Soffione di Ricotta (Italian hot cross buns)

Pastry

  • 500g plain flour
  • 8 tbs canola or olive oil
  • 4 eggs
  • 2 tbs caster sugar

Filling

  • 250g ricotta
  • 75g fresh pecorino cheese, grated
  • 100g dried pecorino or parmesan cheese, grated
  • 1 egg
  • 1 tbs caster sugar
 
 

1. To make the pastry: on a clean surface, make the flour into a mound, then make a well in the centre. Add the oil, eggs and sugar to the centre of the well. Using a spoon, mix the eggs, slowly incorporating the flour into the eggs.

 
 

2. Using the spoon, mix the eggs into the flour, then use your hands to continue mixing to form a dough. Knead the dough for approximately 10 minutes, until it is smooth and elasticy. It should not be sticking to your hands; if it does, add some extra flour. Set the dough aside 

 
 

3. In a bowl, combine all ingredients in the filling

 
 

4. Divide the dough into four portions, roll each portion out then run it through a pasta maker three times on the widest pasta setting

 
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5. Using a small plate or large mug approximately 15cm in diameter, cut circles out of the dough

 
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6. Spoon a tablespoon of filling in the centre, then cut strips 1cm wide and make a cross across the pastry, sticking it to the dough

 
 

7. Slightly wet the edges of the pastry with water, then pinch around the edges 5 times

 
 

8. Repeat with the remaining dough and filling, it should make approximately nine hot cross buns. Place them on a baking tray lined with baking paper and bake at 180C for approximately 30 minutes, or until slightly brown on top. Enjoy warm or cold

 
 

NUTRITIONAL INFORMATION (makes 9)

  • Energy: 1810kJ
  • Protein: 18.6g
  • Fat: 19.4g (Saturated fat 6.8g)
  • Carbohydrates: 44.6g (Sugars 4.3g)
  • Sodium: 316mg

And a word from the dietitian...

Generally speaking, cheese is around 30% fat. Ricotta cheese, however, is only around 8% fat- so consider swapping cheese in your omelets, or on your pasta, to ricotta. Call me to say thanks when your hips say thank you!