Sweet buns with ricotta and blueberries
Some time ago, Nisheeta from Nisheeta Photography , asked if I knew a recipe for soft buns. She already knew this breakfast buns recipe I posted , but that wasn’t really what she was looking for. After exchanging few emails, and going through my collection of cookbooks, I thought of this sweet buns.
Being of school age, it was something my mum would pack in my backack for lunch, along with some veggies. Over the years, I think I tried all its variations: with cheese, marmelade, various fruits and pudding, the latter being my favourite. Back at my parents’ it’s not a problem getting them from any bakery, here in Germany.. well, I haven’t seen them very often. And pitty, because these are perfect for a small lunch or a picnic. I mean, if the weather lets you.
Makes ca 12-15 rolls.
Preparation time: ca 2hr baking time: 20min
1 cup of warm milk
25g fresh yeast
pinch of salt
4 tbsp of butter
1-2 egg yolk to smear the rolls
FOR THE FILLING:
1 pack (250g) ricotta cheese
1 tbsp of sugar
250g of blueberries
Crumble the yeast to a small bowl, add 3 tbsp of sugar, milk and 3 tbsp of flour. Stir it, cover with cloth and leave for 10min to grow.
Prepare a large bowl. Sift the flour, add one beaten egg and yeast solution, melted butter (cold), pinch of salt, the rest of sugar and 3 tbsp of water. Mix all the ingredients and knead the dough, until it’s flexible and comes off of hand easily. If the dough is still very sticky, add a little bit of flour. When the dough is ready, leave it in a warm place to grow (ca 40min or until doubled in size)
When the dough is ready, take it out and knead again. Roll it out in ca 1cm thick layer. Using a mug or a cup, cut out the circles from the dough, then place them on a prepared baking form (greased or lined with baking sheet).
Using a tsp or a finger, press the middle of each circle a little bit making a hole. Leave the rolls aside for ca 20min to grow again.
In that time pre-heat the oven to 180°C and prepare the filling. Put the ricotta and the sugar to a bowl and stir well. Add the blueberries, and gently combine everything. Fill the holes with the ricotta and berries mix, then smear the egdes of the circles with the beaten egg yolk. Bake for ca 20min.