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Yeasted Blueberry Buns with Curd Cheese and Crumble

·
15 servings

  1. Mix the dry ingredients

    Into a large bowl, sift the flour with a pinch of salt. Add the granulated sugar, dried yeast and grated lemon zest, then mix everything together while still dry.

  2. Add the wet ingredients

    Make a well in the center of the dry mix and pour in the lukewarm milk. Add the room-temperature egg yolks and the lukewarm melted butter.

  3. 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 should not stick to the sides of the bowl.

  4. Let it rise

    Dust the dough lightly with flour, cover with a tea towel, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.

  5. Shape into balls

    Turn the risen dough out onto a work surface and divide into 15 equal pieces (about 60 g each, or a bit smaller at 45–50 g if you like). Roll each piece between your palms into a smooth ball and arrange on baking sheets lined with parchment paper, leaving space between them.

  6. Let rise a second time

    Cover the balls loosely with a tea towel and let them rest for an hour. This makes it easy to press out a thin center later on.

  7. Mix the curd cheese filling

    In a bowl, combine the curd cheese, ricotta, egg yolks, powdered sugar, vanilla sugar and cornstarch. Whisk until smooth and creamy. There's no need to drain it overnight.

  8. Make the buttery crumble

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

  9. Shape the buns

    Preheat the oven to 180 °C (top and bottom heat). Once the dough balls have relaxed, use your fingers or the bottom of a floured glass to press the center down until almost paper-thin, leaving a puffy rim of about 1 cm.

  10. Fill the buns

    Brush the rims with beaten egg. Spoon curd cheese filling into the center of each and spread it over the thin middle. Top with blueberries, then cover generously with the buttery crumble.

  11. Bake until golden

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

  12. Brush with rum butter

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

  13. You're done!

    Enjoy your meal!

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