Blueberry Buns
Ingredients
- 🫐 80 g melted butter
- 🫐 1/4 cup milk (60 ml)
- 🫐 5 g instant yeast
- 🫐 2 cups (260 g) all-purpose flour
- 🫐 1/4 cup sugar
- 🫐 Pinch of salt
- 🫐 1 egg, beaten
- 🫐 1 tablespoon yogurt
- Filling:
- 🫐 600 g blueberries
- Plus 2.5 heaping tablespoons semolina and 3.5 tablespoons sugar (mix everything shortly before rolling out the dough).
- Additional:
- 🫐 1 beaten egg for brushing
- Crumble topping:
- 🫐 100 g all-purpose flour
- 🫐 Pinch of salt
- 🫐 50 g sugar
- 🫐 50 g cold butter
Instructions
Heat the milk and melt the butter in it. Set aside to cool.
Mix the flour with the dry yeast. Add the remaining ingredients and knead into a smooth, uniform dough. Form a ball and let it rise in a warm place until it doubles in size, about 40-50 minutes.
After that, knead the risen dough briefly and divide it into 8 portions. Gently roll each one into a circle, place blueberries inside, and shape them into buns. Seal them like dumplings, pressing firmly. Place each bun seam side down on a baking sheet lined with parchment paper and let them rest for about 10 minutes.
After this time, brush them with beaten egg and sprinkle with crumble topping. Bake at 190 degrees Celsius for about 17-20 minutes.
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