Summer simply wouldn’t be complete without blueberry buns. Alongside the classic version, this year I’m sharing a truly delicious twist – soft yeast buns filled with custard (crème pâtissière) and blueberries. It’s a combination everyone seems to love. The buns are rolled, lightly glazed and baked together on a large tray – this is exactly what summer tastes like ;).
Makes 12 buns.
Ingredients for the yeast dough:
- 540 g strong white bread flour
- 80 g caster sugar
- ¾ teaspoon salt
- 10 g dried yeast or 20 g fresh yeast
- 75 g butter, melted
- 250 ml milk
- 2 large eggs
Mix the flour with the dried yeast (or prepare a starter if using fresh yeast). 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 and leave to rise in a warm place until doubled in size (about 1½ hours).
Roll out the dough into a rectangle roughly 40 × 30 cm, lightly dusting with flour if needed. Spread the custard evenly over the dough and scatter with blueberries. Roll up along the longer side to form a log, then cut into 12 equal pieces (about 3–3.5 cm each). Place on a large baking tray lined with parchment – the buns will touch as they rise. Cover and leave to prove again for about 30 minutes, until doubled in size.
Bake at 180°C for about 20 minutes. Remove and allow to cool slightly, then glaze while still warm.
Ingredients for the custard (crème pâtissière):
- 500 ml milk
- 5 large egg yolks
- 170 g caster sugar
- 45 g potato starch
- 2 teaspoons vanilla paste or seeds from 1 vanilla pod
Heat the milk with the vanilla until just boiling, then remove from the heat.
Whisk the egg yolks and sugar until pale, then add the starch and whisk until smooth. Gradually add about 100 ml of the hot milk, mixing to combine. Pour the mixture back into the remaining milk, stir well and return to the heat. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes after it starts to boil). Transfer to a bowl, cover with cling film directly on the surface and leave to cool completely. Do not stir while cooling.
Before using, whisk briefly until smooth.
Ingredients for the icing:
- 1 cup icing sugar
- 2–3 tablespoons water or lemon juice
Mix until smooth, adjusting consistency as needed.
Additionally:
- 350 g blueberries
Enjoy!
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