Watching GBBO this week I really wanted to try and make some sort of sticky bun. I decided that blueberries would be perfect as my son loves blueberry muffins so I did a quick internet search and found a lovely recipe using buttermilk on a blog called My Blueberry Kitchen.
I’ve adapted the recipe a bit but it is inspired by and based on the one in the link above (makes 12).
For the dough
100ml whole milk
1 sachet fast acting yeast
1 tsp sugar (to activate the yeast)
500g strong white bread flour
half tsp salt
50g light muscavado sugar
50g unsalted butter (slightly softened)
1 egg (beaten)
For the filling
250g fresh blueberries
50g Jam sugar
30 ml water
For the glaze
175g icing sugar
75g (half a small tub) natural yoghurt *edit: if you are storing the buns leave out the yoghurt and use water as the glaze didn’t keep well even with the icing sugar*
2 or 3 tablespoons Lemon juice (or to taste)
Water to thin the glaze if needed
- In a large microwave safe jug mix the milk and buttermilk. This was my first time using buttermilk and I was surprised that it smells suspiciously like sour milk.
- In 15 second bursts heat the mixture in the microwave until it is warm but not hot stirring each time.
- Add the dried yeast and teaspoon of sugar, stir gently then leave to stand for 15 minutes until the mixture becomes frothy.
- While the yeast begins to activate mix the flour, salt, muscavado sugar and butter in a large bowl and rub in the butter.
- Once the buttercream mixture is ready add that and the beaten egg to the dry ingredients. Mix with a wooden spoon (or fingers if you don’t mind getting messy) until the dough has picked up all of the flour.
- Turn out onto a floured surface and knead for 10 minutes. The dough will be quite sticky at first but will become smoother as the gluten forms from kneading. If you still feel the dough is too sticky to work with knead in a little extra flour.
- Place the dough in an oiled bowl, cover with cling film and leave to rise for at least an hour until the dough has doubled in size.
While the dough is proving you can make the blueberry filling and set it aside to cool.
- Place the blueberries and water in a pan over a low heat.
- Stir until the blueberries begin to burst and turn the liquid that beautiful purple colour.
- Add the sugar and continue to stir until it dissolves.
- Keep on a low heat for about 10 minutes, stirring occasionally as the mixture thickens. Keep an eye on it as if too much liquid evaporates you risk the sugar burning.
- Bring the mixture up to a boil and stir for a couple of minutes. The consistency should be like runny Jam.
- Remove from the heat and pour into a jug or bowl to cool down. The longer you leave the filling to cool the thicker it will become – particularly if y0u used jam sugar with the added pectin.
Once the filling is made check that the dough has doubled in size.
- Tip the dough out onto a floured surface and knock it back before it ut into a large rectangle.
- Spread the blueberry filling over the dough then roll up along the longest side of the rectangle.
- Mark out 12 sections on your roll before cutting – I mark halfway along, then half way again to make quarters, finally I split each quarter into 3. Cut with a sharp knife at the points marked.
- Butter a large cake tin or small roasting tin then lie the buns flat inside. If any of the filling fell out while cutting you can add it back in now.
- Cover with a cloth and leave to prove for anther 30 minutes. (Preheat the oven to 180c)
- Bake the buns for 25 minutes or until golden brown.
Leave the buns in the tin to cool while you make the lemon glaze
*edit: if you are storing the buns leave out the yoghurt as it didn’t keep well even with the icing sugar*
- Mix together the icing sugar
and yoghurt. *use water to mix*
- Add the lemon juice – I used about 3 tablespoons as I wanted a strong flavour but if you want a sweet glaze add less.
- If the mixture seems too thick add a little water to thin it.
- Pour over the buns and leave to set before removing from the tin and placing on a wire rack. Putting greaseproof paper underneath the rack will catch any drips from the glaze and save a lot of cleaning up later.
Linking up with MummyMisshaps and TheCrazyKitchen for The Great Bloggers Bake Off
i really like the sound of these using fresh blueberries and a lemon yogurt
glaze mmmmmm they look so juicy and yummy! thank you for joining in x
These look delicious. #PoCoLo
gosh these look amazing!! xx
they sound fab…I bet the blueberries were a lovely filling.
thanks for joining in
These look great, I love blueberry muffins and they’d make a nice change from using cinnamon and raisins. A LOT less sugar in these too!
These look and sound amazing and I bet they taste as good – I am bookmarking this page! Thanks for linking to PoCoLo x
Oh wow! These look amazing! yum x
Love the sound of these!
They look lovely! It looks as though they rose beautifully, that’s something that I always struggle with!
This looks amazing! I have taken to using sour milk instead of buttermilk and it seems to work well!
Ohh, I do love a sticky bun! And a lovely lemony topping too- thank you for entering TTT with this great entry!