Bakery Buns with Ricotta, Coffee and Toasted Walnut
Soft, aromatic enriched buns filled with sweetened ricotta, brown sugar, instant coffee and toasted walnuts. Finished with a light coffee glaze, they make an original, comforting and elegant bakery treat.
Ingredients
- 500 g bread flour (for the dough)
- 70 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm milk (38-43°C)
- 1 unit egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 250 g ricotta cheese (for the relleno)
- 90 g brown sugar (for the relleno)
- 90 g toasted chopped walnuts (for the relleno)
- 8 g instant coffee (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 20 g unsalted butter, melted (for the relleno)
- 1 unit beaten egg (for brush)
- 80 g powdered sugar (for the glaseado)
- 30 ml warm strong coffee (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
- 1 g pinch of salt (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk, 1 egg, and 1 tsp vanilla extract. Mix until a shaggy dough forms.
- 3
3. Gradually add the 80 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes, or until doubled in size, in a warm spot.
- 5
5. Meanwhile, make the filling by mixing the ricotta cheese, brown sugar, toasted chopped walnuts, instant coffee, ground cinnamon, and 20 g melted butter in another bowl until spreadable.
- 6
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 7
7. Spread the ricotta filling evenly over the dough, leaving a 1/2-inch border clear along one long edge.
- 8
8. Roll the dough up from the long side into a firm log. Seal the final edge by pressing gently.
- 9
9. Cut the log into 12 equal pieces and arrange them in a greased large baking pan or tray, leaving space between them.
- 10
10. Cover the buns and let them proof again for 30 to 40 minutes, until puffy and visibly expanded. Meanwhile, preheat the oven to 350°F / 180°C.
- 11
11. Brush the tops of the buns with the beaten egg. Bake for 22 to 25 minutes at 350°F / 180°C, until golden and fully baked inside.
- 12
12. Remove from the oven and let cool for 10 minutes. Mix the powdered sugar with the warm strong coffee, 1/2 tsp vanilla extract, and the pinch of salt until smooth.
- 13
13. Drizzle or spread the coffee glaze over the warm buns and let them sit for a few minutes before serving.
Chef tips
Toast the walnuts for 6 to 8 minutes at 325°F / 165°C to deepen their flavor before chopping. If the ricotta is very wet, drain it for 20 minutes so the filling does not leak out.
Substitutions
You can replace the walnuts with toasted hazelnuts. Ricotta can be swapped for well-drained cottage cheese blended until smooth. Instant coffee can be replaced with espresso powder in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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