Ingredients
Scale
- 2 ½ cups (320g) frozen blueberries
- 6 tbsp (80g) granulated sugar
- 1 ½ tbsp (22ml) lemon juice
- 1 ½ tbsp (12g) corn starch
- 1 tablespoon (15ml) water
- ⅓ cup (65g) granulated sugar
- 1 tbsp lemon zest
- 4 cups (568g) unbleached bread flour, (plus more as needed for rolling and shaping)
- 3 teaspoon (11g) instant quick-rise dry yeast
- 1 ¼ teaspoon (10g) fine table salt*
- 1 large egg (at room temperature)
- 2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
- 2 tablespoon (28g) salted butter, softened
- 1 ¼ cups (300ml) milk (whole milk or 2% preferred)
- more water as necessary for the dough if baking in drier months
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) full fat plain yogurt
- 1 tbsp (15ml) reserved blueberry sauce
- ¼ teaspoon pure vanilla extract
- fresh lemon zest for topping
Instructions
- Prepare the blueberry filling by combining blueberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5-8 minutes until the berries release their juices.
- Mix water with cornstarch in a small bowl, add it to the cooked blueberries, and stir until thickened.
- Let the filling cool completely at room temperature before refrigerating until chilled.
- In a medium bowl, rub granulated sugar with lemon zest until fragrant. In a mixing bowl, combine flour, lemon sugar, yeast, and salt.
- Add egg, oil, milk, and softened butter to the flour mixture and mix using a dough hook for 10-15 minutes until a wet, uniform dough forms. Adjust with water as necessary.
- Transfer the dough to a floured surface and stretch and fold to develop gluten, then shape into a ball.
- Let the dough rise in a lightly oiled bowl covered with plastic wrap for 1-2 hours until nearly tripled in size, then refrigerate for 15 minutes to firm up.
- Prepare a baking pan by greasing it and lining with parchment.
- Roll out the dough into a 13×16 inch rectangle, spread the blueberry filling, and roll up into a log or cut into strips to form individual rolls.
- Place the rolls in the prepared pan, cover loosely, and proof for 30 minutes to 1 hour until puffy.
- Preheat the oven to 350°F while the rolls rise.
- Bake for 23-27 minutes until golden, then cool in the pan for at least 20 minutes.
- Prepare the icing by mixing powdered sugar, yogurt, blueberry sauce, vanilla, and salt until smooth. Drizzle over cooled rolls.
Notes
You can store the blueberry filling in the refrigerator for up to a week.
Adjust the water in the dough as needed based on climate conditions to maintain softness.
For easy slicing, use unflavored dental floss instead of a knife.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.