Monday, 6 January 2014

Blueberry and ricotta buns

Perfect buns for breakfast or lunch- soft and sweet dough with blueberries and ricotta cheese, topped with icing… yummy!

After making the dough, instead of leaving it to rise, you can leave it in the fridge overnight- it will be ready in the morning.


For the dough:

  • 450g white strong bread flour
  • pinch of salt
  • 7g yeast
  • 80g caster sugar
  • 70g soft, unsalted butter
  • 1 egg
  • 1 1/8 cup milk or buttermilk
For the filling:
  • 250g ricotta
  • 2 tbsp golden syrup or honey
  • 1 tbsp caster sugar
  • 1 tbsp corn flour
  • 1 tsp vanilla paste or extract
  • 200g blueberries
For the icing:
  • 1/2 cup icing sugar
  • 2-3 tbsp boiling water

To prepare the dough place all of the ingredients in a large bowl and mix until well combined.  Transfer the dough onto a floured surface and knead until smooth and not too sticky.  Place back in a bowl, cover with cling film or a cloth and leave to rise in a warm place until doubled in size, for about 1,5 h.

To make the filling drain of any access water from the ricotta, then mix with honey, sugar, vanilla and corn flour.  

When the dough has doubled in size, knead it quickly, then roll it out on a floured surface into a large rectangle.  Spread the filling and sprinkle blueberries on top.  Roll into a swiss-roll, then cut into 12. 

Place the buns cut-side-up on a lined baking tray, about 1 cm apart.  Leave to rise again for about 1h. 

Bake in a pre-heated oven at 190C for 20-25 minutes, until golden brown and bake through.  

Mix the icing with a little bit of boiling, if it is too thick add more water, if too thin add icing sugar. Drizzle over the buns.


No comments:

Post a Comment