Blueberry bun craze: Homemade delight

Blueberry bun madness has taken over. The prices of simple yeast buns with forest fruits can be surprisingly high. During a visit to the bakery, I quickly calculated how much I would spend on these treats for the whole family and decided to bake them myself at home. It was a great decision because they turned out perfectly fluffy, golden on the outside, and packed with as many blueberries as I liked.

Instead of a crumb topping, I opted for sweet icing, which pairs wonderfully with the soft dough and slightly tart filling. They beat the store-bought ones hands down, and the recipe is straightforward. If you can't buy blueberries, you can also use bilberries (also known as blueberries). Just add a bit less sugar, as they are naturally sweeter.

Filled with blueberries, the soft dough with icing quickly disappears from the plates. The preparation is effortless. As soon as the blueberry season starts, everyone in my house walks around with purple tongues.

Ingredients:

• 595 grams of all-purpose flour,
• 240 millilitres warm milk,
• 85 grams sugar,
• 100 grams butter - melted,
• 8 grams dry yeast,
• 1 egg,
• milk for brushing,
• icing for decoration.

Preparation method:

Step 1: In a bowl, mix the all-purpose flour, sugar, dry yeast, egg, and warm milk. Knead the dough using a hook attachment and add the melted butter. Transfer the mixture to a floured board or countertop and knead the dough.

Step 2: Place the dough in a bowl, cover it with cling film or a clean cloth, and set it aside to rise for 1-1.5 hours.

Step 3: Knead the risen dough into a long, thick roll and cut it into smaller pieces.

Step 5: Wash the blueberries, dry them, and mix them with sugar.

Step 6: Form a ball from a piece of dough and flatten it. Using your hands, shape a cup and fill the yeast dough with the prepared blueberries. Seal the edges of the dough carefully so the blueberries don't fall out.

Step 7: Gently roll the blueberry bun on the countertop to create a neat, boat-shaped shape. Place the buns on a baking sheet lined with parchment paper and set them aside to rise for 20 minutes. Cover them with a clean cloth so the dough doesn't dry out.