Blueberry Buns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Pastry flour
- 30 grams fresh Yeast
- 75 grams sugar
- 200 milliliters lukewarm milk
- 50 grams soft butter
- 1 pinch salt
- 2 eggs
- ½ tsp cinnamon
- butter (for the mold)
- Pastry flour (for the mold)
- 250 grams dried Blueberries
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
Crumble the yeast into small bowl. Stir 2 tablespoons sugar and a little milk and some flour to make a thick mixture. Cover and let rest in a warm place for about 20 minutes.
Sift the flour into a bowl and make a well in the center. Add the yeast mixture, the softened butter, salt, eggs and cinnamon and knead to a smooth dough, working by hand or using a food processor or dough hook of an electric mixer). Add as much of the remaining milk as needed to produce a dough that is light but not sticky.
Cover the dough and let rise in a warm place until doubled in volume, about 20 minutes.
Brush small loaf pans or a large rectangular pan generously with butter and dust lightly with flour.
Knead the blueberries into the dough. Cut into 12 to 15 equal pieces and shape into balls. Place the bunds into the prepared pan(s). Cover the dough and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat the oven to 180°C (approximately 350°F).
Beat the egg yolk with the milk for an egg wash and brush the tops of the buns. Bake until golden brown, about 40 minutes.
Serve warm or cool to room temperature before storing.
