Blueberry Rolls

The creative yeast buns swirled with butter and blueberry jam, and topped with a lilac icing, are soft, tender and in a league of their own. In summer, the blueberry rolls are best baked with fresh blueberries, in winter you can use frozen fruit. This means you can enjoy these blueberry rolls all year round. Whether for breakfast or in the afternoon with coffee and tea: such wonderfully fluffy, tender buns always put you in a good mood.

Dough	Filling & Glaze
250 g Plain flour 180 g Whole spelt flour ½ tsp Pure vanilla powder 1 p / 7 g Instant dried yeast 220 ml Whole milk 50 g Butter 30 g Honey 2 Medium eggs, at room temperature	50 g Butter, softened 180 g Blueberry jam 200 g Blueberries, fresh or frozen (don’t thaw) 75 g Powdered sugar 1 tbsp Blueberry jam 1 tsp Lemon juice

For the dough, place the flours, vanilla powder and yeast in the bowl of your table mixer fitted with a dough hook.
Pour the milk into a saucepan and add the honey and butter. Heat until the butter is melted. Set aside for 10 minutes until it has cooled to lukewarm. Pour the milk mixture over the dry ingredients with an egg. Mix at slow speed for about 3 minutes, until a rough dough has formed. Increase the speed and knead for a further 5 minutes until elastic and smooth.
Turn out the dough onto a work surface and shape the dough into a ball. Grease the mixing bowl with a bit of butter. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for an hour.
When the dough has doubled in size, place on a lightly floured surface and gently knead a couple of minutes to release the air. Butter a 24-26cm round springform pan.
Roll the dough out to a 25x45cm rectangle. Spread the softened butter on the dough, then blueberry jam and sprinkle the blueberries over. Starting at a long end, roll up the dough. Slice into 9 even portions using a sharp knife. Transfer to the prepared pan with the cut-side up.
Cover the pan and place in a warm place to rise for about 30 minutes, or until doubled in size again. Meanwhile preheat the oven to 180C/350F. Lightly beat the remaining egg and brush the top with the egg wash.
Bake for 25-30 minutes, or until golden-brown and cooked through. Place on a wire rack to cool.
Mix together the powdered sugar, blueberry jam and lemon juice in a bowl to form a paste and drizzle over the top of the buns.

13 comments:

Tom 15/7/25 13:04: ...yummy in deed!
DEZMOND 15/7/25 14:24: So wonderfully soft and sinfully fragrant!
Javier 15/7/25 14:28: Delicious and colorful! What a delicious treat
Federica Simoni 15/7/25 15:15: wow delizioso!!
Lola Martínez 15/7/25 15:37: Estos rollos no sólo entran por los ojos, al paladar le deben gustar aún más. Buenísimos.
Shashi 15/7/25 16:13: Fantastic recipe, Angie! Such a gorgeous color and mouthwatering pairing!
David M. Gascoigne, 15/7/25 16:47: If you put these in front of me all my resolve would evaporate!
Anonymous 15/7/25 16:59: Yum -Christine cmlk79.blogspot.com
Linda's Relaxing Lair 15/7/25 17:28: Lovely presentations.
Kathy G 15/7/25 18:11: These sound lovely!
Pam 15/7/25 18:57: Wow! Beautiful and delicious.
Bill 15/7/25 20:27: Awesome, I love blueberries.
MELODY JACOB 15/7/25 22:04: These blueberry rolls look so good and yummy. The idea of swirling butter and blueberry jam into a soft yeast bun, then topping it with lilac icing, sounds incredibly delicious. It's great that you can make them year-round with either fresh or frozen blueberries. Perfect for breakfast or a fika.