Baking · Finnish
Blueberry Buns
Who doesn't love fresh buns? This wonderfully juicy blueberry bun is the perfect accompaniment to a coffee break. Finish the soft bun with a crunchy crumble and enjoyment is guaranteed!
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Warm the milk to lukewarm. Crumble the yeast into the milk and mix in the sugar, cardamom, salt, and egg.
- 2
Gradually add the flour and knead the dough well. Add the soft butter towards the end of adding the flour. The dough should remain soft. Knead the dough until it is smooth and releases from your hands and the sides of the bowl.
- 3
Allow the dough to rise under a clean tea towel for 15–20 minutes.
- 4
Knead the dough on a floured work surface. Divide the dough into 16 parts and roll them into round buns.
- 5
Place the buns on a baking tray lined with baking paper and let them rise under a tea towel for about 20 minutes.
- 6
Make an indentation in the center of each bun with your finger. Brush the buns with beaten egg.
- 7
Mix the potato starch with the blueberries. Add about a tablespoon of blueberries into the indentations of the buns.
- 8
Pinch the sugar and wheat flour into the soft butter to make a crumble. Spoon the crumble mixture over the blueberries.
- 9
Bake in the middle of the oven at 200 °C for about 10-12 minutes, or until the buns are a beautiful golden brown.