Fluffy Blueberry Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 egg
02 -
4 cups of regular flour
03 -
2 ¼ tsp fast-acting yeast
04 -
½ tsp salt
05 -
1 cup of warmed milk
06 -
¼ cup granulated sugar
07 -
1 tsp vanilla essence
08 -
½ cup melted, unsalted butter
→ Blueberry Filling
09 -
¼ cup fine sugar
10 -
2 handfuls of fresh blueberries (about 2 cups)
11 -
1 tbsp cornflour
→ Streusel Topping
12 -
2 tbsp butter (cold and diced)
13 -
¼ cup plain flour
14 -
2 tbsp white sugar
→ Optional Additions
15 -
Add a pinch of cinnamon to the topping
16 -
Sprinkle almond slivers for nuttiness
17 -
Grate some lemon zest for a fresh twist
18 -
Drizzle a sweet powdered sugar glaze on top
# Instructions:
01 -
Stir sugar, yeast, and warm milk in a mixing bowl. Wait until it’s foamy – about 5-10 minutes. Add butter, salt, vanilla, and the egg. Slowly combine with the flour to make dough. Work it for 8-10 minutes till it’s stretchy and smooth. Cover it with a towel and let it puff up somewhere warm for 1-1.5 hours.
02 -
Combine the blueberries with cornstarch and sugar in a bowl. Leave it aside for now.
03 -
Set your oven to 375°F (190°C) and line a tray with parchment. Knock the air out of the risen dough and split it into 10-12 pieces. Press each into a small disc, scoop a bit of blueberry mix into the center, and fold the edges up to seal. Place them seam-side down on the tray.
04 -
Rub together butter, flour, and sugar using your fingers to make crumbs. Brush the buns with milk or egg wash, scatter streusel over them, and pop them in the oven. Bake for 18-22 minutes till they turn golden. Cool for a bit before eating.
# Notes:
01 -
Warm milk (not hot) ensures the yeast does its job.
02 -
Keep the dough rising in a cozy, draft-free corner for best results.
03 -
Dust the blueberries with cornstarch to stop the juice from spilling out.
04 -
Don’t overstuff the dough to avoid any filling explosions.