Tomato And Ricotta Pull Apart Buns Recipe

Picture this: A warm kitchen, the comforting aroma of freshly baked bread wafting through the air, and a batch of homemade sun-dried tomato and ricotta swirl buns just waiting to melt in your mouth. These little bundles of joy are ridiculously easy to make and loaded with flavors that will transport your taste buds straight to an Italian countryside. Let’s get baking!

These Tomato and Ricotta Pull Apart Buns are so rich and wonderful. The sun-dried tomatoes, the creamy ricotta cheese, and all the goodies (fresh basil and oregano) inside these buns really allow them to shine and be a perfect savory treat.

Of course, there is a crust that rivals any bread I’ve ever tasted. Made with all-purpose flour, olive oil, and a touch of Parmesan, and you’ve got a crust that just can’t be beat.

Tomato And Ricotta Pull Apart Buns Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates; essential for dough formation.
• Instant Yeast: Adds leavening for light and airy buns.
• Olive Oil: Offers healthy fats and aids in dough elasticity.
• Ricotta Cheese: Provides creamy texture and protein content.
• Sun-Dried Tomatoes: Adds savory umami and fiber; rich in antioxidants.
• Fresh Basil: Offers fresh aroma and antioxidants; enhances flavor.
• Parmesan Cheese: Intensifies savory flavor with rich umami notes.

Tomato And Ricotta Pull Apart Buns Recipe Ingredient Quantities

• 500g all-purpose flour
• 7g instant yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 300ml warm water
• 200g ricotta cheese
• 150g sun-dried tomatoes, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 50g grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds (optional, for topping)

How to Make this Tomato And Ricotta Pull Apart Buns Recipe

1. In a big bowl, combine the flour, instant yeast, and salt. Add in the olive oil and warm water, and mix until a shaggy dough forms.

2. Place the dough onto a surface that has been lightly floured and knead it for 8-10 minutes until it is smooth and elastic. Set the dough in a bowl that has been lightly oiled, and cover it with a damp cloth. The bowl should be in a warm place; this is where the dough will rise. After 1 hour, or when the dough has doubled in size, the next step can be taken.

3. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) to preheat and take a large baking dish. Either grease this dish or line it with nice parchment paper, so the food doesn’t stick.

4. Deflate the dough and roll it out on a surfaced floured with a floury surface into a big rectangle that is almost 1 cm thick.

5. Evenly spread the ricotta cheese over the rolled-out dough, then top it with the finely chopped sun-dried tomatoes, fresh basil, fresh oregano, and grated Parmesan cheese. The amount of these last ingredients, as well as the ricotta, determine how rich the taste will be.

6. Beginning with one long side, roll the dough tightly into a log and slice the log into 12 equal pieces.

7. Organize the slices in the baking dish. Leave a little space between each piece for further rising.

8. Let the buns rise again for 30 minutes, or until they have puffed up slightly, by covering the dish with a damp cloth.

9. Apply the beaten egg to the tops of the buns to result in a golden finish, and if you want a little something extra, sprinkle on some sesame seeds.

10. Cook in the preheated oven for 25-30 minutes, or until the buns have turned a beautiful golden brown and are completely cooked. Let them cool for a few moments–you want to avoid a molten tomato and ricotta disaster–before tearing into them.

Tomato And Ricotta Pull Apart Buns Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Rolling pin
5. Sharp knife
6. Baking dish
7. Parchment paper or cooking spray for greasing
8. Damp cloth or kitchen towel
9. Pastry brush
10. Oven
11. Clean surface for kneading (e.g., countertop or large cutting board)

FAQ

• Can I use fresh tomatoes instead of sun-dried tomatoes?Sun-dried tomatoes are best for their concentrated flavor and firm texture. Fresh tomatoes may add too much moisture to the dough.
• What is the best way to store these buns?Any buns still remaining should be kept in an airtight container at room temperature for 2 days at most; otherwise, put them in the refrigerator, where they can last up to 7 days. Want to keep the buns around even longer? They’ve also got a good vibe for freezing.
• Can I substitute the ricotta cheese with another type of cheese?Certainly, you can use either cottage cheese or mascarpone instead, but ricotta is the better choice because it’s mild and has a texture that’s just right.
• Is it possible to make these buns gluten-free?You can attempt to use a blend of flours that are free from gluten, but understand that the texture will not likely match the original recipe. Ensure that the blend you choose is intended for recipes that use yeast.
• Do I need to use the egg wash and sesame seeds?Buns can have a shiny exterior. To clean them up, you could use an egg wash, which gives the bun a beautiful, glossy finish. You could also use melted butter. On the inside, you can have whatever you want; it’s your bun. But if you want to use sesame seeds like I did on these buns, a few notes: Too much moisture, and the seeds won’t stick; too little, and the seeds will fall off. Sesame seeds have the joy of not being necessary for everyone. These can also be made without sesame seeds, and they will still be delicious.
• How long should I knead the dough?Work the dough for about 8–10 minutes until it is smooth and elastic. You can do this by hand or use a stand mixer with the dough hook attachment.
• Can I prepare the dough in advance?You have the option to prepare the dough and refrigerate it for overnight fermentation, which can greatly enhance taste and texture. Allow the dough to come to room temperature before shaping and baking.

Tomato And Ricotta Pull Apart Buns Recipe Substitutions and Variations

To substitute all-purpose flour, use whole wheat flour or bread flour for a slightly different texture and flavor.
For ricotta cheese: Use cottage cheese or cream cheese for a similar creamy texture.
For sun-dried tomatoes: Substitute with roasted red peppers for a sweet and smoky alternative.
For fresh basil: Use dried basil, but cut the amount down to 1 teaspoon because dried herbs are more concentrated.
For fresh oregano: Use 1 teaspoon of dried oregano instead.

Pro Tips

1. Perfect Dough Hydration When mixing the dough, adjust the water as needed to ensure it’s neither too sticky nor too dry. Humidity and flour type can affect the dough’s hydration. Start by holding back a small portion of the water and incorporate it as needed for a soft and elastic dough.

2. Yeast Activation For best results, make sure the warm water is at a suitable temperature to activate the yeast, around 37-43°C (98-110°F). If the water is too hot, it may kill the yeast; too cold and the yeast may not activate properly.

3. Flavor Infusion Enhance the flavor by finely grating some lemon zest into the ricotta cheese mixture. The citrus notes will complement the sun-dried tomatoes and herbs beautifully.

4. Rolling Technique When rolling the dough into a log, roll it tightly to ensure the filling stays well-distributed and the buns hold together well during baking.

5. Cheese Crispy Top For a crispier and more flavorful top, sprinkle additional grated Parmesan cheese over the buns in the last 5 minutes of baking. This will create a delicious crispy cheese crust.