First – changes! The blog is changing. During the next few weeks it may change its appearance and some changes may take a while so if you think there is something wrong or missing there please bear it! The language has already changed. I have now switched to English. Hopefully it will be a bit more international now!
Second – recipe for today: blueberry buns
- 40g unsalted, melted butter
- 250g white flour
- 125ml warm milk
- 3 tablespoons of sugar
- ½ teaspoon of salt
- 12g of fresh yeast
- 250g Philadelphia cream cheese
- 3-4 tablespoons of sugar
- 1 tablespoon of vanilla sugar
- 1 tablespoon of potato flour
- 1 yolk
- 200g frozen (or fresh) blueberries
The day before baking (in the evening):
Mix all dry ingredients of the dough. Dissolve yeast in warm milk (be careful: milk cannot be too hot, just warm!) and add butter (again not hot!). Combine dry ingredients with milk and butter and form a smooth dough. Put it into a bowl, cover with plastic bag and put it into a fridge for a night to rise.
In the morning:
Take the dough from the fridge. Roll it out to create a nice oval. Prepare the filling: mix (using fork or spoon) cheese, sugar, potato flour and yolk together. Spread the filling on the half of the dough oval and put the berries on top of it. Cover the berries with the empty part of the oval and close two halves by pressing the dough with your fingers. Put the dough with the filling into the baking tray (on the baking paper) and cut it into several smaller buns (3-4cm wide). Keep them close to each other. Leave to rise for an hour. Bake the buns in 200C for 20-30 minutes.
Based on the recipe here.