Ricotta Braided Buns
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/ricotta-braided-buns
Total time
2 Hours
35 Minutes
Baking/cooking time
15 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 12 braided buns
| For the dough: | ||
| 500 | g | Mix for sweet braid |
| 250 | g | ricotta |
| 150 | g | lukewarm milk |
| 1 | egg | |
| 50 | g | dark chocolate chips |
| 40 | g | dried cranberries (or raisins as an alternative) |
| Additional ingredients: | ||
| q.s. | sugar | |
| q.s. | milk, for brushing |
Preparation
- To prepare the ricotta braided buns, place the sweet braid mix, ricotta, lukewarm milk, and egg in the bowl of a stand mixer. Knead until the dough is fully developed - meaning it pulls away from the sides and bottom of the bowl, wraps around the dough hook, and becomes smooth and elastic. This will take about 20 minutes. You can also knead the dough by hand if preferred.
- Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm place for 45 minutes.
- After the first rise, divide the dough into three equal parts. Shape the first piece into a ball and return it to the bowl.
- Add the chocolate chips to the second piece and the dried cranberries to the third. Knead each piece briefly to distribute the ingredients evenly, then shape each into a ball and place them back in the bowl. Cover and let rise for another 45 minutes.
- Once the dough has rested, take the first dough ball and divide it into four equal pieces. Take the first piece and roll it into a rope about 30 cm long.
- To shape the braid: Take the left end and form an oval loop, placing the tip about 10 cm from the right end. Pass the right tip over the first part of the rope and under the second. Twist the formed loop once. Finally, take the piece sticking out on the left and tuck it into the bottom of the loop from above.
- Place the braided bun on a baking sheet lined with parchment paper and repeat the process with the remaining dough. Cover with plastic wrap and let the braided buns rise for 15 minutes.
- Meanwhile, preheat the oven to 170°C (static heat).
- After resting, brush the ricotta braided buns with milk and bake for about 15 minutes, until golden brown.
- Once baked, remove them from the oven and brush only the plain buns (without chocolate chips or cranberries) with milk again.
- Immediately roll them in sugar so that it sticks to the surface.
- Let cool or enjoy warm.
CATEGORY
