600g flour (T55)
100g sugar
1 tsp cinnamon
50g fresh yeast
1 egg
125g butter
200ml full-fat milk
A pinch of salt
For the filling:
200g cream cheese
80g icing sugar
zest of 1 lemon
250g frozen blueberries
1 tbsp sugar
For the glaze:
1 egg, beaten
100g sugar
100ml water
Makes 10 – Proving: 1h 45 min – Oven: 35 min
In the bowl of a freestanding mixer, mix the flour, sugar and cinnamon. Crumble the yeast into it and mix again for a minute. Meanwhile, melt the butter with the milk in a small saucepan and leave to cool slightly if too hot (it should not be hotter than body temperature so it doesn’t kill the yeast). Add the melted butter to the flour and knead for a couple of minutes, then add a pinch of salt.
Keep kneading for approximately 12 minutes – adding a dusting of flour if the dough sticks too much to the bowl (or a few drops of milk if it’s too dry).
Shape the dough into a ball and put it back into the bowl. Cover with a damp teatowel and leave to rise for 1½ hours at room temperature.
Meanwhile, mix the cream cheese, icing sugar and lemon zest for the filling. Put 80g of frozen blueberries in a little saucepan with a tablespoon of sugar and a tablespoon of water and briefly cook until you have a jammy texture.
After the dough has risen, roll out on a lightly floured surface to a very large and thin rectangle of approximately 75×40 cm. You want the dough to be very thin, so don’t dust the work surface too much with flour in order to give the dough some grip.
Spread the cream cheese filling all over the dough. Dollop the blueberry jam over the surface and evenly distribute with a spatula. Distribute the remaining 170g frozen blueberries all over the dough.
Line a rectangular tin with an overhanging piece of baking paper. Cut the long side of the dough into 10 short strips and roll them up. Put the rolls in the baking tin leaving some space between them. Cover with a piece of baking paper, then with a teatowel and leave to rise for 30 minutes.
Preheat the oven to 180°C top/bottom heat. Brush the buns with the beaten egg and bake for 35 minutes until golden.
Meanwhile, make a sugar syrup by melting the sugar with the water.
As soon as the buns are out of the oven, brush them with the sugar syrup, pouring the remainder over the buns. Leave to cool a bit in the tin before eating them and going to bun heaven!
STORAGE: These will keep for 5 days wrapped in cling film at room temperature.
