These buns are definitely one of my top 5 favorite buns, they are so fresh and so delicious!
These buns I have filled with lemon curd, frozen mountain blueberries, and glaze.
After you bake these a lot of the lemon curd will/might fall off onto the baking-plate and that is just perfect as it gives the lemon curd, kind off a baked crust, If that happen to you, what I do is I just scrape it off the baking sheet and back onto the buns; what this does is give the bun a beautiful mix color with the lemon curd and blueberries, and it is so delicious!

These buns I love to eat for breakfast, on the weekends! with a cup of tea or coffee, it´s that good!

SWEET BUNS, WITH BLUEBERRIES AND LEMON

SWEET DOUGH

  • 2 CUPS (475 ML) WARM MILK ( 98,6 F°/ 37,5 C°)
  • 2 1/2 TEASPOONS ACTIVE DRY YEAST
  • 4 EGGS, ROOM TEMPERATURE
  • ⅔ CUP (150 G) UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO 1-INCH PIECES
  • 1 CUP (200 G) GRANULATED SUGAR
  • 1  TEASPOONS SALT
  • 8 1/4 CUPS (900 G) ALL-PURPOSE FLOUR 
  • 1 EGG 

 FILLING;

  • LEMON CURD, GET THE RECIPE HERE
  • FROZEN WILD MOUNTAIN BLUEBERRIES 

GLAZE;

  • 200 GRAM  POWDERED SUGAR
  • 1-2 TABLESPOON MILK

DIRECTIONS; 

  • Need a converter, use this one 
  • Preheat oven to 350F°/ 180C° Line a large baking sheet with parchment paper.
  • In a standing mixer bowl, hand-whisk milk and sugar until dissolved.
  • Sprinkle yeast over milk, allowing it to dissolve and proof for 5 minutes; the mixture should be foamy.
  • Whisk in eggs. Add both flours and salt (Note: it is important that the salt does not come in direct contact with the yeast, as it will kill the yeast, so add it with the flour to prevent this).
  • Knead with dough hook on low speed until all ingredients have come together.
  • Increase speed to medium and continue mixing for 10 minutes.
  • With the mixer on low speed, add the butter to the flour mixture, a piece at a time.
  • The butter needs to thoroughly be incorporated into the dough, so stop the mixer occasionally to scrape the sides of the bowl.
  • Once the butter is completely incorporated into the dough, mix on medium speed another 10 minutes until dough is soft, slightly sticky, and somewhat shiny.
  •  Increase mixer speed to medium-high for 1 minute. You should hear a slapping sound as the dough hits the sides of the bowl.
  • Turn out dough onto counter, flour your beautiful hands, and bring each corner of dough towards the center, working your way all around.
  • Place dough seam side down, in a greased bowl, cover with a kitchen towel and let rise 45 minutes, or until doubled in size.
  • When the dough has risen, divide the dough into 24 equal pieces.
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat, and with your knuckles in the center of each bun make an indentation.
  • Place a clean tea towel or plastic wrap over each of the baking sheets, and let rise for about 30-45 minutes.
  • Remove the tea towel, with your knuckles once again make the indentation a bit larger in your buns.
  • Fill the centers with a spoonful of lemon curd, and some frozen blueberries on top.
  • Glaze the sides of the buns with egg wash.
  • Bake in the middle of the oven, until golden brown around edges, about 15-20 minutes, (I use the convection setting in my oven to make them fluffier)
  • When you take these buns out of the oven, a lot of the lemon curd and blueberries might/will have fall off, just scrape it off the baking sheet and put it back on the buns, it might be messy but my goodness how delicious it is.
  • Cool completely.
  • Combine the ingredients for the glaze and drizzle it over the buns.
  • These buns are so delicious, and have some extra lemon curd on the side for drizzle, messy but so good!
  • Enjoy!

Check back soon for a new recipe! Have a great day you all!

TO SEE A VIDEO, OF HOW TO MAKE THE DOUGH, WATCH THIS VIDEO THE FIRST FEW MINUTES!

FEW STEP BY STEP PICTURES!