Strawberry ricotta and pistachio buns

Summer in a bun

Ingredients

For the dough:

• 450g strong white bread flour

• 50g wholewheat flour

• 7g yeast

• 7g salt

• 50g sugar

• 300ml milk

• 60g butter

For the filling:

• 120g ricotta

• 1 tbsp honey

• 2 tbsp crushed pistachios

• 1 punnet strawberries (roughly 2 cups), hulled and finely chopped

For the topping:

• 100g icing sugar

• 1–2 tbsp milk or lemon juice (adjust for consistency)

• 8 fresh strawberry slices

Method

1. In a saucepan, warm the milk and add the butter. Heat gently until the butter has melted, then set aside to cool slightly.

2. In a large mixing bowl, whisk together both flours, salt, yeast, and sugar. Make a well in the center and pour in the warm milk and butter mixture.

3. Knead the dough for 8 minutes in a stand mixer or 15 minutes by hand, until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise for 1 hour.
   (Optional: Refrigerate for up to 24 hours for deeper flavor and easier handling.)

4. Once risen, turn the dough out onto a floured surface and roll into a rectangle about 1cm thick.

5. In a small bowl, mix the ricotta with 1 tbsp honey. Spread the mixture evenly over the dough. Scatter the chopped strawberries on top, followed by the crushed pistachios.

   

6. Starting from the short edge, roll the dough into a log. Slice into 8 equal swirls and arrange on a lined baking tray.

7. Cover loosely with a cloth and let proof in a warm place for 1–2 hours, until puffy.

   

8. Preheat your oven to 200°C (180°C fan). Optional: Brush the tops with egg wash for a golden finish.

9. Bake for 15–20 minutes, until golden and baked through. Let cool completely on a wire rack.

10. While the buns cool, mix icing sugar with just enough milk or lemon juice to form a thick but pipeable icing.

11. Once the buns are cool, spoon or pipe a small dollop of icing on each swirl and top with a fresh strawberry slice.