These are traditional Polish sweet milk buns with a blueberry filling and a light sugar glaze. Needless to say, they are delicious, as soon as I saw them online, I was bewitched and had to make them right away.
In this recipe the icing is definitely essential, don’t leave it out, trust me, because it gives that extra something that makes simple sweet rolls into real goodness. I can’t wait to make them again.
Ingredients
FOR TANG ZHONG
- 90 g of milk
- 15 g of Manitoba flour
FOR THE DOUGH
- 160 ml of lukewarm milk
- 70 g of sugar
- 8 g of fresh brewer’s yeast
- 175 g of flour
- 175 g Manitoba flour
- 1 egg
- 40 g of butter
- 3 g of salt
- Zest of a lemon
- 2 teaspoons vanilla extract
Furthermore
- 1 egg
- 1 tablespoon milk
- 125 g of blueberries
- Blueberry Jam
Instructions
- Prepare the thang zhong: in a saucepan mix milk and flour with a whisk, then bring to the heat and cook until 65 degrees, it will take a few minutes. The consistency should be gelatinous. Let it cool completely. You can also prepare it in advance and keep it in the fridge, always use it at room temperature.
- Dissolve the yeast in the lukewarm milk and add the sugar, mix.
- In a large bowl add the flours, the milk and yeast mix, the tang zhong, the aromas and the egg. Start kneading in the planetary mixer with hook (or by hand) for 5 minutes, then add the salt and the soft butter, a piece at a time, letting it incorporate well.
- Knead until you obtain an elastic, soft and well-strung dough (do the veil test, it will be ready when gently pulling a flap of dough between your fingers it does not tear but forms a thin veil). If the dough is too sticky, help yourself with more flour and continue kneading.
- Place the dough in a bowl, cover it and let it rise until doubled in size, about 3 hours.
- Divide the risen dough into 8 equal parts (10 if you want them smaller).
- Lightly roll out each portion of dough until you get a rectangle and insert 5/6 blueberries and a couple of teaspoons of jam inside. Seal the edges of the rectangle very well, giving the sandwich an oval shape (or round if you prefer) and place them on a baking sheet covered with baking paper well spaced apart. Let them rise for at least an hour.
- Beat the egg with a spoonful of milk and brush the rolls. Bake at 180 degrees for about 15/17 minutes, until golden brown. Let them cool completely.
- Prepare a glaze by mixing a few tablespoons of powdered sugar with a little lemon juice until you get a fluid consistency (it must not be too thick and covering). Brush the glaze on the rolls and let it dry.
