Blueberry Ricotta Sweet Buns (Print Version)
# Ingredients:
→ Sweet Watruschka Dough
01 -
2 1/4 tsp (7 g) active dry yeast
02 -
2 tbsp (30 ml) warm water
03 -
1 cup (240 ml) milk
04 -
6 tbsp (75 g) granulated sugar
05 -
1 tsp kosher salt
06 -
2 egg yolks
07 -
4 cups (500 g) all-purpose flour
08 -
7 tbsp (100 g) salted butter, softened
09 -
1 large egg + 2 tbsp (30 ml) heavy cream, for egg wash
→ Blueberry Sauce
10 -
2 cups (300 g) fresh blueberries
11 -
2 tbsp (25 g) granulated sugar
12 -
1 tbsp (15 ml) fresh lemon juice
13 -
1 tbsp (15 ml) water
→ Ricotta Cheese Filling
14 -
1 cup (350 g) drained ricotta cheese, or quark
15 -
1 large egg
16 -
2 tbsp (30 g) granulated sugar
17 -
1/2 tsp vanilla extract
18 -
3 tbsp (25 g) cornstarch
19 -
1 tbsp (15 ml) heavy cream
# Instructions:
01 -
In a small bowl, combine the yeast and warm water, stirring gently. Let sit for 8-10 minutes until the yeast activates and begins to bubble. In a small saucepan, combine milk, sugar, and salt. Warm over medium-low heat until steaming or reaches 43°C. Pour the warmed milk into a stand mixer bowl fitted with a dough hook, add the yeast mixture, and whisk to combine. Add the egg yolks.
02 -
Gradually incorporate the flour, about 125g at a time until the dough forms and no longer clings to the bowl sides. Add the softened butter and knead for 10-12 minutes on medium-high speed until the dough becomes soft, elastic, and pillowy. Shape into a tight ball.
03 -
Place the dough ball in a lightly greased large bowl. Cover with a warm, damp towel or plastic wrap and allow to rise until doubled in size, approximately 1 hour.
04 -
While the dough rises, combine blueberries, sugar, lemon juice, and water in a small saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook for 8-10 minutes until slightly thickened. Remove from heat and cool. To prevent skin formation, place plastic wrap directly on the sauce surface.
05 -
After the dough has risen, gently deflate it and divide into 12 equal pieces. Form each piece into a ball, pinching the seam closed. Arrange on two lightly greased baking sheets, spacing them about 10cm apart. Cover with plastic wrap and let rise for 20-30 minutes (they will not fully puff up like other bread recipes).
06 -
In a medium bowl, whisk together the ricotta or quark, egg, sugar, vanilla, cornstarch, and heavy cream until smooth with no large lumps. For best results, use an electric mixer to ensure the sugar dissolves completely into the cheese mixture.
07 -
Preheat oven to 180°C. Using the bottom of a drinking glass or small jar lightly coated with cooking spray, press firmly down on the center of each bun to create a well deep and wide enough to hold about 30ml of filling. Take care not to press through the dough. Shape into a nest-like form with a flat bottom and rounded sides, using your finger to even out the indentation if needed.
08 -
Fill each well with 15ml of the Cheese Filling followed by 15ml of the Blueberry Sauce. In a small bowl, whisk together the egg and heavy cream for the egg wash. Brush this mixture along the sides of each bun.
09 -
Bake for approximately 20 minutes or until golden brown. Serve warm or at room temperature.
# Notes:
01 -
These sweet buns are based on a traditional Eastern European 'Watruschka' style dough, which creates a pillowy, tender base for the cheese and fruit filling.
02 -
For best results, ensure all ingredients are at room temperature before beginning the dough.
03 -
The buns can be stored in an airtight container for up to 2 days, or frozen for longer storage.