Description
Offer to cook the buns on the ricotta, the dough is not yeast. Ricotta cheese has many nutrients and is considered a dietary product. The dough has turned soft, like feathers. The recipe can be diversified by adding toppings from raisins, cherries, cranberries. To enhance flavor you can add lemon zest or orange. Be creative, experiment, enjoy!!!
Ingredients
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Ricotta
250 g
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Chicken egg
1 piece
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Salt
-
Sugar
50 g
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Vanilla sugar
1 pack
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Leavening agent
1 pack
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Butter
40 g
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Flour
320 g
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Flour
25 g
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Powdered sugar
1 Tbsp
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Tea bags
1 piece
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Sugar
1 Tbsp
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Water
50 ml
Cooking
Beat egg with a pinch of salt, add sugar and vanilla sugar, mix well. Add the ricotta. Flour mixed with baking powder, in portions to mix with the mass.
Melt the butter and cool, add to the dough. The dough should be quite sticky, but dry, should be freely rolled in a ball, a lot of flour is not necessary. Cover and leave alone for an hour. Divide the dough into equal parts (60g).
To form balls. I have 12pcs. Each ball roll out into an oval, fold in half. Twist the roller.
The edge of the dough slightly to seal.
Form grease with oil, if you are not sure, the bottom of the form to lay baking paper. Put the workpiece rolls into the form (I Have 24x24). Egg mixed with cream and lubricate the workpiece, I smeared three times.
Bake buns in a preheated oven 180-190C for 20-25 min until Golden state (watch your oven). To cook a sweet tea leaves (tea bag brew with boiling water, add sugar). Rolls lubricate the sweet brew. Cool on a wire rack. Sprinkle with powdered sugar.
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