Yeasted Blueberry Buns with Curd Cheese and Crumble

Step-by-step method

At a glance

These stunning blueberry buns bring together a soft yeasted dough, creamy curd cheese filling, and juicy berries topped with a buttery crumble. You're looking at about three hours total (including rising time), with the trickiest part being shaping the dough centers paper-thin without tearing them before filling and topping generously with crumble and blueberries.

1/12

Mix the dry ingredients

Sift the flour with a pinch of salt into a large bowl. Add the caster sugar, dried yeast and grated lemon zest, then mix well together while still dry.

For this step
0/5

500 gram
All-purpose wheat flour

1 gram
Salt

100 gram
Granulated Sugar

10 gram
Dried Yeast

1 gram
Lemon
2/12

Add the wet ingredients

Make a well in the centre of the mixture and pour in the lukewarm milk. Add the room-temperature egg yolks and the lukewarm melted butter.

For this step
0/3

250 milliliter
Full-Fat UHT Milk (3.5% Fat)

2 piece
Egg Yolk

120 gram
Unsalted Butter
3/12

Knead the dough

Combine everything and knead thoroughly. Using a stand mixer with a dough hook, knead on medium speed for about 10 minutes. The dough should be smooth, elastic and no longer stick to the sides of the bowl.

4/12

Let it rise

Dust the dough lightly with flour, cover with a kitchen towel and leave to rise in a warm spot for 1 to 1.5 hours, until doubled in size.
5/12

Shape into balls

Turn the risen dough out onto a work surface and divide into 15 equal pieces (about 60 g each, or slightly smaller at 45–50 g if you prefer). Roll each piece between your palms into a smooth ball and arrange on baking trays lined with parchment paper, spaced apart.
6/12

Let them rise again

Cover the balls loosely with a kitchen towel on the trays and let rest for an hour. This will make it easy to shape a thin centre later on.
7/12

Make the curd cheese filling

In a bowl, mix the curd cheese, ricotta, egg yolks, icing sugar, vanilla sugar and cornflour. Whisk until smooth and creamy. There's no need to drain overnight.

For this step
0/6

250 gram
Full-Fat Curd Cheese

250 gram
Ricotta

2 piece
Egg Yolk

2 tablespoon
Powdered Sugar

1 teaspoon
Vanilla Sugar

1 teaspoon
Cornstarch
8/12

Make the buttery crumble

In a bowl, combine the flour, sugar and cold butter cut into small cubes. Rub together with your fingers until you get buttery crumbs.

For this step
0/3

150 gram
Coarse Wheat Flour

150 gram
Granulated Sugar

150 gram
Unsalted Butter
9/12

Shape the buns

Preheat the oven to 180 °C (top and bottom heat). Once the balls have relaxed, press down the centres with your fingers or the bottom of a floured glass until almost paper-thin, leaving just a puffy border about 1 cm wide.
10/12

Fill the buns

Brush the edges with beaten egg. Spoon a portion of the curd cheese filling into the centre and spread it over the thin base. Top with blueberries, then cover generously with the crumble.

For this step
0/2

1 piece
Chicken Eggs

500 gram
Blueberries
11/12

Bake until golden

Place the tray in the oven and bake for about 15–20 minutes. Keep an eye on them — they're ready as soon as the edges turn golden and the crumble turns crisp.
12/12

Brush with rum butter

While still hot, brush the edges immediately with melted butter mixed with rum.

For this step
0/2

50 gram
Unsalted Butter

2 tablespoon
Rum

How it went

Nobody has tried this recipe yet

Be the first to say how it went.

Yeasted Blueberry Buns with Curd Cheese and Crumble

Name: Irresistible Blueberry Curd Cheese Buns
Prep time: 43 min
Cook time: 18 min
Total time: 203 min
Yield: 15
Cuisine: Czech
Ingredients: 250 gram Full-Fat Curd Cheese; 1 gram Lemon; 1 piece Chicken Eggs; 2 tablespoon Powdered Sugar; 1 teaspoon Vanilla Sugar; 10 gram Dried Yeast; 500 gram Blueberries; 4 piece Egg Yolk; 1 gram Salt; 500 gram All-purpose wheat flour; 250 gram Granulated Sugar; 250 gram Ricotta; 250 milliliter Full-Fat UHT Milk (3.5% Fat); 150 gram Coarse Wheat Flour; 2 tablespoon Rum; 320 gram Unsalted Butter; 1 teaspoon Cornstarch

everydaybyyumsto

Prep 43 min Cook 18 min

Plus 2 h 15 min of resting (not counted in active time)

17 Ingredients

12 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

Tea towel

Baking paper

What's in it?

480 kcal

Calories

59 g

Carbohydrates

23 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Tender yeasted dough, a soft curd cheese filling, juicy blueberries and a crunchy buttery crumble topping. 🫐 Just the smell while these are baking will bring back memories of summer and visits to Grandma's. When the blueberries release their deep purple juice and mingle with the curd cheese, the result is a combination that's almost impossible to resist...

Vegetarian High-protein Desserts

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

Similar recipes

Recipe

Choose your cookies

Cookie settings

Shop

Step-by-step method

At a glance

Mix the dry ingredients

For this step

Add the wet ingredients

For this step

Knead the dough

Let it rise

Shape into balls

Let them rise again

Make the curd cheese filling

For this step

Make the buttery crumble

For this step

Shape the buns

Fill the buns

For this step

Bake until golden

Brush with rum butter

For this step

How it went

Nobody has tried this recipe yet

Yeasted Blueberry Buns with Curd Cheese and Crumble

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

Cart