In the second episode of our baking school, you will learn how to make Blueberry buns in a pan. One of the many things you can do in your Ankarsrum Assistent.
Blueberry buns in a pan
Ingredients:
Wheat dough:
500 g milk, 3% fat content
50 g fresh yeast
100 g caster sugar
150 g butter, room temperature
1 tsp salt
2 tsp cardamom, freshly ground
1 tbsp vanilla sugar
780-900g of wheat flour
Filling:
150 g butter, room temperature
190-250 g blueberry jam.
1 tsp vanilla sugar
3 tsp cornstarch, divided
180 g frozen blueberries
Syrup:
75 g caster sugar
75 g water
Topping:
Icing sugar
Follow these steps:
1. Heat up the milk to 37 °C/99 °F
2. Assemble the assistant with the stainless steel bowl, dough roller and dough knife.
3. Crumble the yeast into the bowl and add the milk. Stir until the yeast dissolves completely.
4. Divide the butter into small pieces and add together with sugar, salt and cardamom. Mix until combined on medium-low speed.
5. With the mixer running on low speed, gradually add in the flour. Start with the smaller amount of flour and only add more if the dough is too sticky. Adjust the arm and lock in place if needed.
6. Set the timer to 10-12 minutes and let the dough knead on medium speed.
7. Add the lid and let the dough ferment for 30-40 minutes.
8. Whisk together butter, blueberry jam, vanilla sugar and 2 tsp of cornstarch until a smooth and spreadable filling.
9. Mix the frozen blueberries and the other 1 tsp cornstarch in a separate bowl.
10. Turn dough out onto a clean work surface and roll it into a rectangle, approximately 60 x 40 cm.
11. Spread filling evenly and top with the frozen blueberries.
12. Roll up lengthwise and cut into pieces, approximately 2-3 cm and place with the cut surface facing up in a baking pan.
13. Cover and let the buns ferment for 40 minutes.
14. Combine water and sugar in a small saucepan and cook over medium-low heat until sugar is dissolved. Set aside until ready to use.
15. Set the oven to 225 °C/425°F.
16. Bake the buns in the middle of the oven for 6-8 minutes, until just beginning to brown.
17. Brush immediately with syrup.
18. Let cool and sprinkle with icing sugar before serving.
