Ingredients
Scale
- 2 cups all-purpose flour
- 1 sachet (7g) active dry yeast
- 1/4 cup warm milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen wild blueberries
- Glaze: 1/2 cup powdered sugar mixed with 1-2 tablespoons milk or lemon juice
Instructions
- Combine warm milk, a teaspoon of sugar, and active dry yeast in a small bowl; let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together remaining sugar, salt, and flour. Add yeast mixture, ricotta cheese, egg, melted butter, and vanilla extract. Mix until soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours until doubled in size.
- Preheat oven to 375°F (190°C). Fold blueberries into risen dough; divide into equal portions and shape into buns on a lined baking sheet.
- Bake buns for 20-25 minutes or until golden brown. Let cool slightly before glazing.
- Mix powdered sugar with milk or lemon juice; drizzle over warm buns for a sweet finish.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap each bun individually and freeze for up to 2 months.
- Warm leftovers in the oven or microwave before serving.
- For a twist, substitute fresh blueberries with frozen ones or add lemon zest for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Slavic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg