Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup fresh wild blueberries
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Mix the yeast and warm milk: In a small bowl, combine warm milk with a pinch of sugar and sprinkle the active dry yeast. Let sit for 5-10 minutes until frothy.
- Combine dry ingredients: In a large bowl, whisk together flour, salt, and remaining sugar.
- Add wet ingredients and knead: Pour yeast mixture into the dry ingredients. Add melted butter, eggs, ricotta cheese, and vanilla. Mix until combined, then knead on a floured surface for 5-7 minutes until smooth. Cover and let rise in a warm place for about 1 hour or until doubled.
- Incorporate blueberries: Gently fold in fresh wild blueberries, handling delicately to avoid crushing them.
- Shape the buns: Divide dough into 10-12 portions, shape into balls, and place on a parchment-lined baking sheet. Make small indentations if desired.
- Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Cool slightly and dust with powdered sugar.
Notes
- Handle blueberries gently when folding into the dough to keep them intact.
- For a richer flavor, add a sprinkle of cinnamon inside before baking.
- These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or longer in the fridge.
- Reheat briefly before serving for a warm treat.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Slavic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 210 Kcal
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg