Spinach And Ricotta Crescent Bun

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A cross between bread, brioche and puff pastry, these flaky, buttery layers enclose a rich spinach and ricotta filling.

The ingredient of Spinach And Ricotta Crescent Bun

• 160ml 2 3 cup warm milk
• 2 teaspoons 1 sachet 7g dried yeast
• 1 teaspoon caster sugar
• 300g 2 cups plain flour
• 1 teaspoon salt
• 1 egg lightly whisked plus extra to brush
• 125g butter chopped at room temperature
• 1 2 cup 40g coarsely grated cheddar
• 2 teaspoons fennel seeds
• 500g fresh ricotta
• 2 red capsicums quartered deseeded
• 150g baby spinach leaves
• 100g feta crumbled
• 2 green shallots thinly sliced
• 1 4 cup finely shredded fresh mint
• 1 tablespoon fresh dill coarsely chopped

The Instruction of spinach and ricotta crescent bun

• for the ricotta and spinach filling place the ricotta in a fine sieve over a bowl place in the fridge for 8 hours or overnight to drain
• preheat a grill on high place the capsicum on a baking tray skin side up grill for 5 minutes or until charred and blistered transfer to a bowl cover with plastic wrap set aside for 10 minutes peel and discard the charred skin then thickly slice
• cook the spinach in a large saucepan over medium heat tossing for 5 minutes or until wilted then transfer to a large bowl cool slightly use your hands to squeeze as much liquid from the spinach as possible coarsely chop
• combine the ricotta capsicum spinach feta shallot mint and dill in a large bowl season and set aside in the fridge
• combine the warm milk yeast and caster sugar in a small bowl set aside for 5 minutes or until frothy
• combine the flour and salt in a large bowl and make a well in the centre pour the milk mixture and egg into the well and stir with a round bladed knife to combine turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth
• roll the dough out to a 20 x 30cm rectangle dot butter over two thirds of the dough fold the dough into thirds to enclose butter turn the dough 90 degrees and roll into a 20 x 30cm rectangle repeat folding turning and rolling fold into thirds cover with plastic wrap and place dough in the fridge for 30 minutes to rest
• continue the rolling and folding process 2 more times cover and rest for 30 minutes repeat the process then cover and place in the fridge for 30 minutes to rest
• preheat oven to 200u00b0c 180u00b0c fan forced roll the dough out on a lightly floured surface to a 1cm thick rectangle cut a 15 x 30cm strip from the dough cover remaining dough use a small sharp knife to cut strip into ten 6 x 15cm triangles
• cut a sheet of baking paper to fit a baking tray and place on a clean work surface arrange the pastry triangles on the baking paper overlapping the edges slightly in a circular pattern to create a large star roll the remaining dough into a 20cm diameter circle lightly brush the inside of the pastry star with a little egg
• place the pastry disc in the centre of the pastry star spoon the ricotta mixture onto the pastry disc shape into a 10cm high dome shape sprinkle with the cheddar bring the triangles up to meet in the centre on the top of ricotta dome to enclose gently press to secure lightly brush the pastry with egg and sprinkle with fennel
• carefully lift the crescent bun using the baking paper and place on a baking tray set the bun aside in a warm draught free place for 10 minutes to rise slightly bake for 10 minutes reduce heat to 180c 160c fan forced and bake for a further 15 minutes or until golden brown and cooked serve warm

Nutritions of Spinach And Ricotta Crescent Bun

calories: 423 508 calories
calories: 22 4 grams fat
calories: 13 7 grams saturated fat
calories: 39 4 grams carbohydrates
calories: 4 5 grams sugar
calories: n a
calories: 17 4 grams protein
calories: 87 milligrams cholesterol
calories: 668 milligrams sodium
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calories: nutritioninformation