Polish Blueberry Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 tsp vanilla extract
02 -
½ tsp salt
03 -
1 cup warm milk
04 -
4 cups all-purpose flour
05 -
2 ¼ tsp instant yeast
06 -
½ cup unsalted butter, melted
07 -
1 egg
08 -
¼ cup sugar
→ Blueberry Filling
09 -
1 tbsp cornstarch
10 -
2 cups fresh blueberries
11 -
¼ cup sugar
→ Streusel Topping
12 -
2 tbsp sugar
13 -
2 tbsp cold butter, cubed
14 -
¼ cup all-purpose flour
→ Optional Additions
15 -
Cinnamon for the streusel
16 -
Almond flakes for a crunchy kick
17 -
A powdered sugar drizzle for sweetness
18 -
Grated lemon zest for a citrusy twist
# Instructions:
01 -
Combine the sugar, yeast, and warm milk in a bowl, then wait a few minutes until it starts bubbling. Mix in the melted butter, egg, salt, and vanilla. Gradually stir in flour and knead for 8-10 minutes until the dough’s smooth. Cover it with a towel and let rise for 1-1.5 hours in a cozy spot.
02 -
Take a bowl and toss together the blueberries, sugar, and cornstarch. Keep this aside for later.
03 -
Set your oven to 375°F (190°C) and line a pan with parchment paper. Gently deflate the dough and split it into 10-12 pieces. Flatten each into a small circle, pop some blueberry filling in the middle, and pinch the edges shut. Place buns seam-down on the pan.
04 -
Mix flour, sugar, and butter with your fingers in a bowl till crumbly. Lightly brush the buns with milk or an egg wash, then sprinkle on the streusel. Bake for 18-22 minutes till they turn golden brown. Let them cool a bit, then enjoy!
# Notes:
01 -
Make sure your milk isn’t too hot so the yeast can do its job.
02 -
For fluffier dough, let it rise somewhere warm and away from drafts.
03 -
Tossing the blueberries in cornstarch keeps the filling from getting soggy.
04 -
Don’t overfill the buns since they might burst open while baking.