Blueberry Rolls

INGREDIENTS

Blueberry filling:

• 400 g frozen blueberries
• 85 g sugar
• 2 tbsp lemon juice

Creamcheese icing:

• 200 g creamcheese
• 150 g powdered sugar
• 50 g butter
• 2-3 tbsp blueberry filling

Dough:

• 500 g all purpose flour
• 250 ml luke warm whole milk
• 1 egg
• 135 g butter (room temp)
• 25 gram fresh yeast or 7 g dry yeast, make sure it blooms first)
• 70 g sugar
• A pinch of salt

INSTRUCTIONS

Blueberry filling:

1. Combine the ingredients in a saucepan and cook on medium heat for around 10 minutes. Remember to stir once in a while. When everything is melted down and has started to boil, lower the temperature to low-medium heat and let the water evaporate for around 20 minutes, till you are left with a thick consistancy.

Creamcheese icing:

1. Whisk the ingredients together in a bowl by hand.

Dough:

1. Add the yeast to a bowl with luke warm milk and stir till it dissolves. Add the eggs, sugar and salt and stir again. Add the flour With the dough hook attached to your kitchen machine, kneat the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 9 min. on high until you reach stable dough.
2. Kneat it a few time with some additional flour. Let it rise for an hour in a warm spot.
3. Now it’s time to make the cinnamon buns. Dust some flour on the surface of your table and roll it into a 40x35’ish cm. rectangle. Spread out the cooled-down filling and roll it up!
4. Cut the blueberry roll into 12-14 even buns using a sharp knife or threat. Line the buns in a deep oven tray, and make sure that they have at least 3-4 cm inbetween them!
5. Cover the tray with plastic foil and a dishtowel and let them rise again 45 min.
6. Bake at 200 °C (fan only) for ca. 20 minutes. To prevent top from browing: cover the deep tray with foil after 15 minutes of baking. Let them cool down before spreading on the creamcheese frosting and enjoy!

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This recipe was prepared and brought to you by the talented chef @bakedbylaora

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