Wild Blueberry Ricotta Sweet Buns

Ingredients:

Sweet Watruschka Dough:

• 2 1/4 tsp (7 g) active dry yeast
• 2 tbsp (30 ml) warm water
• 1 cup (240 ml) milk
• 6 tbsp (75 g) granulated sugar
• 1 tsp kosher salt
• 2 egg yolks
• 4 cups (500 g) all-purpose flour
• 7 tbsp (100 g) salted butter, softened
• 1 large egg + 2 tbsp (30 ml) heavy cream, for egg wash

Blueberry Sauce:

• 2 cups (300 g) fresh blueberries
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp (15 ml) water

Ricotta Cheese Filling:

• 1 cup (350 g) drained ricotta cheese, or quark
• 1 large egg
• 2 tbsp (30 g) granulated sugar
• 1/2 tsp vanilla extract
• 3 tbsp (25 g) cornstarch
• 1 tbsp (15 ml) heavy cream

Instructions:

1. Prepare the Dough:

   • Activate yeast in warm water.
   • Warm milk with sugar and salt. Combine with yeast mixture and egg yolks.
   • Gradually add flour and knead with butter until dough is soft and elastic. Let rise until doubled.

2. Make the Blueberry Sauce:

   • Simmer blueberries, sugar, lemon juice, and water until slightly thickened. Cool.

3. Shape the Buns:

   • Divide dough into 12 pieces, shape into balls, and let rise.

4. Prepare the Ricotta Filling:

   • Mix ricotta, egg, sugar, vanilla, cornstarch, and heavy cream until smooth.

5. Assemble and Bake:

   • Create wells in the buns, fill with ricotta and blueberry sauce. Brush with egg wash.
   • Bake at 350°F (180°C) for 20 minutes or until golden brown.

Enjoy warm or at room temperature!

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Feel free to tweak the details or style to better suit your needs!