Polish Blueberry Buns Delight (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
1 cup warm milk
03 -
½ cup unsalted butter, melted
04 -
¼ cup sugar
05 -
2 ¼ tsp instant yeast
06 -
1 tsp vanilla extract
07 -
1 egg
08 -
½ tsp salt
→ Blueberry Filling
09 -
2 cups fresh blueberries
10 -
¼ cup sugar
11 -
1 tbsp cornstarch
→ Streusel Topping
12 -
¼ cup all-purpose flour
13 -
2 tbsp sugar
14 -
2 tbsp cold butter, cubed
→ Optional Additions
15 -
Lemon zest for extra freshness
16 -
Cinnamon in the streusel
17 -
Powdered sugar glaze for added sweetness
18 -
Almond flakes for a nutty crunch
# Instructions:
01 -
In a bowl, whisk together warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. Add melted butter, egg, vanilla, and salt. Gradually mix in the flour until a dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover the dough with a towel and let it rise in a warm place for 1-1.5 hours, until doubled in size.
02 -
In a bowl, toss blueberries with sugar and cornstarch. Set aside.
03 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 10-12 equal portions. Flatten each piece into a small disc, place a spoonful of blueberry filling in the center, and seal the edges tightly. Place buns seam-side down on the baking sheet.
04 -
In a bowl, mix flour, sugar, and butter with your fingers until crumbly. Brush the buns with a little milk or egg wash and sprinkle with streusel. Bake for 18-22 minutes until golden brown. Let cool slightly before serving.
# Notes:
01 -
Use warm (not hot) milk to activate the yeast properly.
02 -
Let the dough rise in a warm, draft-free space to ensure fluffiness.
03 -
Coat the blueberries in cornstarch to avoid extra moisture in the dough.
04 -
Avoid overfilling the buns to prevent bursting during baking.