Blueberry Ricotta Light Brioche Buns

Berry Ricotta Brioche Buns are featured in Uri Scheft’s “Breaking Breads” book, which is also the highlighted book of the month in Food 52’s Baking Club. As a result, I’ve been trying to fit in more breads than normal.

These caught my eye for two reasons- a) no one else in Food 52 had made them yet. It might seem silly, but I was sick of seeing the same projects over and over. b) You typically can’t go wrong with ricotta cheese (I might be a tad biased as an Italian).

The light brioche came together with no problems, and rose beautifully. I needed an extra 2 tablespoons of water for the dough to come together, and it was perfect.

The finished product? Another story. Our American sweet teeth thought this pastry was bland- and not sweet at all.

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After a bit of thought, I added a lemon glaze to these- and it was the perfect addition to turn this from not tasting like anything to “wow!”

Exactly what I was looking for. Especially since these were being shared with our families for Mother’s day.

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If you’re interested in this recipe, please check out Uri Scheft’s book, “Breaking Breads.”

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