Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 cup fresh or frozen wild blueberries
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Activate the yeast by mixing it with warm milk and a teaspoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl, combine flour, remaining sugar, and salt. Add the activated yeast mixture, melted butter, ricotta cheese, egg, and vanilla extract. Mix until a soft dough forms.
- Cover and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Gently toss blueberries with a tablespoon of flour to prevent sinking, and set aside.
- Divide the risen dough into 8 equal pieces. Flatten each and place a spoonful of blueberries in the center. Gather edges to seal and shape into round buns.
- Place on a lined baking sheet. Preheat oven to 375°F (190°C). Brush buns with egg wash.
- Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Notes
- Ensure yeast is fresh for optimal rising.
- Do not overfill the buns to prevent spilling.
- For a richer flavor, add a touch of lemon zest to the dough.
- Blueberries can be frozen; toss with flour to prevent sinking.
- Store leftovers in an airtight container for up to 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Slavic
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg