Blueberry buns are still a summer favourite :). Here’s a delicious version topped with a light mascarpone cream. Soft, classic yeast buns are filled with plenty of juicy blueberries, finished with a buttery crumble topping, then decorated with mascarpone cream and an extra handful of fresh blueberries. Highly recommended!
Makes 12 buns.
Ingredients for the yeast dough:
- 500 g strong white bread flour
- 7 g dried yeast or 14 g fresh yeast
- a pinch of salt
- 220 ml milk
- 1 large egg
- 3 egg yolks, from large eggs
- 80 g butter, melted
- 100 g sugar
- 8 g vanilla sugar or 2 teaspoons vanilla extract
Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining dough ingredients and knead, adding the melted butter towards the end. Knead until the dough is soft and elastic. Place the dough into a lightly floured bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 1½ hours.
Ingredients for the blueberry filling:
- 750 g blueberries
- 80 g sugar (or less, to taste)
- 2 tablespoons potato starch (or cornflour)
Gently mix all the filling ingredients together.
Punch down the risen dough and knead briefly. Divide into 12 equal portions (about 85 g each). Shape each piece into a ball, then flatten or roll it into a disc. Place 3–4 tablespoons of the blueberry filling in the centre. Seal the dough as you would a dumpling, pressing the edges together firmly. Make sure there’s no flour on the seam, otherwise the buns may split open during baking. Place the buns seam-side down on baking trays lined with baking paper. Cover and leave to rise until doubled in size, about 45 minutes or longer.
Brush the risen buns with 1 beaten egg mixed with 1 tablespoon of milk, then sprinkle generously with the crumble topping.
Bake at 180°C for about 25 minutes. Transfer to a wire rack and leave to cool completely.
Ingredients for the crumble:
- 75 g butter, melted
- 135 g plain flour
- 75 g sugar
Place all the ingredients into a bowl and rub together with your fingertips until crumbly.
Ingredients for the mascarpone cream:
- 250 g mascarpone, chilled
- 300 ml double cream, chilled
- 2 teaspoons icing sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Place all the ingredients into the bowl of a mixer and whip until light, fluffy and pipeable.
To finish:
- icing sugar, for dusting
- fresh blueberries, for decorating
Dust the cooled buns with icing sugar. Pipe the mascarpone cream on top using a piping bag fitted with a decorative nozzle, then scatter with extra fresh blueberries.
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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