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.
- 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
- 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.