Exploring the culinary craze: Homemade blueberry buns

Instead of a crumb topping, I opted for sweet icing, which pairs wonderfully with the soft dough and slightly tart filling. They beat store-bought ones, and the recipe is really simple. If you can't buy blueberries, you can also use bilberries (also known as wild blueberries). Just add a little less sugar, as they are naturally sweeter.

Filled with blueberries, the soft dough with icing quickly disappears from the plates. The preparation is really simple. As soon as the blueberry season starts, everyone in my house walks around with purple tongues.

Ingredients:

• 600 grams of all-purpose flour
• 250 millilitres warm milk
• 85 grams sugar
• 100 grams butter - melted
• 8 grams of dry yeast
• 1 egg
• milk for brushing
• icing for decoration

Preparation method:

Step 1: In a bowl, mix all-purpose flour, sugar, dry yeast, egg, and warm milk. Knead the dough using a hook attachment and pour in the melted butter. Transfer the mixture to a board or countertop sprinkled with flour 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 to 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: Form a ball from a piece of dough and flatten it. Using your hands, shape a cup and fill the yeast dough with the prepared blueberries. Seal the edges of the dough carefully 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 so the dough doesn't dry out.