Sweet Cheese Buns

Name: Sweet Cheese Buns
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 200 mL whole milk, plus 2tbsp to glaze; 50 g unsalted butter, chopped, plus extra to grease; 350 g strong white bread flour, plus extra to dust; 7 g sachet fast-action dried yeast; 50 g caster sugar, plus 1tsp to sprinkle; 150 g golden raisins, see intro; Finely grated zest 1 lemon; 150 g ricotta

The ricotta adds a creamy tang that’s the perfect balance to the brioche-style dough. You can use regular raisins instead of golden,or sultanas, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 30 October 2024

Jump to recipe

You can't beat a bun in the morning! And, these sweet ricotta and raisins buns can't be beaten on Christmas morning. Freeze them a month ahead to reduce the workload during the festive season.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Cal/Serv:

339

Ingredients

200 ml
whole milk, plus 2tbsp to glaze
50 g
unsalted butter, chopped, plus extra to grease
350 g
strong white bread flour, plus extra to dust
7 g
sachet fast-action dried yeast
50 g
caster sugar, plus 1tsp to sprinkle
150 g
golden raisins, see intro
Finely grated zest 1 lemon
150 g
ricotta

Directions

1. Step 1In a small pan, heat 200ml milk until steaming. Remove from heat and stir in butter to melt. Cool to room temperature.
2. Step 2In a freestanding mixer fitted with a dough hook, mix the flour, yeast, sugar and 1tsp fine salt until combined (or mix in a large bowl). Add the cooled milk mixture and knead on a medium speed for 5min, or by hand on a lightly floured work surface for 10min, until the dough is soft but not sticky. Return to the bowl, if needed, cover and leave to rise in a warm place for 1hr, or until doubled in size.
3. Step 3Meanwhile, in a small bowl mix the ricotta, raisins and lemon zest. Cover and set aside.
4. Step 4Line 2 baking trays with baking parchment. Lightly flour a work surface and roll out dough to a rough 20 x 40cm rectangle. Slice into 8 squares, each 10 x 10cm. Divide ricotta mixture between the squares, spooning it on in mounds.
5. Step 5Working 1 at a time, lift the corners over the filling and pinch and twist to seal. Place on a lined tray, seam-down. Repeat with remaining buns, spacing apart. Cover with greased clingfilm (butter-side down) and leave to rise for 30min, or until visibly puffed.
6. Step 6Preheat oven to 180°C (160°C fan) mark 4. Brush the buns with the 2tbsp milk and bake for 20min, or until deep golden. Sprinkle over the 1tsp caster sugar and leave to cool for at least 10min on the trays. Serve warm or at room temperature.

GET AHEAD

Once cool, store in an airtight container at room temperature for up to 2 days. To serve, warm in an oven preheated to 180°C (160°C fan) mark 4 for 5min. Or, freeze shaped raw buns on a lined baking tray (no rise needed). Once solid, transfer to a food bag or freezer-proof container and freeze for up to 1 month. To serve, defrost at room temperature on 2 lined baking trays, spacing apart. Complete recipe.