Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- In a small bowl, combine warm milk with active dry yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, mix flour and remaining sugar. Add melted butter, ricotta cheese, vanilla extract, and activated yeast mixture. Stir until a soft dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Gently fold the fresh blueberries into the risen dough.
- Divide the dough into 8-10 equal portions and shape each into a round bun. Place on a parchment-lined baking sheet.
- Cover and let the shaped buns rise for another 30 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.
Notes
- Store buns in an airtight container for up to 2 days, or refrigerate for longer freshness.
- For freezing, wrap individually in plastic wrap and place in a freezer-safe bag.
- Brushing the tops with melted butter after baking enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg