Blueberry Buns

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Blueberry Buns

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Fluffy buns filled with a delicious blueberry filling and drizzled with a sweet and sticky blueberry glaze. A tasty breakfast or brunch treat! This recipe makes six buns, but recipe is easily doubled to make more.

Ingredients

  • For the buns
  • 225g strong (bread) flour
  • 1 tbsp granulated white sugar
  • ¼ tsp sea salt flakes
  • ½ pkt (3g) instant dry yeast
  • 125ml milk, warmed slightly
  • 1 large egg
  • 25g butter, softened
  • For the filling
  • 1 ½ punnets (225g) blueberries
  • 1 tbsp caster sugar
  • Squeeze of lemon
  • 1 tbsp water
  • To decorate
  • 100g icing sugar
  • 1 ½ tbsp milk
  • 1 tbsp blueberry filling
  • ½ punnet blueberries

Instructions

  1. The night before…Place flour, sugar, and salt in the bowl of your stand mixer, give a quick stir to distribute the sugar and salt.
  2. Add the dry yeast, milk, and egg, then mix on low speed with the dough hook attachment. Scrape down the sides of the bowl, if necessary, so that all the dry ingredients are incorporated into the dough, which will be very wet and sticky, then leave to mix for 2-3 minutes on a low speed.
  3. While mixing, add the butter in thirds to the dough, only adding the next piece once the previous addition has been kneaded in completely.
  4. Once all the butter has been incorporated, leave to mix on low speed for about 5 minutes so that the gluten can develop and stretch, you will see that the dough is more elastic and pulls while it kneads. Tip: It should still be very sticky but do not add any more flour otherwise the buns will be dry once baked.
  5. Generously oil a large bowl, making sure it’s big enough so that the dough only fills about 1/3 of it so that there’s enough room for it to rise, then scrape the dough into the greased bowl.
  6. Lay a piece of clingfilm on your counter and brush it with oil, then place the clingfilm oil-side-down over the bowl. Place the bowl in the fridge overnight. It should rise by double or more by morning.
  7. For the blueberry filling, place 1 punnet of the blueberries into a small saucepan along with the sugar, lemon, and water. Cook over medium heat, stirring occasionally. Once blueberries start to soften, mash them lightly with a fork. Continue to cook until slightly thickened, 5-10 minutes. Stir in the remaining blueberries and cook for another 1 minute, then remove from heat.
  8. Once filling has cooled slightly, transfer to a dish or bowl that can be covered. Keep in the fridge until needed.
  9. The day of…
  10. Line a medium sized baking tray (approx. 20x30cm) with a sheet of parchment paper, or grease well with butter. Set aside.
  11. Remove dough from the fridge and peel away the clingfilm. Scrape dough out onto a well-floured surface and dust the top of the dough lightly with flour.
  12. Use your hands to press down and shape the dough into a rectangular shape, then use a rolling pin to roll out a neat rectangle to roughly 18x25cm (7×10 inches).
  13. Reserve 1 tbsp of the blueberry filling for the glaze (without any whole blueberries) then spread the rest of the blueberry filling over the top of the dough, spreading it to 3 of the edges. Tip: Try to line up some of the whole blueberries along one of the longest edges as this will be the centre of the bun where you will start rolling from.
  14. Roll up the dough, starting from the long edge where you’ve spread the blueberry filling to (and if you’ve pushed whole blueberries to that edge, make sure those are tucked into the first roll). Tip: The filling may have the tendency of being squished out as you roll, so the rolling is more a gentle folding, but maintaining the round shape, so that the filling is kept inside the spiral.
  15. Once you’ve rolled the dough all the way, pinch along the edge of the dough to seal. Lightly mark the dough where you will be cutting it into portions.
  16. Using a piece of cotton, cooking string or unflavoured dental floss, work it under the roll and stop where your first portion mark is. Cross the string over the top then pull each end so that the string cuts through the dough. Repeat until the roll has been cut into 6 slices.
  17. Arrange the rolls, cut side up, in the prepared tin, two rows of three, leaving space between them.
  18. Lightly oil a piece of clingfilm and place oil-side-down over the top of the pan. Leave to prove for a second time at room temperature until the rolls have puffed up to almost double in size, about 1 hour.
  19. Pre-heat oven to 200°C / 180°C fan assisted / gas 6. Remove clingfilm from baking tray then bake the buns until a deep golden colour on top, about 15-18 minutes. Tip: If you gently tap the top of the buns, they should sound hollow. Leave to cool in the pan on a wire rack.
  20. While buns are cooling, whisk together the icing sugar, milk, and reserved blueberry filling in a small bowl until smooth.
  21. Remove buns from the baking tray then drizzle glaze over the top of the still-warm buns. Top each one with a few fresh blueberries.
  22. Cut or tear buns apart and enjoy.
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