Strawberry Ricotta Buns
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Strawberry Ricotta Buns are great breakfast idea for all of you enjoying to make home made buns and combine them with the best nature has to offer!
These Ricotta Buns are perfect to enjoy if strawberries are in full season and the heat has not arrived yet.
So, be welcome to turn the oven on for Roasted Strawberries and the buns.
Buns’ dough is of sweet version but if you exclude sugar it may serve many purposes since the dough itself is perfect for any kind of breakfast buns. Once baked and while still warm, they can easily turn into butter and prosciutto sandwiches.
Let’s be back to today’s version: roasted fruits are great to add to the top once your buns are ready for the oven. With some Ricotta filling aside strawberries, it is really tasty!
Once you start to read the recipe, you’ll notice we used pearl sugar sprinkled on the top and this step upgrades the taste.
Over here, nib sugar available in several shapes, sizes and tastes but basic version can be easily made at home. Here you can find simple way of making it.
Instead of roasted strawberries, you may also use Roasted Blueberries , Cinnamon Baked Apples , or Baked Apricots .
As you can see, the possibilities are numerous since you may roast/bake any fruit you love or have at hand to combine with ice creams, pana cotta or these buns.
We hope you’ll have great time making the buns and even more while tasting them!
Strawberry Ricotta Buns
Strawberry Ricotta Buns are great breakfast idea for all of you enjoying to make home made buns and combine them with the best nature has to offer!
Ingredients
- Ingredients for buns:
- ½ Tbsp dry yeast
- 1 Tbsp lukewarm water
- ½ cup milk
- 3 Tbsp sugar
- Pinch of salt
- 1 egg yolk
- 2 cups all purpose flour
- 3 ½ Tbsp butter, room temperature
- Ingredients for Ricotta filling:
- 4 Tbsp Ricotta
- ½ Tbsp sugar
- 1 tsp vanilla extract
- 1 Tbsp all purpose flour
- Ingredients for strawberry filling:
- 3 Tbsp roasted strawberries
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Ingredients for egg wash:
- 1 egg yolk
- 1 Tbsp heavy cream
- Pearl sugar to garnish the buns before baking, optional
Instructions
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Combine yeast with lukewarm water, and sugar in a small pot.
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On flat, clean working surface, combine all buns ingredients and add yeast mixture.
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Work with your hands until you get soft ball. If necessary, add few more drops of milk.
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Leave to rest for one hour. The dough should double in size.
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Prepare sheet pan and cover with baking paper and leave aside.
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Knead again the dough to get the air out and make six equal balls.
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Place them on the tray and cover with tea towel. Leave to rest for twenty minutes.
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While the buns are resting, prepare both fillings: separately combine both ingredients in two mugs and leave aside for a few minutes.
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Preheat the oven to 180 C / 356 F.
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Once 20 minutes are over, oil outside of your liqueur glass or any other that is one inch wide at the bottom.
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Press oiled glass in the middle of each bun.
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Brush the buns with egg wash.
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Fill each hole with 1 teaspoon of cheese mix and 1 teaspoon of strawberry mix.
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Sprinkle with pearl sugar ad bake for 20 minutes.
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Serve while still warm.
Recipe Notes
20 minutes of resting time includes preparation of both filings.
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