These buns are definitely one of my top 5 favorite buns, they are so fresh and so delicious!
These buns I have filled with lemon curd, frozen mountain blueberries, and glaze.
After you bake these a lot of the lemon curd will/might fall off onto the baking-plate and that is just perfect as it gives the lemon curd, kind off a baked crust, If that happen to you, what I do is I just scrape it off the baking sheet and back onto the buns; what this does is give the bun a beautiful mix color with the lemon curd and blueberries, and it is so delicious!
These buns I love to eat for breakfast, on the weekends! with a cup of tea or coffee, it´s that good!
SWEET BUNS, WITH BLUEBERRIES AND LEMON
- 2 CUPS (475 ML) WARM MILK ( 98,6 F°/ 37,5 C°)
- 2 1/2 TEASPOONS ACTIVE DRY YEAST
- 4 EGGS, ROOM TEMPERATURE
- ⅔ CUP (150 G) UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO 1-INCH PIECES
- 1 CUP (200 G) GRANULATED SUGAR
- 1 TEASPOONS SALT
- 8 1/4 CUPS (900 G) ALL-PURPOSE FLOUR
- 1 EGG
- LEMON CURD, GET THE RECIPE HERE
- FROZEN WILD MOUNTAIN BLUEBERRIES
- 200 GRAM POWDERED SUGAR
- 1-2 TABLESPOON MILK
- Need a converter, use this one
- Preheat oven to 350F°/ 180C° Line a large baking sheet with parchment paper.
- In a standing mixer bowl, hand-whisk milk and sugar until dissolved.
- Sprinkle yeast over milk, allowing it to dissolve and proof for 5 minutes; the mixture should be foamy.
- Whisk in eggs. Add both flours and salt (Note: it is important that the salt does not come in direct contact with the yeast, as it will kill the yeast, so add it with the flour to prevent this).
- Knead with dough hook on low speed until all ingredients have come together.
- Increase speed to medium and continue mixing for 10 minutes.
- With the mixer on low speed, add the butter to the flour mixture, a piece at a time.
- The butter needs to thoroughly be incorporated into the dough, so stop the mixer occasionally to scrape the sides of the bowl.
- Once the butter is completely incorporated into the dough, mix on medium speed another 10 minutes until dough is soft, slightly sticky, and somewhat shiny.
- Increase mixer speed to medium-high for 1 minute. You should hear a slapping sound as the dough hits the sides of the bowl.
- Turn out dough onto counter, flour your beautiful hands, and bring each corner of dough towards the center, working your way all around.
- Place dough seam side down, in a greased bowl, cover with a kitchen towel and let rise 45 minutes, or until doubled in size.
- When the dough has risen, divide the dough into 24 equal pieces.
- Shape each piece into a ball.
- Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
- With floured hands, press each of the balls down/flat, and with your knuckles in the center of each bun make an indentation.
- Place a clean tea towel or plastic wrap over each of the baking sheets, and let rise for about 30-45 minutes.
- Remove the tea towel, with your knuckles once again make the indentation a bit larger in your buns.
- Fill the centers with a spoonful of lemon curd, and some frozen blueberries on top.
- Glaze the sides of the buns with egg wash.
- Bake in the middle of the oven, until golden brown around edges, about 15-20 minutes, (I use the convection setting in my oven to make them fluffier)
- When you take these buns out of the oven, a lot of the lemon curd and blueberries might/will have fall off, just scrape it off the baking sheet and put it back on the buns, it might be messy but my goodness how delicious it is.
- Cool completely.
- Combine the ingredients for the glaze and drizzle it over the buns.
- These buns are so delicious, and have some extra lemon curd on the side for drizzle, messy but so good!
Check back soon for a new recipe! Have a great day you all!
TO SEE A VIDEO, OF HOW TO MAKE THE DOUGH, WATCH THIS VIDEO THE FIRST FEW MINUTES!
FEW STEP BY STEP PICTURES!