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Whether you are planning an elaborate menu or simply going ahead for tomorrow's Spinach and ricotta crescent bun. This recipe stems from many years of playing in the kitchen. I discover that including a couple ingredients to a recipe adds depth into that which exactly is usually bland. You may be on the lookout for milder foods to make together with your leftovers. Wonderful and gentle Spinach and ricotta crescent bun perfect for post-vacation. The ingredients in this recipe receive your tongue pounding, also have become waist-friendly when you require a'snack' after a busy trip. Using several ingredients as alternate options, this soup has been loaded with a fall and hot flavor that produces it tasty. The perfect Spinach and ricotta crescent bun to warm up you on chilly winter months. Best for applying leftover.

Excellent way not to waste one ingredient. This really is actually a fantastic Spinach and ricotta crescent bun and one of my favorites. If you're concerned about the nutritional worth of some of these dishes, then don't be. However it might be lower in calories, though you are not obtaining much nutritional value from it, it won't sustain you, and you will only end up hungry once more and again eating more energy than you otherwise would have. Diet facts labels inform you what's from the meals you eat. It makes it possible to determine if you are in possession of a vibrant diet plan. Just about every recipe we share must get an ingredient label. Some recipes also provide nutritional simple fact details. The component label lists the number while within the area beneath. They're listed for each serving and as a percentage of the daily price.

How to make Spinach and ricotta crescent bun

Yield = 8
Prep time: 6:30
Cook time: 0:35
Total time: 7:05

Ingredients

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

Ricotta & spinach filling

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

Method

Step 1 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.
Step 2 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.
Step 3 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.
Step 4 Combine the ricotta, capsicum, spinach, feta, shallot, mint and dill in a large bowl. Season and set aside in the fridge.
Step 5 Combine the warm milk, yeast and caster sugar in a small bowl. Set aside for 5 minutes or until frothy.
Step 6 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.
Step 7 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.
Step 8 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.
Step 9 Preheat oven to 200°C/180°C 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.
Step 10 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.
Step 11 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.
Step 12 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.