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Cooking
Yeasted Blueberry Buns with Curd Cheese and Crumble
· 15 servings
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Brush with rum butter
While still hot, brush the edges immediately with melted butter mixed with rum.