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Winemaking
Summer is the perfect time for bakes with seasonal fruit — and blueberry buns are a classic that no home should be without! To make them taste like grandma’s kitchen, we recommend picking the berries yourself — preferably using a blueberry picker, which makes the job easier and faster without damaging the fruit or shrubs. Below you’ll find a step-by-step recipe for 6 fluffy, fragrant blueberry buns with a crunchy crumble topping, using dried baker’s yeast.
Recipe for homemade blueberry buns
Preparation:
1. Preparing the starter
In a small bowl, mix warm milk, dry yeast, 1 tablespoon of sugar, and 1 tablespoon of flour. Set aside for 10 minutes, until the starter becomes foamy.
2. Kneading the dough:
In a large bowl, combine the flour, sugar, salt, egg, and the prepared starter. Knead the dough for 5–7 minutes, then add the melted, cooled butter. Knead for another 5 minutes, until the dough is smooth and elastic.
3. First rise:
Cover the dough with a kitchen towel and set it in a warm place for about 60–75 minutes — it should double in volume.
4. Preparing the filling:
Rinse and dry the blueberries. Gently toss them with sugar and potato starch.
5. Shaping the buns:
Divide the risen dough into 6 equal portions. Flatten each piece in your hand, add a portion of blueberries, pinch the edges tightly, and form a bun. Arrange them seam-side down on a baking sheet lined with parchment.
6. Second rise:
Let the buns rest for another 30 minutes, covered with a towel.
7. Crumble topping:
Rub the flour, sugar, and butter together with your fingertips until crumbs form.
8. Baking:
Brush the buns with beaten egg and sprinkle with the crumble. Bake in a preheated oven at 180°C (top and bottom heat) for 18–22 minutes, until golden.
9. Cooling and serving:
Blueberry buns taste best slightly cooled. Optionally, dust with powdered sugar.
