakery in Tuscany.
Ingredients
Scale
Main Ingredients:
- 4 cups (500 grams) all-purpose flour
- 1 cup (240 milliliters) milk
- 7 tablespoons (100 grams) salted butter, softened
- 2 cups (300 grams) fresh blueberries
- 1 cup (350 grams) drained ricotta cheese
Leavening and Binding Ingredients:
- 2 ¼ teaspoons (7 grams) active dry yeast
- 2 large egg yolks
- 1 large egg
- 3 tablespoons (25 grams) cornstarch
Sweeteners and Flavor Enhancers:
- 6 tablespoons (75 grams) granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (15 milliliters) fresh lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons (30 milliliters) heavy cream
- 1 tablespoon (15 milliliters) water
- 1 large egg + 2 tablespoons (30 milliliters) heavy cream (for egg wash)
Instructions
- In a large mixing bowl, dissolve active dry yeast in warm milk (100-110°F or 38-43°C), allowing it to become frothy and activated for approximately 5-7 minutes.
- Incorporate granulated sugar, salt, and gradually add all-purpose flour to create a smooth, cohesive dough mixture, kneading thoroughly until the texture becomes elastic and soft.
- Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free environment for about 1 hour, or until it doubles in volume.
- Prepare the blueberry compote by combining fresh or frozen blueberries, granulated sugar, and fresh lemon juice in a saucepan, gently simmering until the mixture thickens and berries break down, creating a rich, glossy sauce.
- Craft the ricotta filling by whisking whole milk ricotta cheese with powdered sugar, pure vanilla extract, and heavy cream until the mixture becomes smooth and creamy.
- Punch down the risen dough and roll it out on a lightly floured surface to approximately 1/4 inch (0.6 centimeters) thickness.
- Cut the dough into equal-sized squares or circles, then carefully spread a dollop of ricotta filling and blueberry compote in the center of each piece.
- Gently fold and pinch the edges of each bun to seal the filling, ensuring no leakage during baking.
- Place the assembled sweet buns on a parchment-lined baking sheet, leaving space between each for expansion.
- Preheat the oven to 350°F (175°C) and bake the buns for 18-22 minutes, or until they turn golden brown and emit a delightful aroma.
- Remove from the oven and let the buns cool on a wire rack for 10 minutes before serving warm.
Notes
- Yeast activation starts the magic, transforming simple ingredients into soft, pillowy buns with a delightful texture.
- Kneading develops gluten, creating an elastic dough that rises beautifully and ensures a tender crumb.
- Blueberry sauce adds vibrant color and bursts of fruity sweetness, perfectly complementing the creamy ricotta filling.
- Room temperature ingredients help ingredients blend smoothly and promote better yeast fermentation.
- Cooling buns on a wire rack prevents soggy bottoms and maintains the ideal crisp exterior.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 130mg