These irresistible blueberry buns are topped with a luscious pistachio cream. Made with mascarpone, double cream and pistachio spread, the cream is the perfect finishing touch to these soft, blueberry-filled yeast buns. They really are a treat – definitely give them a try!
Makes 12 buns.
Ingredients for the yeast dough:
- 550 g strong white bread flour
- 14 g dried yeast or 30 g fresh yeast
- 2 large eggs
- 80 g sugar
- 250 ml milk
- ½ teaspoon salt
- 80 g butter, melted
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 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.
Line two baking trays (or one large baking tray) with baking paper.
Turn the risen dough out onto a lightly floured surface, knead briefly and divide into 12 equal portions, about 85 g each. Shape into buns and place them well apart on the prepared baking trays. If using one large tray, the buns will touch as they bake. Cover with a clean tea towel and leave to rise in a warm place for about 40 minutes, or until doubled in size. Using the base of a drinking glass, press a deep indentation into the centre of each bun, almost down to the baking tray. Fill each indentation generously with blueberries, pressing them in gently so that as many as possible fit. Divide the blueberries evenly between the buns.
Brush the edges of the buns with the beaten egg mixed with water. Bake at 180°C for about 25 minutes. Transfer to a wire rack and leave to cool completely.
Additionally:
- 800 g blueberries (600 g for filling, 200 g for decorating)
- 1 egg, beaten with 1 tablespoon of water, for brushing
Ingredients for the pistachio cream:
- 500 g mascarpone, chilled
- 100 ml double cream, chilled
- 300 g pistachio spread, chilled
Beat the mascarpone until smooth and fluffy. Add the pistachio spread and beat until combined. Pour in the double cream and whip until the mixture forms a smooth, thick cream. Chill in the fridge for 30 minutes.
Spread or pipe the pistachio cream over the cooled blueberry buns, dividing it evenly between all 12 buns. Scatter over the remaining 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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