The perfect blueberry does not have to be complicated. These are not sophisticated pastries from the confectionery, but soft rolls that delight with their natural taste. Their secret lies in simplicity and a few good habits that every grandmother knew. First of all, blueberries require the use of fresh yeast. They give the cake fluffy and lightness that cannot be fake. Secondly, good, mature berries. Preferably forest, because they have an intense aroma and a slightly acidic taste.
The secret way of my grandmother was to coat the berries in a little potato flour. Thanks to this trick they did not let the juice go during baking. There is one more, maybe even the most important secret of perfect blueberries, it’s time. Yeast cake doesn’t like rush. He must grow, breathe, catch the air. It is thanks to this that after baking it melts in the mouth.
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This recipe for blueberries is extremely simple and the effect is spectacular. The yeast dough is soft, flexible, and after baking it stays fresh for a long time. There are really a lot of berries in every roll, which is exactly what it should be.
Cake ingredients:
- 500 g of wheat flour;
- 250 ml of warm milk;
- 25 g of fresh yeast;
- 80 g cukru;
- 1 egg;
- 1 yolk (leave the protein to spread);
- 80 g of butter (melted);
- A pinch of salt.
Filling:
- 250-300 g berries (can also be blueberries);
- 2 tablespoons of sugar.
- 1 tablespoon of potato flour
For spreading and finishing:
- 1 protein
- powdered sugar for sprinkling
Preparation method:
Crack yeast into the bowl, add a tablespoon of sugar, a little flour and a few tablespoons of warm milk. Mix and set aside for 10-15 minutes until the leaven forests. In a large bowl, mix the flour with the rest of the sugar and a pinch of salt. Pour the grown leaven, add egg, yolk and warm milk. Start kneading the dough. When the ingredients combine, add melted butter and knead the dough for a few minutes until it goes away. Cover with a cloth and leave to rise for about an hour.
Prepare the filling during this time. Mix the berries with sugar and potato flour, thanks to which they will not release too much dough juice. When the dough doubles its volume, divide it into 10-12 parts. Roll out each slightly or flatten with your hand, apply a tablespoon of berries and thoroughly gut the edges, forming a roll. Place the blueberries on a baking tray lined with baking paper, maintaining spacing. Cover and leave to rise again for 20-30 minutes.
Brush the buns before baking. Bake in a preheated oven, at 180 ° C for about 20 minutes until browned. After cooling, you can sprinkle them with powdered sugar or pour icing.
