Description
Delight in these soft and fluffy Wild Blueberry Ricotta Sweet Buns, perfectly sweetened and filled with creamy ricotta and bursty wild blueberries. This recipe combines the comforting texture of homemade yeast buns with a luscious ricotta filling and a sweet, vanilla-infused glaze, making for a delicious breakfast or dessert treat.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Filling
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup wild blueberries (fresh or frozen)
Glaze
- 1/4 cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
Instructions
- Activate yeast: In a small bowl, combine the warmed whole milk with granulated sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy, indicating the yeast is active.
- Prepare dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the melted butter, eggs, vanilla extract, and the activated yeast mixture. Mix until a soft dough forms.
- Knead dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare filling: In a separate bowl, mix the ricotta cheese with powdered sugar and vanilla extract until smooth. Gently fold in the wild blueberries, being careful not to crush them.
- Shape buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Flatten each piece into a small circle and place about 1-2 tablespoons of the ricotta and blueberry filling in the center. Fold and pinch the dough around the filling to seal the buns completely.
- Second rise: Place the filled buns seam side down on a baking tray lined with parchment paper. Cover with a towel and let them rise for another 20-30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 20-25 minutes or until golden brown on top.
- Prepare glaze: While the buns bake, whisk together powdered sugar and milk until smooth. Adjust milk quantity to reach a drizzle consistency.
- Glaze and serve: Remove the buns from the oven and let them cool slightly before drizzling the glaze over the top. Serve warm or at room temperature for best flavor.
Notes
- Use fresh or frozen wild blueberries; if using frozen, do not thaw before adding to filling to avoid excess moisture.
- To make buns dairy-free, substitute ricotta with a plant-based ricotta alternative and use plant-based milk and butter.
- The glaze can be flavored with lemon zest or almond extract for variation.
- Store baked buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a richer dough, replace half of the all-purpose flour with bread flour.
