Blueberry Cream Cheese Bubs

Ingredients

7g instant yeast

310ml lukewarm milk OR 260ml milk and 1 x egg

30g sugar

85g melted butter (salted)

480g bread flour

Filling:

120g frozen blueberries

60ml water

2 x Tbs sugar

70g cream cheese

Honey for brushing

Icing:

1/2 Tbs of blueberry compote above

150g icing sugar

Boiled water

Mix all the dough ingredients together in the order listed, IF you’re using egg add it in after the flour, mix till combined and knead on a well floured surface for 5-10min. Cover and rest for 60 min.

As soon as you’ve done that add the blueberries and water to a sauce pan. Bring to boil and simmer for approx 10 min until the water has evaporated add the sugar towards the end and leave to cool it will thicken. Once cooled blend with a hand blender or mash with a fork (take out 1/2 Tbs for the icing and set aside) and mix the rest with the cream cheese and put in fridge.

Once dough has risen decompress and roll it out into a rectangle, TIP: keep shaping into a rectangle as you roll using a dough scraper or clean ruler.

Preheat oven 180C

Spread the blueberry mixture all over and fold over in thirds vertically as shown in reel, sprinkle some flour and roll out slightly, fold upwards as shown in reel, sprinkle flour and roll out.

Cut into 8 slices and cut 3 slices inside each section, twist them and tuck as shown in reel. Add the buns to a dish with parchment paper and cover and rest for 30-40 min

Bake for 10 min at 180C and turn the oven down to 170C bake for another 10-12 minutes and brush with honey as soon as they’re out.

Leave to cool slightly while you make the icing. Stir the 1/2 Tbs of blueberries you melt aside with a Tbs of boiling water and push through a sieve, add icing sugar and mix, but by bit add a tsp of boiling water at a time and stir until it’s a thick but pourable consistency. I used 3-4 tsp.

Pour over buns and enjoy

D 🫶

Notes

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