Caracóis de ricotta, arandos e pistáchios # Cranberry, ricotta and pistachio rolls

As receitas são como pedaços de papel de seda, leves e esvoaçantes, a orbitarem à minha volta sem descanço.  Sejam assados robustos e aromáticos, massas saborosas e aveludadas ou estufados encorpados. Entradas, pratos principais ou sobremesas.
Durante estes quase vinte dias que passaram desde a última receita que publiquei aqui, as ideias sobre comida continuaram o seu vai e vem constante, mistura de ingredientes, de cores e de cheiros, mas entretanto Novembro seguiu o seu curso, com muito trabalho à mistura, e assim, sem mais começamos a entrar em território natalício. Mais ainda quando numa das muitas idas ao super mercado encontrei arandos frescos, o ingrediente vermelho perfeito (e raro) para dar início às festividades por aqui.
As massas levedadas doces têm um lugar muito especial no meu coração, e ainda mais no meu estômago! Adoro-as e com frutos tanto melhor. Esta, feita com ricotta è bastante amanteigada, com uma textura diferente dos caracóis tradicionais, mais rica.
E isso, diz-me a experiência, no que toca a festas é sempre uma coisa boa 🙂

In English
Recipes are like pieces of tissue paper, light and floating, orbitating around me without rest. Be it robust and aromatic roasts, tasty and silky pastas or bodied stews. Starters, main courses and desserts.
During these almost twenty days that have passed since the last time I posted a recipe here, food ideas continued their constant coming and going, a mixture of ingredients, colors and scents but in the meantime November followed it´s course, with a lot of work in the middle and so, without further, we began to enter Christmas territory. Even more so when in one of the many trips to the supermarket I found fresh cranberries, which are not easy to find here in Portugal, the perfect red ingredient to start the festivities around here .
Sweet levenead doughs have a very special place in my heart, and even more in my stomach. I love them and with fruit so much the better. This one made with ricotta is buttery, with a diferent texture from the traditional rolls, richer.
And that, experience tells me, when it comes to the holidays, the richer the better 🙂

Ingredients:
425 g flour
1/2 tsp salt
1 dried yeast sachet
250 g of cold unsalted butter, cut into cubes
60 g light brown sugar
160 g ricotta
1 egg

Filling:
100 g light brown sugar
200 g fresh cranberries
2 tbsp of chopped pistachios

For the glaze:
100 g icing sugar
2 tbsp of water

Preparation:
*Line a round tart tin with parchment paper.
*In a food processor put the flour, salt, sugar and yeast, process to combine.
*Now add the butter, ricotta and the egg, process until you have a ball of dough.
*Put the dough on top of a floured surface and knead a little bit and form a ball.
*Flour the inside of a bowl and put the dough inside, cover with a kitchen towel and put it in a warm corner of your kitchen to rise for 1 hour.
*Preheat the oven to 170º, 325f, gas mark 3
*Roll the dough on top of a floured surface giving it the shape of a thick rectangle. Now sprinkle the sugar on top, living an edge all around the dough. Then sprinkle the cranberries and the pistachios. Cut the ends of the dough using a knife, just to adjust it.
*Starting on the long side of the rectangle, roll the dough, making sure to keep it tight. Cut the dough into rolls and place them into the prepared tin, side by side until it´s filled.
*Bake for 20minutes until golden. Remove from the oven and let it cool.
*Make the glaze stirring the sugar with the water until smooth.
*Drizzle the glaze all over the top of the buns.
*Enjoy!