Blueberry Bun with Blueberry Cream Cheese

Blueberry buns

  I was passing a local fruit stall, there were punnets and punnets of blueberry, strawberry and blackberry. All berry family are beloved by everyone though, I remembered an article saying, especially, blueberry is one of super foods which is a lot more health-giving benefits that are rich in vitamin, against ageing process, lower cholesterol and so on. Yay, today would be the day of blueberry!

Beautiful inside

  Gathering some ideas, came across to make simply blueberry buns rather than using a lot butter and sugar which sounds against the benefits of blueberry. Surprisingly, it turned out splendidly tasty. Soft beautiful violet-coloured flesh with creamy appropriate sweetened cream cheese filling will make you irresistible to bite and bite.
  Slightly warm up before you eat, and smear more cream cheese if you are feeling creamy today! Then enjoy your buns and be healthy everyday.


 You will need :

(for 6 buns)

For dough
Strong flour 250g
Dry yeast 4g
Salt 3g
Sugar 25g
Water 100g
Blueberries 60g
Butter 40g

For filling
Full fat cream cheese 80g
Sugar 20g
Blueberries 40g
Wild blueberry jam 20g

(1) Knead all 

(1) Ready to add butter

   (1) Knead all ingredients except butter for 7 mins. (It's very sticky first time, but becomes a ball when gluten produces.

(2) Start with a knob of butter

(2) 1st proving

  (2) Start to add butter gradually so as to help all fat incorporates into dough well. Knead for 5 mins more. Then transfer to a clean bowl, and 1st prove for an hour or until double in volume.

(3) Filling done

(3) My favourite jam

   (3) In the meanwhile, make filling. Mix softened cream cheese (use full fat cream cheese. I used light cream cheese, but it was too liquid for this filling.) and sugar together. Add crushed blueberries, and mix well. (crush blueberries with a fork) I added a bit of wild blueberry jam to give more sweetness and colour.

(4) Divide

(4) A long log

  (4) Divide the doubled dough into 6 (approx. 80g each). Roll up each and flat it up to remove gas. Then fold to make a long log, and roll out with a rolling pin.

(5) Pipe enough filling

(5) Close carefully

  (5) Pipe the filling, and close it completely by using your finger tips.

(6) Looks like a bagel

(6) Ready for 2nd proving

  (6) Roll up to a ring, and pinch the end not to be unrolled. (If you need, use a bit water to attach together.) Make sure, the joint should be inside. And 2nd prove for an hour or until double in volume. (The good way for proving is to place the tray in the oven with a hot water pan underneath. It will provide appropriate temperature (30'C ish) as well as moisture. Bake it at 180'C for 17 mins.