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Bilberry Buns with Crumble

Preparing time: 20 min; 15-2 hrs rise
Bake time: 20 min
20 g fresh yeast
125 ml warm milk
Pour the warm milk into a glass bowl and add fresh yeasts, 1 tsp of cake flour and 1 tsp of sugar (both from the amounts given in this recipe). Stir and set aside until the yeast is frothy and rises. It can take about 20 minutes.
250 ml pastry flour
170 g sugar
A pinch of salt
1 egg
70 g unsalted butter, melted
Sieve the flour into a bowl of the stand mixer. Add a pinch of salt, sugar, frothy yeast and the egg. Mix at a slow speed using the dough hook; you will get a shiny but very sticky dough. Add slowly cool melted butter until it’s incorporated. Cover the bowl with a kitchen towel and let the dough rise for 1.5-2 hr until it doubles in size.
200 g fresh bilberries
1 tsp corn or potato starch
Place the blueberries in a small bowl, add potato or corn starch and mix well.
Transfer the dough to the worktop dusted with the flour. Knead to remove all air bubbles. Divide the dough into 10 equal pieces. Take each piece, flatten and place the blueberries in the middle; gather the dough to wrap over the blueberries and pinch. Try not to break the dough; otherwise, the blueberries will leak. 
Line a baking sheet with baking paper. Preheat the oven to 180ºC.
Place each bun on the baking sheet, the pinched part down, leaving some distance among them. Leave all the buns for 20-25 minutes to let them rise.
60 g cake flour
20 g cold unsalted butter
15 g icing sugar
Make the crumble. Place the flour and sugar in a small bowl, add chopped cold butter, and rub it with your fingertips until the mixture looks like breadcrumbs. You can also use a small food processor.
1 egg for eggwash
Eggwash each bun, top with crumble and pop in the oven. Bake for about 20 minutes until lightly brown. Serve warm, dusted with the icing sugar.

Sweet Buns with Wild Blueberries and Crumble Polly Eats LondonSweet Buns with Wild Blueberries and Crumble Polly Eats London

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