Wild Blueberry Ricotta Sweet Buns
Wild Blueberry Ricotta Sweet Buns are a delightful twist on traditional Slavic Vatruschka pastries. These fluffy buns are filled with a creamy ricotta mixture and vibrant wild blueberries, offering a perfect blend of sweetness and richness. Ideal for brunch or dessert, they evoke warm memories of family gatherings while impressing your guests. With simple ingredients and easy preparation steps, these sweet buns are sure to become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 buns 1x
- Category: Dessert
- Method: Baking
- Cuisine: Slavic
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup ricotta cheese
- 1 cup wild blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1/2 cup warm milk (about 110°F)
- 1 tsp salt
- 1/4 cup unsalted butter (softened)
Instructions
- 1. Activate the yeast by combining warm milk, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
- 2. In a large mixing bowl, whisk flour and salt together. Make a well in the center, add the yeast mixture, softened butter, and ricotta cheese. Mix until combined.
- 3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 4. Place the dough in an oiled bowl, cover it, and let it rise in a warm area for about an hour until doubled in size.
- 5. Punch down the risen dough and roll it into circles (3 inches wide). Place a spoonful of wild blueberries in each circle, fold edges over to form pockets, and pinch closed.
- 6. Preheat oven to 375°F. Arrange filled buns on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg