Blueberry Rolls Recipe
Blueberry rolls are soft huns that I think cinnamon roll lovers will love. If you like slightly sweet and soft buns and at the same time slightly sour flavors, I am sure you will love the blueberry rolls.
Blueberry rolls have a fluffy consistency and a slight sweetness. Although blueberry is not a very sour fruit on its own, with the support of the added lemon juice, it creates a sauce with a slight sourness. Therefore, the blueberry rolls are slightly sour and slightly sweet pastries. If you want a really sweet pastry, you can increase the amount of the sugar in the dough. If you find them still low in sugar after baking, you can cover them with icing using the icing recipe in the cinnamon rolls recipe, or you can directly sprinkle powdered sugar on them.
The most complicated part of the recipe, or rather the hardest part for me to explain, is the shaping part. But don't worry, the video will do a pretty good job on that. It is difficult to explain in written form, but it is quite easy to understand and apply when you see it. If you clicked and read the recipe as soon as it is shared, the video may not have come out right away. It will be shared the next day.
You can use soft fruits such as strawberries, blackberries or black mulberries instead of blueberries. Whether the fruits are fresh or frozen has no effect on the recipe. If you use frozen fruit, you should cook them directly without thawing.
The dough uses one egg and one egg yolk. This makes the dough more fluffy. For this reason and not to spoil the consistency of the dough, I recommend that you stick to the recipe.
You can store cooked knot buns at room temperature just for one day, in the refrigerator for up to four days, and freeze for up to six months. Using frozen fruits does not prevent the buns from being frozen.
Enjoy the recipe...
- 1 cup of warm milk,
- 100 g butter at room temperature,
- 1 egg,
- 1 egg yolk,
- 2 tablespoons of sugar,
- 5 cups of all purpose flour,
- 10 g of instant yeast.
For the sauce;
- 250 g of blueberries,
- 1/2 cup of sugar,
- 1/2 cup of water at room temperature,
- 2 tablespoons of cornstarch,
- Juice of 1/2 lemon.
- Take milk, instant yeast and sugar in a bowl and mix,
- Add the egg, egg yolk and butter and mix,
- Add flour gradually and knead until you get a dough that does not stick to the hand,
- Cover and rest it for 40-45 minutes,
- For the sauce, take the blueberries and sugar into a saucepan,
- In a small bowl or cup mix the cornstarch with to the water and add the mixture to the sauce pan,
- Stirring constantly mash the blueberries and cook until thickened and remove from the heat,
- Add lemon juice, mix and wait until it cools down,
- Knead the dough again and divide it in half,
- Cover a piece of cling film on one piece and set it aside,
- Take the other piece on the counter and roll it into a 3-5 mm thick rectangle with a roller pin,
- Spread half of the cooled sauce on it,
- Triple fold it in the same direction like a business letter,
- Cut it into four equal parts,
- Cut each piece into thirds and braid and then fold the edges under,
- Place the pieces into the greased metal muffin tin,
- Cover and rest for 20-30 minutes,
- Bake in a preheated oven at 180 C degrees until golden brown.