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Wild Blueberry Ricotta Sweet Buns

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These tender yeasted buns are filled with a tangy ricotta (or quark) cheese filling and a luscious wild blueberry sauce, creating a delightful combination of sweet and tart flavors. Perfect for breakfast, dessert, or a cozy afternoon treat!

Ingredients

Scale

For the Sweet Watruschka Dough:

  • 2 ¼ tsp (7 g) active dry yeast
  • 2 tbsp (30 ml) warm water
  • 1 cup (240 ml) milk
  • 6 tbsp (75 g) granulated sugar
  • 1 tsp kosher salt
  • 2 egg yolks
  • 4 cups (500 g) all-purpose flour
  • 7 tbsp (100 g) salted butter, softened
  • 1 large egg + 2 tbsp (30 ml) heavy cream (for egg wash)

For the Blueberry Sauce:

  • 2 cups (300 g) fresh blueberries
  • 2 tbsp (25 g) granulated sugar
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (15 ml) water

For the Ricotta Cheese Filling:

  • 1 cup (350 g) drained ricotta cheese (or quark)
  • 1 large egg
  • 2 tbsp (30 g) granulated sugar
  • ½ tsp vanilla extract
  • 3 tbsp (25 g) cornstarch
  • 1 tbsp (15 ml) heavy cream

Instructions

  • Make the Sweet Watruschka Dough:
    • Activate the Yeast: In a small bowl, mix yeast with warm water and let sit for 8–10 minutes until bubbly.
    • Heat Milk Mixture: In a saucepan, warm milk, sugar, and salt over medium-low heat until steaming (110°F/43°C).
    • Combine Wet Ingredients: In a stand mixer with a dough hook, combine the warm milk mixture, yeast mixture, and egg yolks. Mix to combine.
    • Incorporate Flour: Gradually add flour, 1 cup (125 g) at a time, until the dough comes together and pulls away from the bowl.
    • Add Butter: Knead in softened butter and continue kneading for 10–12 minutes until the dough is soft, elastic, and smooth.
    • First Rise: Shape the dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
  • Make the Blueberry Sauce:
    • Combine blueberries, sugar, lemon juice, and water in a small saucepan.
    • Bring to a boil over medium heat, then reduce to a simmer and cook for 8–10 minutes until thickened.
    • Remove from heat and let cool, placing plastic wrap directly on the surface to prevent a skin from forming.
  • Make the Ricotta Cheese Filling:
    • In a bowl, mix ricotta cheese, egg, sugar, vanilla extract, cornstarch, and heavy cream until smooth and creamy.
  • Assemble the Buns:
    • Divide Dough: Once risen, punch down the dough and divide it into 12 equal portions. Shape each piece into a ball.
    • Flatten and Fill: Flatten each ball into a disc, add a dollop of ricotta filling and a spoonful of blueberry sauce in the center, then pinch the edges together to seal.
    • Second Rise: Place the filled buns on a baking sheet lined with parchment paper, seam-side down. Cover and let rise for 20–30 minutes.
  • Bake:
    • Preheat the oven to 375°F (190°C).
    • Brush the buns with the egg wash (1 egg + 2 tbsp heavy cream).
    • Bake for 18–20 minutes until golden brown and puffed.
  • Serve:
    • Let the buns cool slightly before serving.
    • Optionally, dust with powdered sugar or drizzle with icing for a sweeter touch.

Notes

  • For an alternative, quark can be used instead of ricotta cheese.
  • Make sure to let the dough rise sufficiently for a soft, fluffy texture.
  • These buns are best served fresh, but they can also be stored in an airtight container for a few days.

Nutrition

Find it online: https://easyfoodflash.com/wild-blueberry-ricotta-sweet-buns/