Ingredients
Dough
- 25 gram yeast
- 250 gram milk, 3%
- 2 tsp cardamom
- 0.5 tsp salt
- 45 gram sugar
- 1 tbsp vanilla sugar
- 1 st egg
- 420 gram flour
- 75 gram room temperature butter
Filling
- 50 gram room temperature butter
- 172 gram blueberry jam
- 1 box fresh blackberries
Glaze
- 60 gram Icing sugar
- 2 tsp water
- 1 tbsp blueberry powder, or the juice from two blackberries.
Sticky Buns
Beautful buns stuffed with blackberries and jam. A perfect pastry, easy to make, so juicy and luxurious
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Assemble the assistent with the bowl, dough roller and dough knife.
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Crumb the yeast into the bowl, add the milk and stir until the yeast dissolves completely.
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Add the rest of the ingredients and work the dough smoothly in the assistant for about 10 minutes until the dough is shiny and elastic.
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Put on the dough lid and let the dough rise for about 30 minutes.
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Roll out the dough into a rectangle of about 40 × 50 cm.
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Add the butter and then the jam, sprinkle with sliced ​​blackberries. Roll the dough into a long roll.
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Cut the dough roll into buns. Place them quite sparsely in a greased baking pan, fold down the edge under the bun. Allow to rise to just under twice the size, about 45 minutes and set the oven to 200 °C (392 °F) hot air.
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Bake in the middle of the oven for 12-15 minutes until the buns have a nice color.
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Allow to cool completely, mix the glaze using the beater bowl and balloon whisks and add to the buns. It should be a little sticky to eat these buns!
