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Blueberry Ricotta Sweet Buns

Blueberry Ricotta Sweet Buns
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These Blueberry Ricotta Sweet Buns are soft, fluffy treats bursting with juicy fresh blueberries and creamy ricotta cheese. Perfect for breakfast, brunch, or an afternoon snack, this easy-to-follow recipe guides you through baking warm, fragrant buns with a perfectly balanced sweet and tangy flavor, made from simple pantry staples and fresh ingredients.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 2 tsp active dry yeast
  • ¾ cup lukewarm milk
  • ¼ cup sugar
  • 1 cup ricotta cheese
  • 4 tbsp softened butter
  • 2 large eggs
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Yeast Mixture: Warm the milk until lukewarm, then whisk in the sugar and active dry yeast. Let it sit for about 5 to 10 minutes until frothy and bubbly, indicating the yeast is activated.
  2. Mix the Dough: In a large bowl, combine all-purpose flour and salt. Add the yeast mixture, ricotta cheese, softened butter, and eggs. Stir until a rough dough forms, then knead by hand or with a stand mixer and dough hook until smooth, elastic, and slightly sticky, about 8-10 minutes.
  3. First Rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. Shape and Fill the Buns: Punch down the risen dough gently, turn it out onto a floured surface, roll into a rectangle, and scatter fresh blueberries evenly over the surface. Carefully fold the dough, then cut into equal bun-sized pieces. Place each piece into a greased muffin tin or lined baking pan.
  5. Second Rise: Cover the buns lightly and let them rise again for 30 to 45 minutes until puffed up.
  6. Bake: Preheat oven to 350°F (175°C). Brush the tops of the buns with milk or egg wash for a golden finish. Bake for 20 to 25 minutes or until golden brown and cooked through.
  7. Cool and Enjoy: Allow the buns to cool slightly before serving. Enjoy warm with the creamy ricotta and juicy blueberries inside.

Notes

  • Use fresh blueberries rather than frozen for best texture and to avoid sogginess.
  • Knead the dough just until smooth and elastic to keep buns tender and airy.
  • Proof the dough in a warm, draft-free spot to speed fermentation.
  • Fold blueberries gently to prevent bursting and staining the dough blue.
  • Optional: drizzle cooled buns with vanilla or lemon glaze for extra sweetness and shine.

Nutrition

Keywords: blueberry, ricotta, sweet buns, breakfast, brunch, soft buns, fluffy, homemade bakery

Find it online: https://sophiemelody.com/blueberry-ricotta-sweet-buns/