Soft Ricotta, Orange Blossom Honey and Poppy Seed Crowns
Tender crown-shaped buns made with a ricotta-enriched dough and scented with orange blossom honey. They are finished with poppy seeds for delicate contrast and a glossy crust, perfect for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 180 g ricotta cheese (at room temperature)
- 120 ml warm whole milk (38-43°C)
- 70 g orange blossom honey (more a poco extra optional for brush)
- 60 g unsalted butter (derretida and lightly tibia)
- 1 unit egg (for the dough)
- 1 unit egg yolk (mezclada with 1 tbsp of leche for brush)
- 7 g instant dry yeast (1 sobre)
- 6 g fine salt
- 6 g orange zest (finely grated)
- 5 ml vanilla extract
- 18 g poppy seeds (for decorar)
- 15 g extra flour (for espolvorear the mesa si es necesario)
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, mix the bread flour, instant dry yeast, and fine salt.
- 2
2. In another bowl, combine the ricotta, warm milk, orange blossom honey, melted butter, egg, orange zest, and vanilla extract until smooth.
- 3
3. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. If needed, add some of the extra flour so the dough can be handled without being overly wet.
- 4
4. Knead for 8 to 10 minutes on a lightly floured surface until the dough becomes smooth, elastic, and soft.
- 5
5. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 70 minutes, or until nearly doubled in size.
- 6
6. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a short rope, join the ends to create a small crown, and place them on a parchment-lined baking tray, leaving space between them.
- 7
7. Cover the crowns and let them proof again for 20 minutes while you preheat the oven to 375°F (190°C).
- 8
8. Mix the egg yolk with 1 tablespoon of milk and brush each crown carefully. Sprinkle the poppy seeds on top.
- 9
9. Bake for 20 to 25 minutes at 375°F (190°C), until the crowns are puffed and golden brown.
- 10
10. Remove from the oven and, if desired, brush with a little extra orange blossom honey while still warm for a glossy finish. Let cool slightly before serving.
Chef tips
If your ricotta is very wet, drain it for 15 minutes before using so the dough does not become too soft. For more even crowns, weigh each dough portion before shaping.
Substitutions
You can replace ricotta with well-drained, blended cottage cheese. Orange blossom honey can be swapped for a mild clear honey, and poppy seeds can be replaced with sesame seeds for a different finish.
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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