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Spinach and ricotta crescent bun
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Prep Time:
390 minutes
Cook Time:
35 minutes
Total Time:
425 minutes
Flaky, buttery pastry filled with a luxurious spinach and ricotta mixture - a delectable cross between bread, brioche, and puff pastry.
Ingredients:
  • 160ml (2/3 cup) warm milk
  • 2 tsp (1 sachet/7g) dried yeast
  • 300g (2 cups) plain flour
  • 2.40 gm salt
  • 1 egg, lightly whisked, plus extra, to brush
  • 125g butter, chopped, at room temperature
  • 40g cheddar cheese
  • 2 tsp fennel seeds
  • 500g fresh ricotta
  • 2 red capsicums, quartered, deseeded
  • 150g baby spinach leaves
  • 100g feta, crumbled
  • 2 green shallots, thinly sliced
  • 62.50 ml finely shredded fresh mint
  • 20.00 ml fresh dill, coarsely chopped
Instructions:
  • Drain the ricotta in a fine sieve over a bowl in the fridge for 8 hours or overnight to prepare the filling for perfect consistency.
  • 1. Preheat the grill to high heat. 2. Arrange the capsicum on a baking tray, skin-side up, and grill for 5 minutes until charred and blistered. 3. Remove the capsicum from the grill and place in a bowl. Cover with plastic wrap and let it sit for 10 minutes to cool. 4. Peel off and discard the charred skin, then slice the capsicum thickly before using.
  • In a large saucepan over medium heat, cook the spinach for 5 minutes until wilted. Transfer to a large bowl and cool slightly. Squeeze out excess liquid with your hands, then coarsely chop.
  • In a large bowl, mix together the ricotta, bell pepper, spinach, feta cheese, shallot, mint, and dill. Season to taste and refrigerate until ready to use.
  • In a small bowl, mix together the warm milk, yeast, and caster sugar. Let it sit for 5 minutes or until it becomes frothy.
  • In a large bowl, whisk together the flour and salt, then create a well in the center. Pour in the milk mixture and egg, and use a round-bladed knife to mix until combined. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth.
  • 1. Roll out the dough to a 20 x 30cm rectangle. 2. Scatter butter over two-thirds of the dough. 3. Fold the dough in thirds to seal the butter inside. 4. Rotate the dough 90 degrees and roll it into a 20 x 30cm rectangle again. 5. Repeat the folding, turning, and rolling process. 6. Fold the dough into thirds. 7. Cover with plastic wrap and refrigerate for 30 minutes.
  • Continue rolling and folding the dough an additional 2 times. Cover and let it rest for 30 minutes. Repeat the process, cover, and chill in the fridge for another 30 minutes.
  • Preheat your oven to 200°C/180°C fan forced. Roll out the dough on a lightly floured surface to a 1cm-thick rectangle, then cut out a 15 x 30cm strip. Set aside the remaining dough. With a small sharp knife, cut the strip into ten 6 x 15cm triangles.
  • 1. Cut a sheet of baking paper to fit a baking tray and lay it on a clean work surface. 2. Arrange the pastry triangles on the baking paper, slightly overlapping them in a circular pattern to form a large star shape. 3. Roll out the remaining dough into a 20cm circle. 4. Lightly brush the inside of the pastry star with beaten egg.
  • Center the pastry disc on the pastry star, then spread the ricotta mixture over the disc, shaping it into a 10cm-high dome. Sprinkle with cheddar. Fold the triangles up to meet in the center on top of the ricotta dome to enclose it, gently pressing to seal. Brush the pastry lightly with egg and sprinkle with fennel.
  • Gently transfer the crescent bun from the baking paper to a baking tray. Let it rest in a warm, draft-free spot for 10 minutes to slightly rise. Bake for 10 minutes, then lower the temperature to 180C/160C fan forced and bake for an additional 15 minutes until golden brown and cooked through. Serve while warm.

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