Wild Blueberry Ricotta Sweet Buns

Ingredients

• 2.25 tsp active dry yeast
• 2 tbsp warm water
• 1 cup milk
• 6 tbsp granulated sugar
• 1 tsp kosher salt
• 2 egg yolks
• 4 cups all-purpose flour
• 7 tbsp salted butter (softened)
• 1 large egg (For the egg wash, combined with the heavy cream)
• 2 tbsp heavy cream (For the egg wash)
• 2 cups fresh blueberries
• 2 tbsp granulated sugar (For the blueberry sauce)
• 1 tbsp fresh lemon juice
• 1 tbsp water (For the blueberry sauce)
• 1 cup ricotta cheese or quark (drained)
• 1 large egg (For the ricotta filling)
• 2 tbsp granulated sugar (For the ricotta filling)
• 0.5 tsp vanilla extract
• 3 tbsp cornstarch (For the ricotta filling)
• 1 tbsp heavy cream (For the ricotta filling)

Steps

1. 1

   In a small bowl, gently stir together the active dry yeast and warm water. Let the mixture stand for about 8 to 10 minutes, until it begins to bubble and grow, indicating that the yeast is active.

2. 2

   In a small saucepan, combine the milk, 6 tablespoons sugar, and kosher salt. Warm over medium-low heat until the milk begins to steam or reaches 110°F (43°C).

3. 3

   Pour the warm milk mixture and activated yeast mixture into the bowl of an electric stand mixer fitted with a dough hook. Whisk to combine, then add the egg yolks.

4. 4

   Slowly incorporate the flour, about 1 cup (125 g) at a time, until a dough forms and no longer clings to the sides of the bowl.

5. 5

   Add the softened butter and knead on medium-high speed for about 10 to 12 minutes, until the dough is soft, elastic, and pillowy. The dough can alternatively be made by hand or in a bread machine through the first rise.

6. 6

   Turn the dough onto the countertop and shape it into a tight ball. Lightly grease a large bowl, place the dough inside, and cover it with a warm, damp towel or plastic wrap. Let it rise until doubled in size, about 1 hour.

7. 7

   While the dough rises, make the blueberry sauce. Combine the blueberries, 2 tablespoons sugar, lemon juice, and 1 tablespoon water in a small saucepan. Bring the mixture to a boil over medium heat.

8. 8

   Reduce the heat to a simmer and cook the blueberry sauce for about 8 to 10 minutes, until slightly thickened. Remove it from the heat and let it cool. To prevent a skin from forming, press plastic wrap directly onto the surface of the sauce.

9. 9

   When the dough has finished rising, gently deflate it. Divide it into 12 equal pieces and form each piece into a ball, pinching the seam closed.

10. 10

    Lightly grease 2 large baking sheets. Arrange the dough balls about 4 inches (10 cm) apart, cover them with plastic wrap, and let them rise for 20 to 30 minutes. They will not be fully puffed.

11. 11

    Meanwhile, make the ricotta filling. In a medium bowl, whisk together the ricotta or quark, filling egg, 2 tablespoons sugar, vanilla, cornstarch, and 1 tablespoon heavy cream until smooth and free of large lumps. An electric mixer can help dissolve the sugar quickly.

12. 12

    Preheat the oven to 350°F (180°C).

13. 13

    Using the bottom of a drinking glass or small canning jar, press firmly into the center of each bun to create a deep, wide well that can hold 2 tablespoons (30 ml) of filling. Do not press through the dough. Lightly coat the bottom of the glass with cooking spray or oil if it sticks, then use a finger to even the indentation so it resembles a small nest with a flat bottom and rounded sides.

14. 14

    Place 1 tablespoon (15 ml) of the ricotta filling into the well of each bun.

15. 15

    Place 1 tablespoon (15 ml) of the blueberry sauce into the well of each bun.

16. 16

    In a small bowl, whisk together the remaining egg and 2 tablespoons heavy cream for the egg wash. Brush the egg wash over the sides of each bun.

17. 17

    Bake the buns in the preheated oven for about 20 minutes, until golden brown. Serve warm or at room temperature.

Notes

The source does not specify whether all of the egg wash is used. Quark may be used in place of drained ricotta cheese. The buns are intentionally not fully puffed after the second rise.

Nutrition per serving

• dessert
• sweet bread
• yeasted
• baked
• European
• vegetarian
• blueberry
• breakfast