Homemade blueberry buns: The sweet summer treat

Fruit season is in full swing. It has been taken over by 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 also great in their blueberry version. 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. I bake them nonstop in the summer 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 stays fresh longer.

Ingredients:

Tangzhong: 

• 100 mL milk,
• 20 g bread flour.

Dough: 

• 350 g bread flour,
• 50 g sugar,
• 7 g dry yeast,
• 1 egg,
• 1/2 teaspoon salt,
• 120 mL milk,
• cooled tangzhong,
• 80 g butter.

Blueberry filling: 

• 350 g frozen blueberries,
• 120 g sugar,
• 2 teaspoons lemon juice.

Additionally: 

• homemade icing for drizzling.

Method:

Step 1. I start by preparing the tangzhong. I pour the milk into a pot and add the flour. I cook the whole mixture until it forms a thick paste resembling pudding.

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

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

Step 4. I roll out the risen dough into a large sheet and spread the prepared blueberry filling on it. I roll it up.

Step 5. I cut the roll into smaller buns and place them on a baking sheet lined with parchment paper. I put them in an oven preheated to 175°C and bake for about 25 minutes. I decorate the finished swirl buns with icing. Enjoy!