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Ricotta Muesli Buns

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Jul 4, 2013

Ricotta Muesli Buns III

I had some leftover ricotta cheese in the fridge that I didn’t know what to do with. I looked online for a recipe for buns and found this one. I’m not all keyed up over these buns, but they are ok, and they keep their humidity for days after having been baked.

The dough can either rise in the fridge over night or rise for 1 hour in a warm place. If you choose the latter option, like I did, you should use a little more yeast.

Some of the ingredients I didn’t have so I replaced them with other things that I had. The recipe is written as I made it.

Ingredients

Ab. 20 buns

  • 10 g fresh yeast
  • 1/2 L water
  • 1 tsp salt
  • 250 g ricotta
  • 100 ml syrup
  • 200 ml rolled oats
  • 200 ml wholemeal flour
  • 200 ml desiccated coconut
  • 200 ml rasins
  • 1 apple or pears, roughly grated with the peel on
  • 2 tsp cinnamon
  • 600 g flour

Directions

Dissolve the yeast in the water. Add the rest of the ingredients and kneed it well. The dough will not become smooth, but it’s not meant to be. Let the dough rise over night or for 1 hour.
Preheat the oven to 200C.
Place the dough on a baking tray with two spoons. Bake for 15-20 minutes.

Ricotta Muesli Buns Dough Ricotta Muesli Buns I Ricotta Muesli Buns II

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