BLUEBERRY SWIRL BUNS
Ingredients
Dough
- 390 g (3+1/4 cups) all purpose flour
- 1/4 tsp salt
- 55 g (1/4 cup) sugar
- 5 g (1+1/4 tsp) instant dry yeast or active dry yeast
- 60 g (1/4 cup) unsalted butter melted
- 230 g (1 cup) milk room temperature
Blueberry Filling
- 120 g (4,2 oz-3/4 cup) blueberries fresh or frozen
- 30 g (2 tbsp) sugar
- 10 g (1 tbsp) cornstarch
Topping
- Beaten egg or milk for brushing
- Pearl sugar for topping (optional)
Instructions
Dough
- In a large bowl place flour, salt and mix.
- Add sugar, yeast and mix until well combined.
- Add melted butter and gradually add milk mixing with a spatula: you should get a soft dough.
- Knead the dough very few minutes in the bowl using your hands, it's ready quickly when it pulls out from the bown and it's not sticky.
- Transfer it to the work surface, make about 4-5 folds (as you can see in the recipe video below) and beat the dough onto the work surface until becomes pretty smooth on top: it's a very quick method that requires about 2 minutes.
- Slightly flour the work surface, roll the dough into a 37x24cm-14,5x9,5inch rectangle, wrap it into plastic wrap and put into refrigerator for about 45-60 minutes. Meanwhile prepare the Blueberry Filling.
Blueberry Filling
- In a small saucepan place blueberries, sugar, cornstarch and bring to a boil over low-medium heat, keep on stirring and mash blueberries with the spoon.
- Cook over low-medium heat for few minutes until becomes very thick like a paste.
- Remove from heat and use a hand blender (optional) to get a smooth very thick paste.
- Transfer into a bowl, cover with plastic wrap and place in refrigerator until cools down.
Assembly
- Sprinkle a generous amount of flour onto the work surface, than roll chilled retangle dough into a 50x24cm-19,5x9,5inch rectangle. Check that it doesn't stick to the work surface (if yes, sprinkle some flour).
- Spread the Blueberry Filling on top, then fold in three longwise.
- Turn the folded dough and gently roll a bit until get a 37x20cm-14,5x7,5inch rectangle.
- Divide it into 14 strips (about 2,5cm-1inch each).
- Twist every strip and swirl into a knot shape (watch the recipe video below).
- Cover the buns with plastic wrap and let it rise in a slightly warm place for about 30-60 minutes (until puff a bit).
- Brush with beaten egg, sprinkle some pearl sugar on top (optional).
- Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for 13-15 minutes or until golden on top.
- Slightly cool down before serve it!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
For this recipe you can use Instant Yeast or Active Dry Yeast, same amount.
Active Dry Yeast usually needs to be activated, for Instant Yeast you can skip the activating step (as I did in my recipe), but in this case the activating step could be needful if you want to check if your yeast is expired. It’s not expired if mixed with a bit of warm milk and sugar, it should start to bubble a bit after about 10 minutes.
You may need a bit more or less of milk depending on the type of flour you use.
Remember that at the beginning, the dough should be a bit sticky and not dry; it won’t stick anymore after a very quick kneading in the bowl!
Remember that a moist and slightly sticky dough at the beginning, will give you softer rolls, so don’t add too much extra flour or your dough could be too dry.
These buns are delicious with many filling variations:
you can substitute Blueberry filling with other berries filling: you just need to substitute blueberries with the same amount of other berries.
They are also delicious filled with butter-cinnamon-sugar paste, with jam or with hazelnut spread too!
