Yesterday was about self-care. Cajoling myself to smile, if only a little, for a moment. I bought myself a new candle, vetiver and cedarwood. I took an extra-long, extra-hot shower. I sat on the floor and played with the kitties in the morning sunlight while sipping my coffee. I spent the afternoon in my kitchen, my Band-aid and bomb shelter, baking wonderful things to share, scenting my little house with yeast, sugar and lemon.
Lemon Blueberry Breakfast Buns
Decadent fluffy lemon buns studded with blueberries for indulging and sharing.
Ingredients
- Dough
- 1 ½ cups whole milk (105⁰ – 110⁰)
- 1 Tablespoon Red Star Yeast
- 1 Large egg (room temperature)
- 1 teaspoon vanilla
- 5 ¼ cups bread flour
- ⅓ cup sugar
- 1 ½ teaspoons salt
- 5 Tablespoons unsalted butter (softened) Filling
- 1 Tablespoon unsalted butter (softened)
- ⅓ cup sugar
- 2 Tablespoons lemon zest
- 2 cups frozen blueberries, thawed and drained
- 1 large egg (beaten) Glaze
- 2 Tablespoons water
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla
- 1 ⅛ cups powdered sugar
Directions
- Combine milk and yeast in a small bowl and set aside for 10 minutes to allow the yeast to activate. In the bowl of a stand mixer, combine egg, vanilla, bread flour, sugar, salt, and milk mixture. Using a dough hook on low speed, stir together ingredients until combined. Increase to medium speed and mix for about 8 minutes, slowly adding the butter a little bit at a time, until dough is fully developed (window pane test). Place dough in a lightly oiled bowl, cover with cling film, and let proof 45-60 minutes until doubled in size.
- Combine butter, sugar and lemon zest in a small bowl and set aside. Roll dough out on a lightly floured surface 16” long by 15” wide. Cover dough with sugar filling leaving a 1” border on one long side. Cover sugar filling with blueberries. Roll up lengthwise sealing along the border with a little beaten egg.
- Cut into 12 rolls, approximately 1 ½” thick. Place in a 13” x 11” pan, cover with cling film and proof for another 45 minutes or until doubled in size.
- Preheat oven to 350⁰ F. Bake for 30-35 minutes or until internal temperature reaches 190⁰-200⁰. Remove from oven. Combine glaze ingredients and glaze buns while still warm.
Note: I was originally going to use fresh blueberries in this recipe, but decided to use frozen due to their uniformity in size and the ease of rolling them up in the buns.
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Mmmmm. Maybe I should bake ( and eat!) something delicious too. Currently in the tub,ha! So I may as well stretch the self care out a bit🙂
I ended the night in the tub, as well! Enjoy!
This is definitely something that is worth a try. Thanks for posting.
I made two pans of these buns for my church’s noonday Bible study class – 24 pieces. I was lucky to get home with one bun for myself. The members raved about them. I followed the recipe, but I do have a few logistical changes and clarifications:
• Because the amount of flour is large, I opted to convert the volume to grams; specifically, 630 grams. It was easier to weigh it into a bowl on a scale than dip out all of those cups.
• I also converted the 1-1/8 cups of powdered sugar to 126 grams and the granulated sugar to 67 grams each.
• It would have been difficult for my KitchenAid stand mixer to handle a double batch of dough, so I made two separate batches.
• When it came time to fill the rolls, I found myself wishing that I had used fresh blueberries. I will try that next time – yes, there will be a next time – because the frozen, thawed berries were very wet, even after draining and patting them dry with a paper towel.
• I coated the pans with non-stick butter-flavored spray and lined them with parchment paper sheets.
• I opted to cover the pans with foil and pop them into the refrigerator overnight for about 12 hours. I removed them to the counter about 30 minutes before heating the oven.
• About 15 minutes into the baking, I rotated the pans halfway round.
• After 30 minutes, I checked the temperature – great point – and found that the additional 5 minutes would put me in the correct temperature zone.
This is a wonderful recipe. The buns look pretty and taste delicious. Thank you!
Hi! I’m so glad the recipe worked out for you, Sandra, and I appreciate the feedback. Thank you! I haven’t made these buns for myself in a while and now I’m craving a batch. I just bought some fresh blueberries yesterday.