Milk and ricotta soft buns Recipe
2 and 1/4 cups (280 g) of “00 flour” or all-purpose flour
7 tablespoons of ricotta so a little less than half a cup (100 g)
7 tablespoons of milk (125 ml)
1 egg + 1 egg for eggwash
4 tablespoons (50 g) of salted butter
3 tablespoons of granulated sugar
2 Teaspoons of dry yeast
3/4 teaspoon of salt
In a large bowl of a large stand mixer dissolve yeast and sugar in lukewarm milk. Mix in the egg then add flour, ricotta, and salt. Then finally the butter.
Knead the dough at low speed until soft and sticky, 6-8 minutes. Scrape sides if needed.
Watch for the dough to start pulling away from the sides. The dough should be sticky and elastic but not stick to your fingers. If you don’t have a stand mixer you can knead the bread with your hands for about 15 minutes.
Cover the bowl and let the dough rise inside the oven with the light on until doubled for about 1-1/2 – 2 hours.
Transfer dough to a kitchen counter and cut into about 9-10 pieces. Form each piece into a round shape and place on a baking sheet with parchment paper. Cover with plastic wrap but not seal tightly and top with a kitchen towel. Let them rise until doubled in size.
Preheat oven to 350°F (175°C).
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash.
Bake in the preheated oven until browned on top, 15 to 20 minutes. Let cool completely, and enjoy these tasty buns.