Polish Blueberry Buns with Crumble and Icing
Ingredients
Dough
- 500g wheat flour
- 50g yeast
- 3 egg yolks
- 5 tablespoons sugar
- 1 vanilla sugar
- 1 cup milk
- 125g butter
Blueberry filling
- 2.5 cups blueberries
- 2 tablespoons potato starch
- 3 tablespoons powdered sugar
Crumble
- 70g cold butter
- about 4 tablespoons sugar or to taste
- 140g wheat flour
Orange icing
- 100g powdered sugar
- a few drops of orange aroma or orange juice
- 2-3 tablespoons boiling water
Preparation
Combine the crumble ingredients until the butter absorbs the flour, forming a crumble, and store in the refrigerator.
In a large bowl, crumble 50g fresh yeast, add 1 cup warm milk, 1 teaspoon sugar, and 2 tablespoons wheat flour. Mix and set aside covered for 10-15 minutes until doubled in volume.
Add 3 egg yolks, 5 tablespoons sugar, and 1 vanilla sugar to the mixture. Mix briefly.
Add the risen yeast mixture and 500g sifted wheat flour. Combine.
Add 125g melted and cooled butter. Mix again. If the dough is too sticky, add more flour. Knead until smooth and uniform.
Set the dough aside covered in a warm place for about 40 minutes to rise.
Wash and dry the blueberries.
Combine the blueberry filling ingredients.
Divide the risen dough into 15 equal parts. Shape each part and roll out into a thin disc. Place about 1.5 tablespoons of blueberries in the center. Seal carefully like pierogi and join the ends together.
Place the prepared buns on a baking sheet and let them rise for 10 minutes.
Brush the risen buns with beaten egg and sprinkle with the crumble.
Bake at 200 degrees Celsius for about 20 minutes or until golden brown.
Gradually add boiling water to the orange icing ingredients to make a smooth, thick icing.
Drizzle the icing over the baked buns.
