BLUEBERRY SWIRL BUNS
Soft Blueberry Buns made in a swirl shape loaded with a homemade blueberry filling!The buttery brioche dough is slightly sweet and you can make it without using a stand mixer: you even don't need to knead it by hand, so it's very easy and everyone can make it.The swirls shape is inspired to the traditional Swedish Kanelbullar, so you can customize the filling and use a classic cinnamon sugar instead of this blueberry one.They are perfect for breakfast or as a treat for tea time or whenever you like: you can also slice them and spread with butter: simply irresistible!
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
Store at room temperature wrapped in plastic wrap or store in freezer for up to 3 months.
You can freeze the raw rolls too: bake them directly from the freezer without defrost them, just bake for some minutes more.