Spinach and ricotta crescent bun
Spinach and Ricotta Crescent Buns feature a flaky pastry filled with a blend of cheeses, fresh spinach, and herbs, making them perfect for breakfast or snacks. This recipe combines activating the yeast and preparing a savory filling, resulting in delicious homemade buns.
Cook time 35 min
Prep time 390 min
Ingredients:
3/4 cup milk (1% fat)1 tsp yeast
1 tsp sugar
2.50 cups all-purpose white wheat flour
1 tsp salt
1/2 cup butter
1/2 cup cheddar cheese
1/3 cup ricotta cheese
2 red peppers
4 cups spinach
1/2 cup feta cheese
2 shallots
1/3 cup spearmint
1 tbsp dill
Spinach and Ricotta Crescent Buns are a delightful fusion of flaky pastry and a rich, cheesy filling. These buns are perfect for a special breakfast, brunch, or even as a savory snack. With a combination of three different cheeses, fresh spinach, and aromatic herbs, this recipe is sure to impress.
Instructions:
1. Activate the Yeast: Warm the milk until it is lukewarm (about 100°F or 37°C). Add the yeast and sugar to the milk and stir well. Let the mixture sit for about 5-10 minutes, or until it becomes frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt.
3. Form the Dough: Add the frothy yeast mixture to the flour mixture. Mix until a dough forms.
4. Incorporate the Butter: Add the butter to the dough and knead until it becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a clean, damp cloth and let it rise for about 1 hour, or until it doubles in size.
1. Cook the Vegetables: In a medium skillet over medium heat, sauté the shallots until they become translucent. Add the red peppers and spinach and cook until the spinach is wilted. Remove from heat and let it cool.
2. Combine Fillings: In a medium mixing bowl, combine the cooked vegetables, cheddar cheese, ricotta cheese, feta cheese, spearmint, and dill. Mix well until the ingredients are evenly distributed.
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a large rectangle about 1/4 inch thick.
3. Cut and Fill the Dough: Cut the dough into triangles (as you would for traditional crescent rolls). Place a generous spoonful of the filling onto the wide end of each triangle.
4. Roll the Buns: Starting at the wide end, roll each triangle up towards the narrow point, enclosing the filling. Bend the ends slightly to form a crescent shape.
5. Arrange on Baking Sheet: Place the crescent buns on a lined baking sheet, leaving some space between each bun. Cover them lightly with a cloth and let them rest for 15 minutes.
1. Bake the Buns: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the buns are golden brown and cooked through.
2. Cool and Serve: Allow the buns to cool slightly on a wire rack before serving.
There you have it—delicious Spinach and Ricotta Crescent Buns! Whether you serve them fresh out of the oven or pack them for a picnic, these buns are sure to be a hit. Enjoy the layers of flavors and flaky texture that make them irresistible!
Spinach and ricotta crescent bun FAQ:
The Spinach and Ricotta Crescent Buns should be baked in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they are golden brown and cooked through.
If the buns don't rise properly, ensure that your yeast is active. Check the milk's temperature; it should be around 100°F (37°C), which is warm but not hot. If the dough still doesn't rise, it may need more time or a warmer environment to encourage yeast activity.
Yes, you can substitute cheeses according to your preference. For example, you could use cream cheese instead of ricotta, or mozzarella instead of cheddar. Just ensure that the total amount of cheese remains similar for consistency.
Store leftover buns in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months; just make sure to wrap them tightly before freezing.
A standard baking sheet is recommended for these buns. If you have a half-sheet pan (approximately 18 x 13 inches), it works well for this recipe. Ensure to leave space between the buns to allow for expansion.
Cooking Tips:
- Ensure you knead the dough until it’s smooth and elastic to achieve a perfect texture.
- Activate the yeast in lukewarm milk (not hot) for better rise and fluffiness.
- Feel free to swap out the cheese varieties for others that you prefer, such as Gouda or Mozzarella.
- Using fresh herbs like spearmint and dill enhances the flavor, but you can also use dried herbs if fresh ones aren’t available.
- Chill the dough if it becomes too soft while working with it. This will make it easier to handle and shape.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 11g
Carbohydrates 36g
Fiber 2.24g
Sugar 3.61g
Fat 18g
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