Blueberry & Lemon Buns
@mumsfoodies cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Cassie Conway on SeeMeCook
Soft, pillowy buns filled with chopped blueberries, lemon zest, sugar, and grated cold butter, then finished with melted butter and lemon sugar. The dough rests before shaping, and the baked buns can be frozen for later.
- Time
- 2 hours 55 minutes
- Cuisine
- European
Ingredients
Dough
- 270 g
- 50 g
- 6 g
Filling
Topping
Weights are estimates. Together, the ingredients weigh about 1.24 kg before cooking, which is about 50 g per serving.
Steps
In a large bowl, whisk the lukewarm milk and instant yeast together. Add the dough sugar and egg, then whisk again until combined.
Add the flour, salt, and softened butter. Mix with a spatula until all the flour is incorporated; use a floured hand instead if that is easier.
Fold the dough over itself, turning the bowl after each fold, until the dough is soft and supple. Alternatively, knead it by hand or with a mixer if preferred.
Flip the dough over, fold it in half, cover the bowl, and let it rest for 1 hour.
Line a large baking tray with parchment paper. Lightly flour the work surface.
Compress the dough, transfer it to the floured surface, shape it into a rough rectangle, then roll it out into a rectangle.
Grate the ice-cold filling butter over the dough and scatter the filling lemon zest across it.
Sprinkle the chopped blueberries and filling sugar over the dough. Carefully fold the dough in half and press it down to flatten.
Cut the folded dough into strips about 2 cm wide; the source reports making 24 strips.
Twist each strip. Roll one end up like a snail, bring the other end around it, and tuck the end underneath. Press any blueberries that fall out back into the dough.
Place the shaped buns on the parchment-lined tray. Cover and let them rest for 20 minutes while the oven heats to 180°C (350 °F).
Bake at 180°C (350 °F) for 8 minutes. Reduce the oven temperature to 170°C (350 °F) and bake for another 8–12 minutes, checking them; they should be golden brown. Baking time depends on the oven.
Let the buns cool in the tray for 10–15 minutes.
Brush the buns with melted butter, then press them into the lemon sugar topping.
For freezing, place the buns in an airtight bag as soon as they are cool. Defrost the desired number in an airtight bag for about 1–2 hours. For a day trip, they can be packed frozen and should be ready by snack or lunchtime.
Store cooled buns at room temperature in an airtight container for about 3 days.
Notes
The source does not specify how much sugar or additional lemon zest to use for the topping. The description says to freeze once cool and store airtight at room temperature for about 3 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 172
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 9 g
- Fiber
- 1 g
Where the calories come from
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