Yoghurt blueberry buns

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 Today I'd like to share a recipe for fluffy, yoghurt blueberry buns.


They are fantastically easy to make, they don't split in the oven, and working the yoghurt dough is pure pleasure. The buns are soft and fluffy, and they smell amazing. The base flavour is of course provided by the blueberries hidden inside; the buns are not too sweet on their own, so cover them with icing if you so prefer.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

Dough

  • 500 g wheat flour
  • 4 tbsp (40 g) sugar
  • 1 package (7 g) dry yeast
  • 1 flat tsp salt
  • 200 g Greek yoghurt
  • 100 ml milk
  • 1 egg
  • 50 g butter

Filling

  • 200 g blueberries
  • 2 tbsp (30 g) icing sugar
  • 1 tbsp (15 g) cornstarch

Method

  1. Into a large bowl add 500 g flour, 40 g sugar, 1 tsp salt and 1 pack dry yeast. Mix through with a whisk until the ingredients are evenly distributed.
  2. Make a small well in the flour and pour in 100 ml lukewarm milk. Add 200 g Greek yoghurt and 1 large egg. Mix the contents of the bowl with a silicone spatula until roughly combined.
  3. Melt 50 g butter and cool it down; add butter to dough. Mix the dough again with a silicone spatula, just until fat is absorbed. Start kneading the dough with your hand: in the bowl at first, until all of flour is absorbed into the dough, and then on a worktop, until smooth. Kneading should take around 10 minutes, so you'll need a bit of patience.
  4. When the dough is smooth, form it into a ball and put it into a lightly greased bowl. Turn the dough a few times to coat it with grease on all sides. Cover tightly with plastic wrap and set aside for 1-2 hours, depending on ambient temperature, until doubled in size.
  5. Towards the end of dough raising, prepare the blueberry filling. To 200 g blueberries add 2 tbsp icing sugar and 1 tbsp cornstarch. Stir gently.
  6. Form the buns. Turn the dough out onto a worktop and gently push out air. Form it into a long log, roughly 36 cm in length. Cut it into 12 more or less equal pieces. Form each piece into a small ball. Tuck the dough inside first, join it at the bottom and roll on a worktop until smooth and round. Cover formed buns with a plastic wrap so they don't dry out as you fill them.
  7. Press each ball on a worktop to a 0.5 cm thick disc. Don't dust your worktop with flour. Put 1 tbsp blueberries with sugar and starch onto each flat piece of dough. Don't overfill the buns, as they may split if you do it. Seal the dough around the blueberries.
  8. Place the buns onto a baking tray lined with baking paper and cover with plastic wrap as you turn on the oven. Brush each bun with a bit of milk or egg wash just before baking.
  9. Bake the buns in a conventional oven preheated to 200 deg C, for about 15 minutes, until beautiful and golden.
  10. Take ready buns out of the oven and set them aside to cool slightly for about 5 minutes; move them to a cooling rack then and cool completely. Dust the buns with icing sugar or decorate with icing.
  11. Enjoy! 

Approximate nutritional value

100 g

  • 243 kcal
  • Carbs: 41 g 
  • Fat: 6 g
  • Protein: 7 g
  • Fibre: 2 g

1 bun (recipe makes 12 buns)

  • 237 kcal
  • Carbs: 40 g 
  • Fat: 6 g
  • Protein: 7 g
  • Fibre: 2 g


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