Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (7g) active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup ricotta cheese
- 1 1/2 cups wild blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Warm the milk to about 110°F (45°C) and dissolve the yeast with a teaspoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl, combine flour, remaining sugar, salt, and vanilla extract. Mix well.
- Add the activated yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a soft, sticky dough forms. Knead for 8-10 minutes until smooth and elastic.
- Gently fold in ricotta cheese and wild blueberries into the dough, being careful not to crush the berries.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Divide the risen dough into 12 equal portions. Shape each into a round bun and place on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Bake the buns for 20-25 minutes until golden brown. Brush with melted butter immediately after baking, if desired.
Notes
- Add lemon zest or cinnamon for extra flavor.
- Ensure blueberries are evenly distributed but not crushed.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Reheat in oven or microwave before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: European-style bakery
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 210 kcal Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 50mg
