The fluffiest, softest blueberry buns ever! This time, instead of the classic version, they’re topped with a buttery crumble – though you can simply drizzle them with icing if you prefer. The dough is based on your favourite poppy seed roll recipe, which makes it extra rich thanks to the egg yolks – beautifully golden, soft and delicate. Give them a try :).
Makes 13 buns.
Ingredients for blueberry filling:
- 400 g blueberries
- 3 tablespoons sugar
- 1 tablespoon cornflour
Mix all ingredients together.
Ingredients for yeast dough:
- 500 g strong white bread flour
- 30 g fresh yeast or 14 g dried yeast
- 200 ml milk
- 6 egg yolks (from large eggs)
- 100 g butter
- 90 g sugar
- 8 g vanillin sugar or 1 teaspoon vanilla paste
- a pinch of salt
Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead, adding the melted butter towards the end. Knead until the dough is soft and elastic. Place in a lightly floured bowl, cover with a tea towel and leave in a warm place to rise until doubled in size (about 1½ hours).
Knead briefly again, then divide into 13 portions (about 80 g each). Shape into balls, then flatten each into a disc. Place a heaped spoonful of blueberry filling in the centre. Seal the buns carefully, making sure there’s no flour in the seam (otherwise they may open during baking). Place seam-side down and shape into neat rounds. Arrange on a lined baking tray, cover and leave to rise again for about 45 minutes or until doubled in size. Brush with beaten egg and sprinkle with crumble topping.
Bake at 170°C for about 25 minutes. Remove and cool on a wire rack. Dust with icing sugar.
Additionally:
- 1 egg beaten with 1 tablespoon milk (for brushing)
- icing sugar, for dusting
Ingredients for crumble topping:
- 50 g butter, melted
- 100 g plain flour
- 50 g sugar
Rub together with your fingertips until crumbly.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Enjoy!
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