Blueberry bun craze: Prices soar as demand heats up
Blueberry bun madness has taken over. The prices of simple yeast buns with forest fruits can be surprisingly high. During a recent visit to the bakery, I quickly calculated how much I would spend on these treats for my whole family and decided I would bake them myself at home. It was a great decision because they turned out perfectly fluffy, golden on the outside, and packed with as many blueberries as I liked.
Instead of a crumb topping, I opted for sweet icing, which pairs wonderfully with the soft dough and slightly tart filling. They beat the store-bought ones hands down, and the recipe is straightforward. If you can't buy blueberries, you can also use blueberries (bilberries). Just use a little less sugar, as they are naturally sweeter.
The best blueberry buns
Filled with blueberries, the soft dough with icing quickly disappears from the plates. The preparation is really simple. When the blueberry season starts, everyone in my house walks around with purple tongues.
Ingredients:
- 21 oz all-purpose flour
- 1 cup warm milk
- 3 oz sugar
- 3.5 oz butter, melted
- 0.3 oz dry yeast
- 1 egg
- Milk for brushing
- Icing for decoration
Preparation method:
Step 1: In a bowl, combine all-purpose flour, sugar, dry yeast, egg, and warm milk. Knead the dough using a hook attachment, then add the melted butter. Transfer the mixture to a floured board or countertop and knead the dough.
Step 2: Move the dough to a bowl, cover it with plastic wrap or a clean cloth, and set it aside to rise for 1-1.5 hours.
Step 3: Knead the risen dough into a long, thick roll and cut it into smaller pieces.
Step 4: Wash the blueberries, dry them, and mix them with sugar.
Step 5: Shape a piece of dough into a ball, then flatten it. Form a cup and fill the dough with the prepared blueberries using your hands. Carefully seal the edges of the dough so the blueberries don't fall out.
Step 6: Gently roll the blueberry bun on the countertop to create a neat, boat-shaped shape. Place the buns on a baking sheet lined with parchment paper and set them aside to rise for 20 minutes. Cover them with a clean cloth to prevent the dough from drying out.
