Blueberry buns sweep in fruit-filled summer delight

The fruit season is in full swing, and we are experiencing a blueberry bun craze. Stuffed to the brim, these buns are all the rage. Instead of paying a fortune at the bakery, I opt for homemade blueberry buns. Preparing them is a piece of cake.

When we think of rolls, we mainly associate them with cinnamon rolls, which are predominant in the autumn and winter. Rolled buns also work great in a blueberry version. The fruity filling and soft dough topped with sweet icing vanish from the plate before you know it, not leaving a single crumb behind.

When blueberries make an appearance, tongues and lips instantly turn purple. The season is short, so hurrying to make the most of it is worth it. You can also freeze the fruit to prepare these blueberry-swirled buns in winter.

They are irresistible, so hurry up and eat them. I bake them nonstop in summer and still can’t get enough of them. They are perfect for a late breakfast or a sweet afternoon snack. In this recipe, I use the Japanese technique of tangzhong, which involves scalding the flour. This method makes the bread’s texture fluffier and keeps the dough fresher for longer.

Ingredients:

Tangzhong:

  
• 100 ml of milk,
• 20 grams of bread flour.

Dough:

              
• 350 grams of bread flour,
• 50 grams of sugar,
• 7 grams of dried yeast,
• 1 egg,
• 1/2 teaspoon of salt,
• 120 ml of milk,
• cooled tangzhong,
• 80 grams of butter.

Blueberry filling:

    
• 350 grams of frozen blueberries,
• 120 grams of sugar,
• 2 teaspoons of lemon juice.

Additionally:

• homemade icing for drizzling.

Method:

Step 1. Start by preparing the tangzhong. Pour the milk into a pot and add the flour. Cook it until a thick paste resembling pudding forms.

Step 2. Next, move on to the dough. Put the flour into a bowl, add the dried yeast, sugar, egg, salt, and milk. Add the prepared tangzhong paste and begin kneading the dough. Gradually add the soft butter, cut into smaller pieces. Form the dough into a ball, cover it with cling film, and set it aside to rise for an hour.

Step 3. Place the blueberries in a pot, add the sugar and lemon juice, and start heating the mixture up.

Step 4. Roll out the risen dough and spread the prepared blueberry filling on it. Roll it into a log.

Step 5. Cut the log into smaller buns and place them on a baking tray lined with baking paper. Put them in an oven preheated to 180°C (350°F) and bake for about 25 minutes. Decorate the finished swirled buns with icing. Enjoy!