Cheesy blueberry buns

Recipe for cheesy blueberry buns

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Cheesy Blueberry Buns recipe, a delightful fusion of flavors that will leave you craving for more. These buns are a perfect combination of the tangy sweetness of blueberries and the rich creaminess of cheese, resulting in a unique and mouthwatering treat. With their soft and fluffy texture, these buns are a delightful choice for breakfast or a sweet snack. Prepare to indulge in the heavenly blend of cheesy goodness and bursts of juicy blueberries with every bite.

Keywords: Cheesy, Blueberry, Buns, Fusion, Mouthwatering.

Cheesy blueberry buns details

Cheesy blueberry buns, recipe Rating: 4.5
Number of votes:100 INGREDIENTS:

Makes 17

400g high protein flour

100g all-purpose flour, sifted

5g salt

20g milk powder, sifted

7g/ 3tsp bread improver

10g soya flour (optional)

70g castor sugar

7g instant yeast

220g water

1 small egg

60g butter/margarine

Cream cheese filling:

125g cream cheese

10g butter, soften

35g castor sugar

5g cornflour

1/2 small egg, lightly beaten

Blueberry filling

Egg glaze:

1 egg yolk

1 tbsp milk

a pinch of salt

METHOD:

1. Combine flours, milk powder, bread improver, soya flour, castor sugar, instant yeast, water and egg in a mixing bowl. Refer to Step 2-5 of Basic Sweet Bread Dough for preparation of bread dough for the first rising. Take special note on the sequence of adding ingredients.

2. Prepare cream cheese filling 15 minutes before dough finished proving. Beat cheese and butter until light and smooth. Add castor sugar and cornflour and continue to beat until smooth and creamy. Add egg and stir to incorporate well into batter. Do not overbeat egg.

3. When bread dough has finished its first rising, divide dough into 55g balls and rest them for 5 minutes.

4. Press centre of each dough to make a well. Glaze edges of dough with egg glaze. Spread cream cheese mixture in the centre of each dough.

5. Place dough on a greased or lined baking tray. Cover the dough with a damp tea towel and leave to rise for 30-40 minutes until double in size.

6. Spoon some blueberry filling on top of cream cheese filling. With a skewer, make swirl pattern or any desired pattern.

7. Bake the buns in a preheated oven at 160-170 degC for 30 minutes. When done, leave the bread on a wire rack to cool.

 

NOTES:

1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.

2. Do not over-prove your dough as this will result in beer-taste and crumbly bread.

3. For shaping, do not stretch dough into shape or length that you require as this will pop the air bubbles built up during the proving. You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.

4. Buns prepared using straight dough method do not stay soft for more than 2 days. Do consume buns within this period.