Homemade blueberry buns become summer sensation

The fruit season is in full swing. We are experiencing a blueberry bun frenzy—stuffed to the brim; these buns are making waves. However, I opt for homemade blueberry buns instead of paying a fortune at the bakery. Making them is a piece of cake.

When you think of rolls, cinnamon rolls come to mind first, predominantly reigning in autumn and winter. These rolled buns are great in their blueberry version as well. The fruit filling and soft dough are topped with sweet icing. Before I know it, the buns are gone from the plate, leaving not even a crumb behind.

When blueberries appear, tongues and mouths immediately turn purple. The season is short, so it's worth hurrying and making the most of it. You can also freeze the fruits to prepare blueberry swirl buns in winter.

They are irresistible, so it's worth hurrying up to eat them. In the summer, I bake them nonstop and still can't get enough. They are perfect for a second breakfast or a sweet afternoon snack. In this recipe, I use the Japanese tangzhong technique, which involves scalding the flour. This makes the bread structure fluffier, and the dough itself stays fresh longer.

Ingredients:

Tangzhong:

      
• 3.4 fl oz milk
• 0.7 oz bread flour

Dough:

                              
• 12.3 oz bread flour
• 1.8 oz sugar
• 0.25 oz dry yeast
• 1 egg
• 1/2 teaspoon salt
• 4.1 fl oz milk
• cooled tangzhong
• 2.8 oz butter

Blueberry filling:

          
• 12.3 oz frozen blueberries
• 4.2 oz sugar
• 2 teaspoons lemon juice

Additionally:

  
• homemade icing for drizzling

Method:

Step 1. Start by preparing the tangzhong. Pour the milk into a pot and add the flour. Cook the whole mixture until it forms a thick paste resembling pudding.

Step 2. Next, move on to the dough. Pour the flour into a bowl, and add the dry yeast, sugar, egg, salt, and milk. Add the prepared tangzhong paste and start kneading the dough. Gradually add the softened butter and divide it into smaller pieces. Form a dough ball, cover it with plastic wrap, and set it aside to rise for an hour.

Step 3. Place the blueberries into a pot, add the sugar and lemon juice, and begin heating the mixture.

Step 4. Roll out the risen dough into a large sheet, spreading the prepared blueberry filling on it. Roll it up.

Step 5. Cut the roll into smaller buns and place them on a baking sheet lined with parchment paper. Bake them for about 25 minutes in an oven preheated to 350°F. Decorate the finished swirl buns with icing. Enjoy!