The taste, and the texture with the right amount of sweetness these Blueberry breakfast buns are great to have on the breakfast table. Summer holidays going on. Quick to prepare plus amazing/delicious food is on demand in every house. Mostly we do look at recipes which kids would love. These are the breakfast buns my kids loved and honestly these caramelized sweet bun took me to my childhood lane.
As the day starts most of the mums stand in the kitchen thinking of days menu. I know, because I go through the same.
Summer holidays are different, actually, they get harder when we have to think about making interesting dishes at home. Until and unless we are on a holiday and the breakfast buffet is ready when we wake up. But this doesn’t happen every day.
When kids are home, they are more hungry than usual and they demand all those fancy items they see on the screen. Some of them can be easily prepared at home and some of those fancy food can’t be prepared.
I try to convert the recipes to the easiest way on this blog. Because I believe food is at its best when it’s simple. These blueberry breakfast buns are very easy to make and as the weather is hot, they hardly take any time in the proofing process, hence these scrumptious buns can be prepared easily and quickly.
My breakfast table was appreciated & loved highly the other day with these yummy looking buns. When I took the baked buns out of the oven my house had an aroma of a fancy French Boulangerie. I love that fresh baked bread air around me, this one had a lingering sweet sent along.
I am anyways biased when it comes to fruit preserves. Love them all so much. Blueberry, strawberry, apricot all of them.All time classic choice, for quick breakfast is a light butter toast with a dollop of fruit preserve and of course a hot mug of coffee.
This recipe is a combo of bread butter and blueberry preserve.
The blueberry breakfast buns are easy to make in your kitchen so don’t worry. I will guide you through the steps. The bread dough is rolled with a layer of the blueberry preserve and some oats and baked in a mini cupcake tray.
You can make them in big size muffin tins or something like cinnamon rolls too. Before we start let’s go through some points as usual:
1. Follow the steps and proof the bread dough till it gets double in size.
2. line the cupcake tray with some paper cups to prevent the sticking. I have use parchment paper to make my own. You can also use ready to use paper cups which are easily available in the market.
3. I have used a tiny pinch of gluten powder in my flour which is totally optional for you. This helps in improving the texture of bread. But you can very well make bread without adding any extra gluten.
4. I prefer using instant dry yeast in my bread. If you don’t find it at your grocery. Use fresh or dry yeast whichever is easily available.
5. You can knead the dough by hand or use the machine if you have. This dough is very forgiving and is easy to handle, so don’t worry much.
A very simple tip: when kneading the dough with hand, leave the dough for a couple of minutes to rest in regular intervals. This helps in strengthening the gluten stands and makes your work easy. After every interval clean your hands and start again. But don’t forget to cover the dough when left for rest.
6. The preserve I have used is sugar-free. The bottle has pieces of berries and they taste absolute yum when baked and caramelized. If you find it go for this one or any jam of your choice will work just fine.
7. I have also added a very light sprinkle of oats along with preserve. This helps in absorbing the extra liquid that leaks out when proofing the shaped buns. Once the bun goes in the oven all the liquid caramelise and make them taste delicious.
8. Let the buns cool on a wire rack before serving, because jam will be burning hot as they come out of the oven.
Bread baking is an art and it’s very addictive. I would like to share a basic ratio of bread dough- 1 kilo of flour will have 20 gm of yeast and 7 gm of salt no matter what kind of bread you are making. This is one of the many secrets of bread baking. You can also go through the link to know more about bread.
2 and 1/2 cups (3 50 g) flour + some for dusting
60 g sugar (5 Tbsp)
1 tsp fine salt
A tiny pinch of gluten powder
2/3 cup (160 g) lukewarm milk
2 1/4 tsp instant dry yeast
1 large egg
70 g butter (5 Tbsp), at room temperature
1/2 cup blueberry preserve for filling
A hand full of oats
1 tsp egg, beaten with 1 tsp. water, for brushing before baking
In a large bowl add the flour, gluten powder, the sugar and salt. Mix to combine.
Add yeast to the lukewarm milk, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, and the butter… Mix to combine.
Transfer the dough to a lightly floured work surface. Knead it by pressing it with the heel of your hand and pushing it away from you, then pulling it back, folding the top of the dough back on itself.
Knead it until its surface is completely smooth and elastic. It will take a 5 to 7minutes of kneading. Put the dough in a greased bowl and cover with plastic wrap. Allow rising until doubled, 60-90 minutes.
When the dough has risen, return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large rectangle measuring roughly 18 in long and 12 in wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience.
Spread the surface of the dough evenly with the blueberry preserve, leaving a ½-in border. Sprinkle some oats on top.
Starting from a long side, roll the dough up tightly so you end up with a thick dough rope. Cut the rope into even slices.
Line muffin cup tray with paper cups and place one in each cavity of the muffin tray. Cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
Preheat oven to 350° F. When buns are ready to bake, beat egg with 1 tsp. water. Brush buns with egg wash. Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, you can dust generously with icing sugar, which I forgot. Enjoy!