Blueberry Ricotta Sweet Buns
Introduction
Indulge in the heavenly combination of sweet dough, creamy ricotta, and fresh blueberry sauce with these delightful Blueberry Ricotta Sweet Buns. These soft and pillowy buns, inspired by the traditional Watruschka, are perfect for breakfast, brunch, or an afternoon treat. Each bun features a generous dollop of creamy ricotta filling and homemade blueberry sauce nestled into a sweet, golden-brown dough. Let’s dive into this decadent recipe that will have your kitchen smelling like a bakery!
Ingredients
For the Sweet Watruschka Dough:
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (30 ml) warm water
- 1 cup (240 ml) milk
- 6 tbsp (75 g) granulated sugar
- 1 tsp kosher salt
- 2 egg yolks
- 4 cups (500 g) all-purpose flour
- 7 tbsp (100 g) salted butter, softened
- 1 large egg + 2 tbsp (30 ml) heavy cream (for egg wash)
For the Blueberry Sauce:
- 2 cups (300 g) fresh blueberries
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) water
For the Ricotta Cheese Filling:
- 1 cup (350 g) drained ricotta cheese (or quark)
- 1 large egg
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp vanilla extract
- 3 tbsp (25 g) cornstarch
- 1 tbsp (15 ml) heavy cream
Directions
1. Prepare the Sweet Watruschka Dough
- In a small bowl, dissolve the yeast in warm water. Let it sit for 8-10 minutes until frothy and bubbling.
- In a small saucepan, warm the milk, sugar, and salt over medium-low heat until it reaches around 110°F (43°C).
- In the bowl of a stand mixer fitted with a dough hook, combine the milk mixture and yeast mixture. Whisk to combine.
- Add the egg yolks and gradually incorporate the flour, 1 cup at a time, until a dough forms.
- Add the softened butter and knead the dough on medium-high speed for 10-12 minutes, or until it becomes soft, elastic, and pillowy.
- Shape the dough into a ball, place it in a greased bowl, and cover with a damp towel. Let it rise in a warm place for 1 hour, or until doubled in size.
2. Make the Blueberry Sauce
- In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Bring to a boil over medium heat.
- Lower the heat and simmer for 8-10 minutes, or until the sauce thickens slightly. Remove from heat and allow it to cool.
3. Shape the Buns
- Once the dough has risen, gently deflate it and divide it into 12 equal pieces. Shape each piece into a ball.
- Place the dough balls on greased baking sheets, spaced about 4 inches apart. Cover with a towel and let them rise for 20-30 minutes.
4. Make the Ricotta Cheese Filling
- In a medium bowl, whisk together the ricotta cheese (or quark), egg, sugar, vanilla extract, cornstarch, and heavy cream until smooth.
5. Assemble the Buns
- Preheat your oven to 350°F (180°C).
- Using the bottom of a glass or jar, press down the center of each risen dough ball to create a well.
- Add 1 tablespoon of ricotta filling and 1 tablespoon of blueberry sauce to each well.
- Brush the sides of the buns with egg wash (whisked egg and heavy cream).
6. Bake and Serve
- Bake the buns for 20 minutes, or until golden brown on the edges.
- Serve the buns warm or at room temperature. These Blueberry Ricotta Sweet Buns are best enjoyed fresh but can be stored in an airtight container for a couple of days.
Recipe Details
- Prep Time: 1 hour 30 minutes (plus rising time)
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Servings: 12 buns
- Calories: 320 kcal per serving
Tips for Success
- Rising Time: Make sure to let the dough rise in a warm, draft-free area to achieve a light and airy texture.
- Blueberries: Fresh blueberries are ideal, but you can use frozen blueberries. Just be sure to thaw them and drain any excess liquid before making the sauce.
- Ricotta Substitution: If you prefer, you can substitute ricotta with quark or even cream cheese for a different flavor profile.
Final Thoughts
These Blueberry Ricotta Sweet Buns are the perfect combination of soft, sweet dough, creamy ricotta filling, and tangy blueberry sauce. Whether you serve them for breakfast, brunch, or as a special dessert, they are sure to impress. The rich and creamy ricotta paired with the vibrant blueberry sauce makes these buns a true indulgence. Treat yourself and your loved ones to these delightful buns—every bite is like a trip to the bakery!
Blueberry Ricotta Sweet Buns
- Total Time: 2 hours 20 minutes
- Yield: 12 1x
Description
These Blueberry Ricotta Sweet Buns are a delightful combination of soft, pillowy dough, rich ricotta filling, and a fresh blueberry sauce. Each bite offers a perfect balance of sweetness and creaminess, with the juicy blueberries adding a burst of fruity flavor. The buns are baked to a golden brown, making them an irresistible treat for breakfast, brunch, or dessert.
Ingredients
Sweet Watruschka Dough:
2 1/4 tsp (7 g) active dry yeast
2 tbsp (30 ml) warm water
1 cup (240 ml) milk
6 tbsp (75 g) granulated sugar
1 tsp kosher salt
2 egg yolks
4 cups (500 g) all-purpose flour
7 tbsp (100 g) salted butter, softened
1 large egg + 2 tbsp (30 ml) heavy cream (for egg wash)
Blueberry Sauce:
2 cups (300 g) fresh blueberries
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) water
Ricotta Cheese Filling:
1 cup (350 g) drained ricotta cheese (or quark)
1 large egg
2 tbsp (30 g) granulated sugar
1/2 tsp vanilla extract
3 tbsp (25 g) cornstarch
1 tbsp (15 ml) heavy cream
Instructions
To Make the Sweet Watruschka Dough:
In a small bowl, combine the yeast and warm water, stirring gently. Let sit for 8-10 minutes until the yeast becomes frothy and bubbles.
In a small saucepan, warm the milk, sugar, and salt over medium-low heat until it steams (about 110°F/43°C). Pour the milk mixture into the bowl of a stand mixer with a dough hook attachment, along with the yeast mixture and whisk to combine.
Add the egg yolks and slowly incorporate the flour, one cup at a time, until a dough forms. Add the softened butter and knead on medium-high speed for 10-12 minutes, or until the dough becomes soft, elastic, and pillowy.
Shape the dough into a ball, place it in a greased bowl, and cover with a damp towel. Let it rise in a warm place until doubled in size, about 1 hour.
To Make the Blueberry Sauce:
In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Bring to a boil over medium heat.
Lower the heat to a simmer and cook for 8-10 minutes, or until the sauce thickens slightly. Remove from heat and cool.
To Shape the Buns:
Deflate the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place on greased baking sheets, about 4 inches apart. Let rise for 20-30 minutes.
To Make the Ricotta Cheese Filling:
In a medium bowl, whisk together the ricotta (or quark), egg, sugar, vanilla, cornstarch, and heavy cream until smooth.
To Bake the Buns:
Preheat your oven to 350°F (180°C).
Using the bottom of a glass or jar, press down the center of each bun to create a well. Add 1 tablespoon of ricotta filling and 1 tablespoon of blueberry sauce to each bun.
Brush the sides of the buns with egg wash (whisked egg and heavy cream).
Bake for 20 minutes or until the buns are golden brown.
Serve warm or at room temperature.
- Prep Time: 1 hour 30 minutes (plus rising time)
- Cook Time: 20 minutes
Nutrition
- Calories: 320