The Best Blueberry & Cream Cheese Buns!

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Heat the milk to about 120°F (49°C) on the stove or in the microwave. Pour it into a large bowl, stir in the sugar and sprinkle the yeast over the top.
2. Let stand about 5 minutes until foamy. Add the egg, cooled melted butter, salt and vanilla and whisk until smooth.
3. Gradually add the flour, about 4 1/4 to 4 1/2 cups, keeping 1/4 cup for dusting. Whisk at first, then switch to a spatula once it thickens.
4. Turn the dough onto a well-floured surface and knead, adding flour as needed, for 5 to 6 minutes until smooth and elastic. The dough should be very soft but not sticky.
5. Return the dough to the bowl, cover with a clean towel and proof in a warm place until doubled: 1 to 1 1/2 hours with conventional yeast, or rest 20 to 30 minutes with fast-acting yeast.
6. For the blueberry filling, wash and drain the berries, then toss with the sugar and cornstarch. Add a few tablespoons of water if needed to help them stick.
7. For the cream cheese filling, beat the softened cream cheese with the powdered sugar and vanilla until creamy and smooth. Transfer to a piping bag.
8. Turn the rested dough onto a lightly floured surface and divide into 16 equal pieces: quarter it first, then cut each quarter into 4.
9. Press each piece into a 5 to 6-inch circle. Pipe 2 to 3 tablespoons of cream cheese filling into the centre, then add about 1/4 to 1/3 cup of blueberries.
10. Bring the sides up and around the filling and pinch very well so there are no holes. Place seam side down on parchment-lined baking sheets about 3 inches apart.
11. Beat 1 egg with a few teaspoons of water and brush generously over each bun.
12. Preheat the oven to 350°F (175°C) while the shaped buns proof for 45 minutes to 1 hour, until fluffy.
13. Bake one pan at a time at 350°F for 23 to 25 minutes, until deep golden brown.
14. Cool on the pan for about 20 minutes, then move to a wire rack. Brush off any seeped filling from the bottom.
15. Let cool at least 30 minutes before eating. Store leftovers wrapped individually in plastic wrap in an airtight container in the fridge; warm to room temperature before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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