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 1\u00bd hours).<\/p>\n

Roll out the dough into a rectangle roughly 40 \u00d7 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\u20133.5 cm each). Place on a large baking tray lined with parchment \u2013 the buns will touch as they rise. Cover and leave to prove again for about 30 minutes, until doubled in size.<\/p>\n

Bake at 180\u00b0C for about 20 minutes. Remove and allow to cool slightly, then glaze while still warm.<\/p>\n

Ingredients for the custard (cr\u00e8me p\u00e2tissi\u00e8re):<\/span><\/p>\n

\n
• 500 ml milk<\/li>\n
• 5 large egg yolks<\/li>\n
• 170 g caster sugar<\/li>\n
• 45 g potato starch<\/li>\n
• 2 teaspoons vanilla paste or seeds from 1 vanilla pod<\/li>\n<\/ul>\n

  Heat the milk with the vanilla until just boiling, then remove from the heat.<\/p>\n

  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\u20133 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.<\/p>\n

  Before using, whisk briefly until smooth.<\/p>\n

  Ingredients for the icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 2\u20133 tablespoons water or lemon juice<\/li>\n<\/ul>\n

    Mix until smooth, adjusting consistency as needed.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 350 g blueberries<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Summer simply wouldn\u2019t be complete without blueberry buns. Alongside the classic version, this year I\u2019m sharing a truly delicious twist \u2013 soft yeast buns filled with custard (cr\u00e8me p\u00e2tissi\u00e8re) and blueberries. It\u2019s a combination everyone seems to love. <\/p>\n","protected":false},"author":1,"featured_media":13891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[63,20],"tags":[110,113,129],"duration":[],"tag_group":[],"class_list":["post-13887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-buns","category-yeast-cakes","tag-blueberry","tag-egg-yolks","tag-yeast"],"acf":[],"yoast_head":"\n