Prosciutto Ricotta Morning Buns
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 2 hours rising tim
Cooking time: 45 minutes
- 280g/10ozs bread flour
- 125ml/4flozs. water
- 90ml/3flozs. milk
- 2 tablespoons sugar
- 2 teaspoons instant dried yeast
- 1 egg, at room temperature
- 30g/1ozs. butter, melted
- 1/2 teaspoon salt
Filling:
- 400g/14ozs. ricotta cheese
- 1 cup/100g/3.5ozs. grated mozzarella
- 2/3 cup/60g/2ozs. parmesan cheese
- 1 teaspoon garlic powder
- Small bunch of chives (around 10g/0.35ozs.), finely chopped
- Black pepper
- 200g/7ozs. prosciutto
-
50g/1.7ozs. baby spinach
-
Egg wash (beaten egg) to brush
Step 1 - Make the tangzhong first. Take 1/6 cup of the total flour and place in a saucepan with 1/2 cup of water. Whisk until smooth and then heat it up until it reaches 65ºC/149ºF. Remove from heat, whisk in the milk, sugar, egg and butter and cool to 45ºC/113ºF.
Step 2 - In a stand mixer fitted with a dough hook stir the rest of the flour and yeast. Add in the tangzhong and the milk mixture. Knead with the dough hook until you can gently pull the dough apart without it breaking-this is called the window pane effect. Knead in the salt. Roll into a ball and place in an oiled bowl. Allow to double in size in a warm area - around 45 minutes to 1 hour.
Step 3 - While the dough is proving, mix the ricotta, mozzarella, parmesan garlic powder and chives together and season with black pepper. Line two 22cm/9inch spring form pans with parchment on the base and sides.
Step 4 - Flour a surface and roll out the dough to become a 30x20cms/11.8x8inch rectangle. Spread out the cheese mixture leaving 1/2 an inch at each long end. Then top with baby spinach and then two layers of prosciutto. Roll up along the longest side to create a long log.
Step 5 - Slice into 10 pieces placing 5 pieces in each prepared tin. Allow to rise for 45 minutes in a warm area. Brush with egg wash (optional). Bake in a 180C/350F oven for 35 minutes.