Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup fresh blueberries (or frozen, thawed)
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Activate the yeast by combining warm milk and 1 teaspoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl, mix flour, remaining sugar, and salt. Add activated yeast mixture, melted butter, egg, and vanilla. Knead on a floured surface for 8-10 minutes until smooth.
- Cover and let rise for about 1 hour or until doubled in size.
- Prepare the filling by blending ricotta with vanilla and folding in blueberries. Refrigerate until use.
- Punch down the dough and divide into 8 equal parts. Flatten each into a small disc, spoon filling into the center, and pinch edges to seal.
- Place buns seam-side down on parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Rest the buns for 15 minutes. Brush tops with beaten egg.
- Bake for 20-25 minutes until golden brown. Cool slightly before serving.
Notes
- Use fresh or well-thawed frozen blueberries for optimal flavor.
- Ensure your yeast is fresh for best rise.
- Avoid overfilling to prevent spillage during baking.
- Substitute gluten-free flour and adjust liquids for gluten-free version.
- Experiment with fillings like chocolate or apricot preserves for variety.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Slavic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun (~100g)
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg