Ricotta Buns

As with most Imbolc food, these buns are milky and soft. They got eaten way too fast so I didn't get the chance to take a photo of them. So I used a photo from the page on which I found this fine recipe. Anyhow, Imbolc made me feel inspired to bake (partly because it's so cold outside and it's so warm next to the oven). If you find yourself in this mood, I recommend you try out this recipe!

You Will Need:

• 125g melted butter
• 1 cup buttermilk (or simply make your own by mixing milk and lemon; I will explain how later)
• 250g ricotta cheese
• 4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1-2 packets instant dry yeast
• melted butter for brushing over the buns

Note: if you decide to follow the recipe and make rolls about 5cm in diameter, this amount of material will yield about 80-90 small buns.

How To Prepare:

1. If you don't have any buttermilk you can prepare your own. In order to make buttermilk, get 230ml of milk and add 1 tablespoon of lemon juice to it (a bit more won't hurt). Leave the mixture to sit for about 5 minutes.
2. Melt 125g of butter and mix it with the buttermilk/milk-lemon mixture using a wooden spoon. Add in the ricotta cheese.
3. Add the sugar, salt and yeast and slowly add the flour (I recommend you mix it all using a wooden spoon).
4. Cover the dough with cling film and leave it to rise in a warm place for about an hour (it should double in size).
5. Put the dough on a lightly floured surface and roll it out to about 1-2cm thickness (take into consideration that it will more than double in size in the oven). Cut the dough using a circular cookie cutter about 5cm in diameter.
6. Line your baking tray with baking paper and put the dough on the tray. Cover the buns with a dishtowel and leave them to rise in a warm place for another 30-60 minutes.
7. Bake them at 175°C about 25 minutes (or until the buns turn golden-brown).
8. While they are still warm, brush them with butter.