Sweet buns with ricotta cheese and cranberries

INGREDIENTS (12 large buns):

500g of wheat flour

1 cup of lukewarm milk

30g of butter, melted

1 large egg

1/3 cup of honey or maple syrup

1/2 tsp salt

12g dry yeast 

FILLING:

500g ricotta cheese

5 tablespoons of powdered sugar (or more, to taste)

1 tsp vanilla extract 

1 tbsp of potato starch

2 yolks

FROSTING:

0.5 cups icing sugar
1-2 tbs of lemon juice or water
Mix the ingredients with a whisk until smooth. You can control its density with lemon juice. If you want the icing to be denser, add less juice. If you like more liquid icing, add more juice. 

ADDITIONALLY:

1 egg, beaten with 1 tablespoon of milk, to brush on the buns
180g dried cranberries

1. Mix the wheat flour with dry yeast (first, make leaven with fresh ones). Add the rest of the ingredients and knead (you can use a mixer as well), finally adding the melted butter. Knead the dough long enough to make it soft and elastic. Shape it into a ball, put it in a floured bowl, put it in a warm place. Cover with a kitchen towel, to double its volume (it will take about 1.5 hours).
2. Prepare the filling: mix ricotta cheese with powdered sugar, vanilla extract, potato starch and 2 yolks. Set it aside.
3. After this time, knead the dough again and divide it into 12 equal parts. Roll out each part like a pancake, about 17 cm in diameter. Brush with filling, sprinkle with cranberries, roll up.
4. Use a sharp knife to cut it in half, leaving 2 cm uncut from the top.
5. Spread the dough to the sides to make a boat-shaped bun. Do the same with the remaining dough.
6. Place the resulting rolls on a baking tray lined with baking paper, keep the distances between each bun, cover, set aside for 30 - 40 minutes, until the volume is doubled. Before baking, brush with an egg beaten with milk.
7. Bake at 190ºC for about 20 minutes. Remove, cool.
8. Decorate cooled buns with frosting and sprinkle with dried cranberries.

Bon Appetit!