Description
Homemade wild blueberry ricotta sweet buns blend Italian pastry traditions with summer’s freshest berries. Delicate pastry and creamy ricotta invite warm comfort for morning breakfast or afternoon tea gatherings.
Ingredients
Scale
- 3 cups (720 ml / 24 fl oz) all-purpose flour
- 1 cup (240 ml / 8 fl oz) ricotta cheese
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml / 6 fl oz) wild blueberries
- ¾ cup (180 ml / 6 fl oz) warm milk
- ¼ cup (60 ml / 2 fl oz) granulated sugar
- ¼ cup (60 ml / 2 fl oz) powdered sugar
- 4 tbsps (60 ml / 2 fl oz) unsalted butter, melted
- 1 large egg
- 1 egg yolk
- 2 tbsps (30 ml / 1 fl oz) coarse sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp milk
- Powdered sugar (for dusting)
Instructions
- Yeast Activation: Dissolve yeast in warm milk with sugar, letting it bloom and develop a foamy consistency for 7-10 minutes.
- Dough Foundation: Whisk together flour and dry ingredients in a large mixing bowl, creating a central cavity for wet ingredients.
- Dough Composition: Integrate melted butter, egg, vanilla, and activated yeast mixture into the flour, blending with smooth, deliberate strokes until a unified, elastic dough forms. Adjust flour incrementally if the texture remains too sticky.
- First Proofing: Transfer dough to a lightly greased bowl, cover with a clean towel, and let rise in a warm, sheltered space for 60-90 minutes until the volume doubles and the dough becomes light and pillowy.
- Filling Preparation: While dough rises, combine ricotta, wild blueberries, and complementary spices, creating a vibrant, textured filling that will be nestled within the sweet buns.
- Dough Shaping: Gently deflate the risen dough, roll out on a floured surface, and carefully spread the blueberry-ricotta mixture across the expanse.
- Rolling and Cutting: Roll the dough into a tight log, slice into uniform sections, and arrange on a lined baking sheet, allowing space for expansion.
- Final Proofing and Baking: Let shaped buns rise for an additional 30 minutes, then bake in a preheated oven at 375°F for 20-25 minutes until golden brown and fragrant.
Notes
- Master Yeast Activation: Ensure milk is precisely tepid (around 110°F) to prevent killing yeast, creating perfect frothy environment for dough rising.
- Prevent Dry Dough: Add flour gradually to maintain soft, elastic texture; too much flour creates dense, heavy buns that lack delicate tenderness.
- Control Rising Conditions: Place dough in consistently warm spot (75-85°F) away from drafts, covering with damp cloth to maintain moisture and promote even rising.
- Handling Blueberry Distribution: Gently fold wild blueberries into ricotta filling to prevent crushing, ensuring even spread and maintaining fruit’s delicate structure throughout sweet buns.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 230
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg