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Ingredients

Serves:
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FOR THE DOUGH
all-purpose flour 330 g
water 120 ml
fresh yeast 6 g
sugar 30 g
egg 1 pc
ricotta 80 g
chocolate drops 30 g
FOR SPRINKLING
sugar 2 tbsp
FOR GREASING THE BOWL
vegetable oil

Nutritional information

cal
269,52
prot
6,92
fat
4,44
carbs
49,45
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Ricotta and chocolate buns

Ricotta and chocolate buns

Ingredients

  • FOR THE DOUGH

  • FOR SPRINKLING

  • FOR GREASING THE BOWL

These nice, soft and delicious buns are made without any butter but with some ricotta (may be substituted for soft cottage cheese). The buns are not too sweet, so you may slightly increase the amount of sugar. The dough may be done by hand. This is a great option for breakfast or snack for children.


Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Put the chocolate drops into the freezer till you start making the dough. Remove the egg and ricotta from the fridge, so that they are at room temperature. Heat the water till about 35°C and dissolve the yeast. Sift the flour into a big mixer bowl, add the sugar, egg and ricotta, then pour the yeast to the ingredients and make the dough. The dough should form a ball and not stick to the bowl. If the dough is too sticky, add about 30 g flour. Knead for 8-10 mins.

2
Done

Step 2

Add the chocolate drops to the dough and knead quickly so that they spread evenly in the dough. Form a ball from the dough.

3
Done

Step 3

Put the dough into a big slightly greased bowl.

4
Done

Step 4

Cover the bowl with the clingfilm and leave in a warm place for 40 mins to rise. The dough will increase its volume 2,5-3 times.

5
Done

Step 5

Divide the dough into equal pieces and form the buns.

6
Done

Step 6

You can use a rectangular, a round or a ring-shape form for cakes (as we do). Grease the form and put the buns into it leaving some space between them. Cover with a towel and leave for 30 mins to rise.

7
Done

Step 7

Preheat the oven to 180°C. Sprinkle the buns with sugar.

8
Done

Step 8

Bake in the middle of the oven till golden, 20-30 mins. The exact time may vary depending on your oven. When the buns are done, transfer them to a rack to cool and serve immediately.

9
Done

Step 9

Ricotta buns are done!

10
Done

Step 10

Enjoy your meal!

Ricotta and chocolate buns

These nice, soft and delicious buns are made without any butter but with some ricotta (may be substituted for soft cottage cheese). The buns are not too sweet, so you may slightly increase the amount of sugar. The dough may be done by hand. This is a great option for breakfast or snack for children.

  • Автор рецепта:
  • После приготовления вы получите 8 pcs
  • Время приготовления: 5 hours 30 mins

Ингредиенты

  • 330 g all-purpose flour
  • 120 ml water
  • 6 g fresh yeast
  • 30 g sugar
  • 1 pc egg
  • 80 g ricotta
  • 30 g chocolate drops
  • 2 tbsp sugar
  • vegetable oil

Способ приготовления

  • Put the chocolate drops into the freezer till you start making the dough. Remove the egg and ricotta from the fridge, so that they are at room temperature. Heat the water till about 35°C and dissolve the yeast. Sift the flour into a big mixer bowl, add the sugar, egg and ricotta, then pour the yeast to the ingredients and make the dough. The dough should form a ball and not stick to the bowl. If the dough is too sticky, add about 30 g flour. Knead for 8-10 mins.

  • Add the chocolate drops to the dough and knead quickly so that they spread evenly in the dough. Form a ball from the dough.

  • Put the dough into a big slightly greased bowl.

  • Cover the bowl with the clingfilm and leave in a warm place for 40 mins to rise. The dough will increase its volume 2,5-3 times.

  • Divide the dough into equal pieces and form the buns.

  • You can use a rectangular, a round or a ring-shape form for cakes (as we do). Grease the form and put the buns into it leaving some space between them. Cover with a towel and leave for 30 mins to rise.

  • Preheat the oven to 180°C. Sprinkle the buns with sugar.

  • Bake in the middle of the oven till golden, 20-30 mins. The exact time may vary depending on your oven. When the buns are done, transfer them to a rack to cool and serve immediately.

  • Ricotta buns are done!

  • Enjoy your meal!

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Whey crepes
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Sweet onion and potato gratin
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Whey crepes
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Sweet onion and potato gratin

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