Blueberry, Lemon and Ricotta Spiral Buns
Soft, aromatic enriched buns rolled with a lemon ricotta layer and a quick blueberry compote. They are baked until golden and finished with a light lemon glaze for a fresh, delicate finish.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm milk (approx. 100°F/38°C)
- 60 g unsalted butter, melted (for the dough)
- 1 unit egg (for the dough)
- 5 ml vanilla extract (for the dough)
- 180 g ricotta cheese (for the relleno)
- 2 cditas lemon zest (divided entre relleno and glaseado)
- 45 ml lemon juice (divided entre relleno, compota and glaseado)
- 220 g blueberries, fresh or frozen (for the compota)
- 70 g sugar (divided entre compota, relleno and glaseado)
- 8 g cornstarch (for espesar the compota)
- 15 ml water (for mezclar with the maicena)
- 25 g unsalted butter, softened (for untar the dough)
- 80 g powdered sugar (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. Preheat the oven to 375°F / 190°C for just 2 minutes, then turn it off to create a barely warm proofing environment. Lightly grease a 23 cm / 9 in round or square pan.
- 2
2. In a large bowl, combine the bread flour, 55 g sugar, salt, and instant dry yeast.
- 3
3. Add the warm milk, 60 g melted butter, egg, and vanilla extract. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise in the barely warm turned-off oven or in a warm spot until nearly doubled, about 25 minutes.
- 5
5. Meanwhile, make the compote. In a small saucepan, cook the blueberries with 40 g sugar and 1 tablespoon lemon juice over medium heat for 4 to 5 minutes.
- 6
6. Stir the cornstarch with the water until dissolved. Add it to the saucepan and cook for 1 to 2 minutes more, stirring, until thickened into a compote. Let it cool completely.
- 7
7. In another bowl, mix the ricotta with 15 g sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice until spreadable.
- 8
8. Roll the dough on a lightly floured surface into a rectangle about 35 x 28 cm / 14 x 11 in. Spread the softened butter over the surface.
- 9
9. Spread the ricotta mixture over the dough, leaving a 1 cm / 1/2 in border. Spoon the blueberry compote over the top in small dollops so it distributes evenly without making the dough too wet.
- 10
10. Roll up the dough from the long side into a firm log. Cut into 10 equal pieces and arrange them in the prepared pan, leaving a little space between each one.
- 11
11. Cover the pan and let the buns rest for 10 minutes while you preheat the oven to 350°F / 175°C.
- 12
12. Bake for 25 to 30 minutes at 350°F / 175°C, until the buns are puffed and golden on top.
- 13
13. While they bake, make the glaze by mixing the powdered sugar with the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest. If you want a thinner glaze, add a few drops of water.
- 14
14. Let the buns cool in the pan for 10 minutes. Then drizzle the lemon glaze over the top and serve warm or at room temperature.
Chef tips
For well-defined spirals, cool the compote completely before using it. If the dough gets sticky while rolling, chill it for 5 minutes before slicing.
Substitutions
You can replace the blueberries with chopped blackberries or raspberries. Ricotta can be swapped for whipped cream cheese, though the filling will be denser.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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