Wednesday, 15 May 2013

Ricotta and cranberry buns

Smooth ricotta filling with a hint of vanilla, dried cranberries and soft dough...
The buns are easy to make, even though require some time and preparation, dont be put off- it's well worth it.
For the dough:
  • 500g plain flour
  • 1 glass of luke warm milk
  • 2 tbsp melted butter
  • 1 large egg
  • 1/3 glass of honey
  • 1/2 tsp salt
  • 12g dry easy bake yeast
For the filling:
  • 500g ricotta cheese
  • 5 tbsp icing sugar
  • 1 vanilla pod or 1 tbsp of vanilla paste
  • 1 tbsp of corn flour
  • 2 egg yolks
  • 150g dried cranberries
  • 1 egg for brushing
Place the ricotta cheese in a bowl and let any access water drain.
Sift the flour and mix with yeast.  Add all 'dough' ingriedients and mix well.  Knead the dough for few minutes, until smooth and elastic.  Place the dough back in the bowl and leave to rise in a warm place for approximately 1 hour (or until doubled in size).
While your dough is rising, it is time to make the filling.  Mix the ricotta cheese with two egg yolks, 1 tbsp of corn flour and 5 tbsp of icing sugar (you can, of course, add more if you prefer it sweeter).  Add seeds of one vanilla pod, I used vanilla paste, and mix until smooth.
Divide the dough into simillar sized balls (about 11 x 80g) and roll out each ball.  The dough should be circle- shaped and look similar to crepes.  Spread the ricotta filling onto each one, (approx. 2tbsp)- remember you will have to roll it! and sprinkle dried cranberries on top.
Roll each circle, like you would roll a swiss roll, and cut from about 2cm from top to about 2cm to the bottom (lenght). Push the ends slightly to make a boat shaped buns.  Sprinkle some additional cranberries on top and leave to rise for another 30mins.  Remember to cover it with cling film or a clean cloth so it doesn't go dry.
Brush each bun with egg wash (1 egg mixed with 1 tbsp of milk) and bake in the pre-heated oven at 180C for 20 minutes, until golden brown.
Take the buns out the oven and leave to cool.

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