Description
Blueberry Ricotta Sweet Buns are a delightful treat featuring a soft, fluffy dough filled with creamy ricotta and fresh blueberries, topped with a sugary glaze.
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- ½ teaspoon salt
- ¾ cup (180ml) whole milk, warmed to 110-115°F (43-46°C)
- ¼ cup (60ml) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 15 ounces (425g) whole milk ricotta cheese, drained well
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 large egg (for wash)
- 1 tablespoon milk (for wash)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons milk or lemon juice (for glaze)
Instructions
- Activate the Yeast: In a large bowl, or the bowl of your stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the melted butter, eggs, and vanilla extract to the yeast mixture. Whisk to combine. In a separate bowl, whisk together the flour and salt.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the dough hook attachment (or by hand) until a shaggy dough forms. If using a stand mixer, continue to knead the dough on medium-low speed for 8-10 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Drain the Ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a paper towel. Let it drain for at least 30 minutes, or even better, an hour, in the refrigerator.
- Combine Ricotta Filling Ingredients: In a medium bowl, combine the drained ricotta cheese, sugar, egg, lemon zest, vanilla extract, and salt. Mix until smooth and well combined. Set aside.
- Combine Blueberry Swirl Ingredients: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have burst and the mixture has thickened slightly, about 8-10 minutes. Remove from heat and let cool completely.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches.
- Spread the Ricotta Filling: Evenly spread the ricotta filling over the dough, leaving a ½-inch border along one of the long edges.
- Spoon the Blueberry Swirl: Spoon the cooled blueberry mixture over the ricotta filling, spreading it evenly.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the Buns: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
- Arrange the Buns: Place the buns cut-side up in a greased 9×13 inch baking dish. You can also line the dish with parchment paper for easier cleanup.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Egg Wash: In a small bowl, whisk together the egg and milk.
- Brush with Egg Wash: Gently brush the tops of the buns with the egg wash.
- Bake the Buns: Bake for 25-30 minutes, or until the buns are golden brown and the filling is set.
- Cool Slightly: Let the buns cool in the baking dish for 10-15 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Drizzle the Glaze: Drizzle the glaze over the cooled buns.
Notes
- Ensure the ricotta cheese is drained well to prevent soggy filling.
- Feel free to use frozen blueberries if fresh ones are not available.
- Allow the buns to cool completely before adding the glaze for better consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg