Description
These Wild Blueberry Ricotta Sweet Buns are soft, fluffy, and bursting with juicy wild blueberries and creamy ricotta. Perfect for breakfast or a delightful dessert, they are topped with a tangy lemon glaze that adds a fresh brightness to every bite. Baked to golden perfection, these homemade buns combine mild sweetness with a luscious filling and a zesty finish.
Ingredients
Scale
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the Filling:
- 3/4 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup wild blueberries (fresh or frozen, if frozen do not thaw)
- 1 tablespoon cornstarch
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice or milk
- zest of 1 lemon (optional)
Instructions
- Activate the Yeast: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Prepare the Dough: Add melted butter, egg, and salt to the yeast mixture. Gradually stir in the flour until a soft dough forms. Knead the dough on a floured surface for 6–8 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Make the Filling: In a small bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth. Gently toss the wild blueberries with cornstarch in another bowl and set aside.
- Shape the Buns: After the dough has risen, punch it down and roll it out on a lightly floured surface into a 10×16-inch rectangle. Spread the ricotta mixture evenly over the surface, then scatter the coated blueberries on top.
- Roll and Slice: Starting from the long side, roll the dough into a log tightly. Slice the log into 12 even pieces using a sharp knife or dental floss.
- Second Rise: Arrange the sliced buns in a greased 9×13-inch baking dish. Cover and let them rise for an additional 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 25–30 minutes or until they are golden brown and cooked through.
- Prepare the Glaze: While the buns cool slightly, whisk together powdered sugar and lemon juice or milk to create a smooth glaze. Drizzle the glaze over the warm buns and optionally sprinkle with lemon zest for added flavor.
Notes
- These buns are best enjoyed the day they are made but can be stored in the refrigerator and gently reheated before serving.
- You can substitute mascarpone cheese for ricotta if preferred.
- Add a pinch of cinnamon to the ricotta filling for a warm, cozy flavor twist.
